Captain Rico Live from the bay

Jamaican Boiled Dumplings

Simple Jamaican boiled dumplings — flour, water, and salt worked into a soft dough, shaped, and simmered until pillowy and chewy. The classic dense, satisfying side for soups, stews, and greens.

Jamaican Boiled Dumplings

Adapted from TheMealDB

TheMealDB Sourced — pending WFPB review. Recipe data and image via TheMealDB. WFPB analysis and substitutions by Captain Rico are still in progress; the recipe below is the source's original. View the original at TheMealDB.

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Prep: 8 min Cook: 26 min Servings: 15

Ingredients

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Method

  1. Instructions In a large pot, bring water and salt to a boil to boil the dumplings.
  2. In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour.
  3. Gradually add water to the flour mixture, mixing with your hands until a dough forms.
  4. Divide the dough into equal-sized pieces, rolling each into a smooth ball.
  5. Flatten each ball slightly with the palm of your hand to form a round, circular dumpling.
  6. It should look like a thick disk.
  7. Carefully drop the dumplings into the boiling water, one at a time, ensuring that they don't stick together.
  8. You can use a wooden spoon to stir the dumplings in the water.
  9. Boil the dumplings for 15-20 minutes, or until they are cooked through and have risen to the surface of the water.
  10. Stir occasionally to prevent sticking.
  11. Use a slotted spoon to remove the cooked dumplings from the pot, allowing any excess water to drain.
  12. Serve with your favorite recipes.

Nutrition per serving (estimated)

  • 61 cal
  • 1.7g protein
  • 0g fat
  • 12.8g carbs
  • 0.6g fiber
  • 0g sugar
  • 0mg sodium
About the ingredients
Water
Plain potable water (H2O). Universal solvent and culinary base, no calories or nutrients beyond trace minerals. Not derived from any organism; an unprocessed essential. WFPB canonical.
Salt NaCl
Crystalline sodium chloride, harvested by evaporating seawater or mining rock-salt deposits. Used as seasoning and preservative since antiquity—central to trade and food economies for millennia. A mineral, not a plant food, and a sodium isolate; noncanonical to WFPB.
All purpose flour Triticum aestivum
Refined wheat flour milled from the endosperm only, with bran and germ removed; 'unbleached' merely omits chemical whitening. Matrix-removed refined grain, hence noncanonical. Distinct from whole-wheat flour.