Jamaican Boiled Dumplings
Jamaican Boiled Dumplings from Jamaica.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 25 min
- Cook
- 20 min
- Rest
- None
- Total
- 45 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Instructions In a large pot, bring water and salt to a boil to boil the dumplings. In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour. Gradually add water to the flour mixture, mixing with your hands until a dough forms. Divide the dough into equal-sized pieces, rolling each into a smooth ball.
What you'll need
3 ingredients. Tap each one once it's out on the bench.
Ingredients
- Water2 l
- Salt12 ml
- Wheat flour473 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Instructions In a large pot, bring water and salt to a boil to boil the dumplings. In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour.
Step 2
Gradually add water to the flour mixture, mixing with your hands until a dough forms. Divide the dough into equal-sized pieces, rolling each into a smooth ball.
Step 3
Flatten each ball slightly with the palm of your hand to form a round, circular dumpling. It should look like a thick disk.
Step 4
Carefully drop the dumplings into the boiling water, one at a time, ensuring that they don't stick together. You can use a wooden spoon to stir the dumplings in the water.
Step 5
Boil the dumplings for 15-20 minutes, or until they are cooked through and have risen to the surface of the water. Stir occasionally to prevent sticking.
20 min
Step 6
Use a slotted spoon to remove the cooked dumplings from the pot, allowing any excess water to drain. Serve with your favorite recipes.
Nutrition
Per serving · estimate
- Calories
- 272 kcal
- Protein
- 8.9 g
- Carbs
- 52.4 g
- Fat
- 1.7 g
- Saturated fat
- 0.1 g
- Fibre
- 1.7 g
- Sugar
- 1.7 g
- Sodium
- 2232 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Vegetarian
- Vegan
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 11 November.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Jamaican Boiled Dumplings take?
45 min all in — 25 min prep, 20 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Dairy-free, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 0.83 tbsp.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.