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 various dumpling concoctions of innumerable varieties. I can still remember the time many many years ago when I dared to make soup without dumplings. My cousin Chris sat me down and gave me a firm talking to about my sacrilegious act. Fried or boiled dumplings are usually served with ground provisions and some form of meat or fish in Jamaican culture.flour-dumpling-with-curry-chicken boiled flour dumplings with Curry Chicken

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. There are several other dumpling recipes on this site. Find them by searching for a specific recipe or by selecting dumplings from the list of recipes on the right of this page.

mixing flour for 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. Of the many boiled dumpling varieties, plain flour and cornmeal are by far Jamaica’s most popular. Trinidadians make an absolutely delicious cassava dumpling. My personal favorite is green banana dumplings. Made with a mixture of grated green bananas and flour they are delectable served with a helping of Brown Stew Fish.

dough for dumplings

Boiled Dumplings Recipe (flour and cornmeal)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Jamaican
Cuisine: Caribbean
Servings: 6 dumplings
Calories: 287kcal
Author: Sian Rose


*Cornmeal Dumplings*

  • 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 of salt to a boil while you knead the dough.
    Combine dry ingredients in a clean bowl. Slowly add water, stirring with a tablespoon. After the 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.


Serving: 0g | Calories: 287kcal | Carbohydrates: 60g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 390mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Calcium: 12mg | Iron: 4mg
Tried this recipe?Let us know how it was!
boiled cornmeal dumpling with saltfish and callaloo

7 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,

  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,

  3. Dearest Sian, I think you have presented a great ratio of ingredients here. I followed it almost to the “t” and made a batch of dumpling which was ideal in my opinion. I may have used a little more water and maybe a little more flour. The dough was a little stickier than I would have liked. I gave it a fair kneading but I don’t know how long I did it for. I wish I had measured my kneading time so I could repeat it! The dumplings had a good firmness.


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