|Nutritional Guidelines (per serving)|
|Servings: 24 dumplings (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||6%|
|*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.|
Jamaican spinners are officially known as dumplings, but they're different than what you might expect. While the goal for other types of dumplings is to make them light and fluffy, so that they float on top of broth, Jamaican spinners are dense and hearty. These dumplings also are known as "spinners and sinkers" because their long and tapered shape causes them to sink and spin while they cook, whereas traditional dumplings just bob and float.
Best of all, though, these Jamaican dumplings only require three ingredients to make. The dumplings are typically made of all-purpose flour, though sometimes cornmeal is added. They can be boiled and eaten as a side dish, perhaps with a little melted butter on the top, or cooked in soups and stews.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Water as needed
Gather the ingredients.
In a small bowl, combine flour and salt. Add enough water to make a stiff dough. Let the dough rest for 10 minutes before moving onto the next step.
Once the dough is formed, pinch off about 1/2 ounce of dough and roll it between your hands to form a softly tapered cylindrical shape. Repeat until all of the dough has been transformed into spinners.
The spinners can be cooked in a pot of boiling salted water for about 5 to 7 minutes or added to soup or stews 5 minutes before the dish is due to finish cooking.
Serve and enjoy!
- Cornmeal dumplings: Add 1/4 cup of cornmeal to the flour mixture
- Jamaican spiced spinners: Work the spices of Jamaican jerk seasoning into the dough by adding 1 teaspoon sweet paprika, 1 teaspoon garlic powder, 1/2 teaspoon ground allspice, 1/4 teaspoon ground nutmeg and a dash of cayenne pepper (or more, depending on your heat tolerance).
- Potato dumplings: Add to the dough 1 cup of mashed potatoes, 1 beaten egg, and 1/2 teaspoons of baking powder. These dumplings are more likely to sink than spin.
- Add the spinners to Jamaican chicken soup, which is made with chicken thighs, kabocha squash, Scotch Bonnet or habanero peppers, and allspice for a distinct flavor.
- Play around with the size of the spinners to find the ones you like. Larger dumplings will take longer to cook when you add them to soup or boiling water.
- The spinners can be made in advance and kept, uncooked, in the fridge for up to three days.
- Freeze the spinners by placing them on a cookie sheet and putting them in the freezer until they're hard. Once they're solid, remove the spinners from the cookie sheet and put them in a freezer-grade plastic bag and store for up to three months.
- Frozen spinners don't need to be thawed before cooking. Put them in boiling water or soup and check after 10 minutes to make sure they're cooked through.