Friday, November 22, 2013

Jamaican Boiled Dumplings

Dumplings come in many different forms … but the only form I enjoy them in, is this one. Jamaican Boiled Dumplings are made from very simple ingredients, but the trick behind Jamaican dumplings is kneading the dough. The dough has to be kneaded, by hand, until the dough is hard and firm. Once kneaded, the dumplings are boiled in salted water and eaten with either butter, stewed cabbage, stewed meats or they can even be incorporated into soups/stews.

I realize there’s no “real” nutritional value to them, but being a quarter Jamaican having an authentic dish is something I enjoy every once in a while.  I find soups/stews are far more enjoyable with dumplings in them because it gives the soups a new texture and it jazzes it up a bit. I love them … and I haven’t found a person who has had Jamaican dumplings that hasn’t enjoyed them.

Serves 8. 4 Points Plus Values.
  • 3 cups flour (white)
  • 1 tbsp salt
  • ¾ cups water
In a large bowl mix together flour and salt.

Begin to slowly incorporate the water, about1/4 cup at first and as you add more water 2 tbsp at a time.

Using your hands knead together the flour and water mixture. As it starts to form but look “frayed” (meaning the dough is combining, but it’s not nicely formed) use your hands and knead the dough. Press it into each other with your knuckles and the pad of your hand. Don’t be afraid to “overwork” the dough because you want it to be tough, so get as rough as you want with the kneading.

When the dough is formed into a hardened ball, begin to tear off smaller pieces and roll into logs or form into small balls that you use your thumb to flatten out a bit.  Once all your dough is formed, drop the dough into boiling salted water.

Cook until the dumplings begin to float (roughly 10-15 minutes).

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