Boiled Dumplings Recipe (flour and cornmeal)

Just about every culture’s cuisine around the globe includes at least 1 variety of dumplings. This is especially true for Caribbean cultures. In the Caribbean we fry, boil and roast numerous dumpling concoctions of innumerable varieties. I can still remember the time many many years ago when I dared to make soup without dumpling. My cousin Chris sat me down and gave me a firm talking to about my sacrilegious act. Fried or boiled dumplings and ground provisions are almost always served side by side at  a Jamaican table. flour-dumpling-with-curry-chickenboiled flour dumplings with Curry Chicken

Of the many boiled dumpling varieties plain flour and cornmeal are by far Jamaica’s most popular. Trinidadians make an absolutely delicious cassava dumpling and my favorite banana dumplings made with a mixture of grated green bananas and flour is my absolute favorite dumpling. Boiled dumplings, like the fried ones are very easy to make.  3 or 4 kitchen staples are all you need. The hardest part of making dumplings is kneading and shaping the dough.

Following is the recipe(s) for boiled flour and cornmeal dumplings. The only difference is the addition of cornmeal in one version.  Both require the same steps and cooking time so there is only 1 set of instructions. Find other boiled and fried dumpling recipes by searching for a specific recipe or by selecting the dumplings tab on the right. Serve boiled dumplings with curry chicken, Steamed Fish or any other meat you like 

1 - 2 dumplings

Boiled Dumplings Recipe (flour and cornmeal)

10 minPrep Time

15 minCook Time

25 minTotal Time

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    Cornmeal Dumplings
  • 1½ C. flour (all purpose or whole wheat)
  • ½ C. cornmeal
  • 1 tsp salt
  • 1/3 C. cold water
  • Flour Dumplings
  • 2 C. flour (all purpose or whole wheat)
  • 1 tsp salt
  • 1/3 C. cold water


In a saucepan bring 4 cups of water and 1 teaspoon salt to a boil while you knead the dough. Combine dry ingredients in a clean bowl. Slowly add water, stirring with a tablespoon. After water is fully absorbed use your hands to knead dough until it is firm and ‘elasticky‘ like shown. If dough is sticky add flour 1 TB at a time. If too dry add water 1 tsp at a time. Tear dough into 6 even pieces and knead each into round discs. Add dumplings to boiling water and cook for 10 minutes.

Cuisine: Caribbean | Recipe Type: Jamaican





boiled cornmeal dumpling with saltfish and callaloo
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6 thoughts on “Boiled Dumplings Recipe (flour and cornmeal)

  1. Good Morning Sian, I love your Saturday Chicken Soup recipe. That page has disappeared. Is it possible to get it again. Thank you, Kate
    1. Working on it now Kate. Thanks for asking.
  2. Hi Sian...Season's Greetings! I know you put up a version of the soup but, I miss the old one. I have tried to find it in many different ways. I guess when you lost the pages they disappeared from,saved emails etc. Cyber Space has it's mysteries. If you happen,across the original Sayurday Soup recipe I'd be most grateful. Making my version (from memory) as I write. Happy New Year, Kate
    1. Here's the link to the recipe Kate. Have a Happy and prosperous 2016
  3. […] Jamaican steamed fish combos include Rice & Peas and steamed veggies, Boiled dumplings and/ or ground provisions, water crackers or fried dumplings just to list a few.  Serve Steamed […]
  4. […] bananas are as much a part of Caribbean cuisine as boiled dumplings are. Combine the 2 and you have a guaranteed winner. A recent question from a blog reader prompted […]

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