|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 2g||7%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cornmeal dumplings make a versatile accompaniment to just about any Caribbean meal. They're hearty and filling on their own, but they can be eaten with sautéed salt fish or a saucy stew. Make smaller dumplings and add them to your soup—there's no end to what you can do with them. This simple recipe will satisfy your whole family no matter how you decide to use the dumplings.
"The dumplings were super easy to prepare and were perfectly cooked after 8 minutes in the steamer. I used a bamboo steamer with a sheet of perforated parchment paper. I really liked the hint of cinnamon in the dumplings. They would be good with beans, too." —Diana Rattray
1 cup all-purpose flour
1/2 cup cornmeal
1 1/4 heaping teaspoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Pinch ground cinnamon
1/2 cup lukewarm water, more or less as needed
Steps to Make It
Gather the ingredients.
Add the dry ingredients to a medium bowl and thoroughly whisk them together.
Add water to the dry ingredients a little at a time, kneading the mixture together to form a dough.
Knead for an additional 2 minutes in the bowl after the dough forms. Cover with a cloth and let the dough rest for 30 minutes.
Cut dough into 8 equal pieces and shape the pieces into balls.
Steam the balls in batches of 3 or 4, for 8 to 10 minutes per batch.
- Using a two-tiered bamboo steamer to steam all eight dumplings at once.
- Line the steaming basket with a sheet of perforated parchment paper.
- Cornmeal dumplings are traditionally cigar-shaped, not round. Form them into an oblong shape for a true island touch.
- Substitute smoked herring for the salt fish topping, if you don't have salt fish on hand.
- Dumplings can also be enjoyed topped with a sliver of butter (in lieu of salt fish) or toss them with olive oil and a little black pepper.
- In Jamaica, dumplings (spinners) are traditionally boiled, not steamed, like on the other islands. To boil, add the dumplings to 8 cups of salted, boiling water for 8 to 10 minutes. Separate the dumplings if they begin sticking together or to the pot.
- Skip the steaming if you're using the dumplings in a soup or stew. Just make the balls smaller and drop them into the recipe about 8 to 10 minutes before it's finished cooking. Keep in mind the dumplings will grow in size as they cook.
- For more tender dumplings, work about 1 1/2 to 2 teaspoons of shortening or butter into the dry ingredients before you add the water.
How to Store
- Transfer steamed dumplings to a zip-close bag and store at room temperature for one or two days or refrigerate for up to one week.
- For longer storage, freeze the dumplings in a zip-close freezer bag for up to three months.