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Learning how to make boiled dumplings is a huge deal as a Jamaican, growing up boiled dumplings were a staple. Let me get this straight, Jamaican boiled dumplings are nowhere close to Chinese dumplings or the texture of those found in traditional Chicken and dumplings.
Jamaican dumplings have a chewy or ‘tighter’ texture.
What Are Jamaican Boiled Dumplings?
Jamaican boiled dumplings are made from flour, salt, and water, the dough is kneaded until smooth then boiled in salted water. Boiled dumplings are served as a side dish for breakfast, lunch or dinner.
Traditionally white flour is the most popular flour used but dumplings are also made with a combination of flour and cornmeal, green banana.
What Does Boiled Dumplings Taste Like?
Boiled dumplings taste bland, so some people add butter to the dumplings after they are served. They are meant to be eaten with savory dishes with lots of flavor like Vegan Cabbage Curry, Eggplant Rundown, Vegan Jackfruit Stew.
What Flour To Use For Jamaican 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 use the 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.
If you are using wheat flour, just add enough water to make a dough, if the dough is too sticky, add extra flour, if it is too dry, add more water.
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% of food starch
- Whole Grain Quinoa Flour
- Xanthan Gum
How To Make 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 it into a smooth ball. Flatten the ball to form a thick disk.
How Long To Boil Dumplings?
Carefully drop each dumpling in boiling saltwater. 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 Steamed Cabbage
- Jamaican Lentil Patties
- Jamaican Jerk Cauliflower
- Jamaican Vegan Rundown
- Jamaican Curry Potato
- Vegan Jamaican Curry Tripe And Beans
How To Store Your Boiled Dumplings?
Cool dumplings along with the liquid, store dumplings along with the boiling liquid in a container with a tight-fitting lid for 3-5 days or drain dumplings, and store in a freezer-safe container in the freezer for longer.
To reheat dumplings, place in a pot with liquid and bring to a boil, boil for about 5 minutes until dumplings are heated through.
To reheat dumplings that are frozen, defrost first or cooking in boiling water until dumplings are completely heated through the middle.
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- Cuisine: Jamaican
- Energy: 210 kcal / 878 kJ
- Fat: 1 g
- Protein: 6 g
- Carbs: 44 g
- Preparation: 5 min
- Cooking: 20 min
- Ready in: 25 min
- For: 4 Servings
- 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.
- 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.
- 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.
- You can make spinners or cylindrical dumplings by rolling the dough ball in the palm of your hands in a hand washing manner.
- 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.