Jamaican Boiled Dumplings
7 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 cups Gluten free flour
- 1 ยฝ -2 cups warm water ((this water is for making the dumpling only) this is an estimate you may need more or less)
- ยฝ tsp Pink salt + ยฝ tsp for the boiling water
Method
- Fill a large stock pot or saucepan with water (about 3/4 full)ย and add 1/2 tsp of pink salt then bring the water to a boil.
- Meanwhile, place the flour and the other 1/2 tsp of pink salt to a medium sized bowl.
- Slowly add the water and knead until a dough ball is formed. The dough shouldn't be sticky, if it is sticky add more flour and if it is too dry, add a splash of water then re-knead.
- Pinch off about a golf ball sized amount of dough, roll into a ball and then flatten it (about 1/2 inch) then use your thumb to make a dip in the centre. If you are making spinners then roll your dough into a sausage shape instead. Repeat this step with the rest of the dough
- Carefully lower each dumpling into your pot of water and after about a minute give the pot a gentle stir to prevent the dumpling from sticking.
- Boil for 20-25 minutes.
- After the given time you will notice the dumpling floating towards the top of the water.
- Remove with a slotted spoon
- Serve accordingly.