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 dumpling. 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-chickenboiled 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)

*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
  1. 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.

boiled cornmeal dumpling with saltfish and callaloo