Amazing Jamaican Boiled Dumplings (Gluten-Free) recipe is so easy to prepare. serve it with my Vegan Ackee, Callaloo, Roast Breadfruit, and avocado.
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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
- 2 cups all purpose gluten-free flour, (I used Krusteaz brand)
- 1 cup cold water
- 1/2 teaspoon salt
- 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.
Question: If I’m making these to go with your Instant Pot Vegan Lentil Soup, am I still supposed to boil them in the salted water first, then add them to the soup? Or do I put them into the soup before I set it for 15 minutes? (I’m more familiar with the puffy, baking powder, “Chi’ken & Dumplings” type of dumplings. I’ve eaten the West Indian kind, but have yet to attempt making them.)
Nic, I”m just checking my comments. You will just add them to the soup without pre-boiling them, however, if you boiled them first it will still be fine.
Do you think oat flour would work
From memory, it is sticky though.
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?
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
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.
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.
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. :)
I still don’t know how to make this. I have jamican family members and no one teaches me anything. Smh I had made some and it came out overly sticky and then turned into flour water.
Hello Monica, I will have to make a video showing you how to. Don’t worry, you will be a pro at it soon.
Tastes so delicious with your ackee recipe. Can’t wait to make it again.
Thank you Kiera, so happy you enjoy it.
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.
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)
Can these be fried?
Yes, add 2 teaspoons of baking powder to the dough.