Delectable Caribbean Cornmeal Dumplings

An alternative for boiled dumplings, perfect to pair with meats, in soups and broths.

Cornmeal Dumplings

Dumplings are one of those thinks that are an integral part of Caribbean food. Kinda like the way plantain accompanies all foods. In Trinidad and Tobago, we only have one dumpling and that is boiled dumplings. In Jamaica, they have boiled dumplings and fry dumpling. Today we are going to look at boiled dumplings but not just regular, plain boiled dumplings, but the cornmeal version of this staple.

As I mentioned these re not to be confused with fry dumplings. These boiled dumplings are more popularly what we eat with a meal as a replacement for rice. It can be easily paired with stewed chicken or with stewed fish and we even put them in soups,

As a result of dumplings being used so much, we couldn't just stick to the plain flour dumplings. We have created wheat dumplings, thyme infused dumplings and a host of different flavors, but I think the next most popular dumplings are cornmeal dumplings.

But I don't like my cornmeal dumplings to have too much cornmeal. The texture of cornmeal dumplings is much rougher than the flour dumplings, so most times I'm partial to flour. That is a weird personal problem. Then I found that the cornmeal in the US was much finer than the cornmeal we get back in the Caribbean. So I have been able to get dumplings that provide the cornmeal flavor and not get too much of that coarse texture. As a result of the cornmeal being such a fine texture, the dumplings are not as yellow in color as cornmeal dumplings usually look. But the flavor is still there.

Dumplings are pretty easy to make. It's just flour and water and then these little things are sent to boil until they float. We usually make dumplings two ways. You can see I made "soup" dumplings when I made some pigeon peas soup, but when we are making them to eat with meats, we usually make them flat and round.

Cornmeal Dumplings

The flattening process is just basically using the palm of your hand and pressing while turning the ball in a circle. Usually 3 presses and it's flat enough. If you want to have perfectly shaped dumplings, you can also roll them out with a rolling pin and use a glass to cut them out. Fancy!!

Dumplings are always a winner in my book. I love them soaked in some gravy. Eaten with a big spoon to scoop up a piece of dumpling with meat and sauce, all in one go.

Cornmeal Dumplings

by Renz
Prep Time: 15 mins
Cook Time: 15 mins
Keywords: boil side gluten-free vegetarian cornmeal Caribbean
Ingredients (Serves 4)
  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • Salt for water to boil
  • 1/3 cup water
To a deep pot add 4 cups of water and set to boil
Season with a little salt
Add cornmeal, flour and sugar to a bowl
Add water in increments and mix to a ball
Separate ball of flour into smaller balls
Flatten either by using your palm or using a rolling pin
Add dumplings to boiling water and give it a stir
Bring to boil for about 10 minutes (dumplings will float to top of water)
You can strain dumplings or leave them in water until ready to serve.

* These can be stored in the fridge or even be put to freeze. Can be reboiled or heated up in the microwave after being sprinkled with some water and covered with a napkin

Caribbean Cornmeal Dumpling Recipe
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