Jamaican Boiled Dumplings

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 Learn how to make Jamaican boiled dumplings gluten-free with easy steps. the texture and taste are just like traditionally boiled dumplings using all-purpose gluten-free flour.

Jamaican Boiled Dumplings

Amazing Jamaican Boiled Dumplings (Gluten-Free) recipe is so easy to prepare. serve it with my Vegan Ackee, Callaloo, Roast Breadfruit, and avocado.

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Jamaican Boiled Dumplings (Gluten-Free) on a beige plate with ackee and avocado slices

What Flour To Use For Boiled Dumplings?

Making boiled dumplings is an integral part of our Jamaican culture, we serve them boiled or fried, like my Jamaican Festival and we eat them for breakfast, lunch, and dinner. 

Traditionally wheat flour is mainly used but we love to add cornmeal, green bananas to our dumplings. Since changing my lifestyle to eat gluten-free, I continue to enjoy making and serving my family boiled dumplings without gluten.

I have made my own blend, with brown rice flour, sorghum, and golden flaxseed meal. I have used Bob's Red Mill 1 to 1 baking flour with yellow flaxseed meal but my new favorite flour is Krusteaz all-purpose gluten-free flour. 

I love to used Krusteaz brand for my Jamaica boiled dumpling recipe because It holds up well,  I don't need additional ingredients because it replaces wheat 1 to 1 and it tastes pretty good and the ingredients are mostly whole grain. 

Ingredients In Krusteaz Gluten-Free Flour Used For Boiled Dumplings

  • Whole Grain Sorghum Flour
  • Brown Rice Flour
  • Whole Grain Millet Flour
  • Rice Flour
  • Less than 2% food starch
  • Whole Grain Quinoa Flour
  • Xanthan Gum

Jamaican boiled dumplings with step by step photo collage, kneading and rolling dumplings

How To Make Jamaican Boiled Dumplings?

To make boiled flour dumplings, bring about 4 cups of cold water with 1 teaspoon of salt to boil in a large pot on medium-high heat.

Place all-purpose gluten-free flour in a bowl, add salt and stir. Slowly add water while stirring until dough comes together. Knead dough into a firm ball but not sticky. 

If the dough is sticky, add extra flour. If the dough doesn't come together add extra water. Once you have formed the ball, break off a piece and form into a smooth ball. Flatten ball to form into a thick disk. 

Carefully drop each dumpling in boiling salt water. Return to a boil and lower heat to simmer for 15-20 minutes. The dumplings should be floating or more buoyant. Carefully remove dumplings with a fork or slotted spoon and serve.

Other Flavorful Jamaican Recipes To Try

Jamaican Boiled Dumplings served on a beige plate with ackee and avocado and a fork holding a piece of dumpling

If you make these boiled dumplings Jamaican-Style, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

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Categories

Cuisine:

Nutrition

Energy:
210 kcal / 878 kJ
Fat:
1 g
Protein:
6 g
Carbs:
44 g
Per portion

Cooking Time

Preparation:
5 min
Cooking:
20 min
Ready in:
25 min
For:
4 Servings

Ingredients

Instructions

  1. Bring about 4 cups of cold water with 1 teaspoon of salt to boil in a large pot on medium-high heat. Add flour and salt to a large bowl and mix. Slowly add water and mix to form into a firm dough ball. You may need to add extra water, one tablespoon at a time if it is too dry. If the dough is too sticky, slowly add 1 tablespoon of flour at a time.
  2. Note that these measurements are specific to Krusteaz brand of all-purpose gluten-free flour. The water can be more or less depending on the brand of flour used but the steps are the same using any brand.
  3. Once the dough comes together, knead dough to form a smooth ball. Break off pieces of dough and roll in between palm of hands to form a smooth round ball. Flatten dough ball to form a disc.
  4. You can make spinners or cylindrical dumplings by rolling the dough ball in the palm of your hands in a hand washing manner.
  5. Carefully drop each dumpling in boiling salt water. Return to a boil and lower heat to simmer for 15-20 minutes. The dumplings should be buoyant. Carefully remove dumplings with a fork or slotted spoon and serve.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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11 Comments
  1. Philly
    September 2, 2019

    Do you think oat flour would work

  2. Siobhan
    February 3, 2019

    Hahahaha! I gave this five stars because these dumplings are perfectly shaped and I’m sure, delicious. I haven’t tried them as yet because I’m so used to the original versions made with regular flour…with the addition of cornmeal sometimes. Growing up, one of my favourite Jamaican dumplings is made with grated cassava (yucca). They go well with any rundung (lol). I’m sure commercial cassava flour will work just as well…they have loads of fiber bonus. Have you had them, Michelle?

    • Michelle Blackwood
      February 3, 2019

      Siabhan, I greatly appreciate the thumbs up, thank you. I tried my best to shape them right because sometimes I’m in a rush and I fail miserably. Yes, I love cornmeal dumplings, green banana is my favorite though. I just bought cassava flour from Whole Food’s Market and the bag cost me $17 USD for a 2-pound bag and it literally closed my eyes and bought them. Needless to say, I went all out that day and bought Beyond burgers and sausages, Violife Cheeses so it was one of those days. Lol

      • Siobhan
        February 5, 2019

        That was an expensive haul but worth it. I also have many of those days. ;) I haven’t tried the Violife cheese but it must be good if you bought it. I’ll have a look for it here in NYC. The price of Beyond Burgers is beyond belief and beyond some pockets for sure…a name apropos of a product? :P They are delicious though. I find them a little oily so I sometimes use one patty and blend/mix it into my vegan, bean burger, patty mixture. Great flavour and it goes a long way when feeding a multitude.

        • Michelle Blackwood
          February 5, 2019

          Siobhan, the taste of the Beyond products is unreal. I love the Violife parmesan stick, their Provolone tastes like Follow Your Heart’ version, their mature cheddar reminds me of Chao’s original but I prefer Chao’s original version. All in all, I’m grateful that I have choices when I go shopping. twenty years ago, all we had was Tofutti sliced cheese, I tried it the other day and couldn’t finish it. I love the idea of mixing the Beyond burger with bean burger, got to try it. Thank you for your time.

          • Siobhan
            March 1, 2019

            Michelle, I tried to find Violife life vegan cheeses but it must go very quickly here in NYC. I went to my favourite health food/organic store which has everything (usually) and then some. My choices were Parmesan and feta. I purchased both but have not yet tried the Parmesan. However, that feta was so close to the animal version, it was shocking. I shared with friends and they ate it without realizing it was vegan and they are still not convinced after I told them. :o
            I like Chao cheddar too. I make my own cheeses but sometimes add some commercial ones to give a bolder flavour when cooking. Until my next review, walk good. :)

  3. Kiera
    January 17, 2019

    Tastes so delicious with your ackee recipe. Can’t wait to make it again.

    • Michelle Blackwood
      January 17, 2019

      Thank you Kiera, so happy you enjoy it.

      • Ingrid
        March 12, 2019

        Michelle
        Have you ever tried bulgur dumpling. I am looking for the recipe. I have eaten them but have never tried making them. I really want to try them and get it right.

        • Michelle Blackwood
          March 15, 2019

          Ingrid, I have never had bulgur dumplings, but I bet it tastes great since I loved bulgur growing up with curry chicken back for school lunch. Now that I eat vegan and gluten-free, I can’t have bulgur (bulgur is from wheat, so it has gluten)