Jamaican cornmeal dumpling recipe
Let's not be confused, Jamaican cornmeal dumplings do not solely consist of cornmeal; all purpose flour is also used. I also enjoy a bowl of hot bowl of cornmeal porridge for breakfast or any time of the day. Babies who are six months and older can be given cornmeal porridge in the morning.
Ingredients
2 cups all-purpose flour
1 cup cornmeal
1/2 tsp. salt
1 tsp. salt
2 cups water
1/2 cup water (or less)
If you are using only cornmeal, (no flour) it is best to use warm water to mix the cornmeal. Cornmeal dumpling is best when eaten hot.
Method
Step1
In a large bowl, sift the flour, cornmeal and salt. Add the water a little at a time, while using your hand to mix the cornmeal and flour into dough. Knead the dough for one minute. If dough is sticky, sift a small amount of flour on it and knead for a few more seconds. For best eating dumplings, cover the dough and allow it to rest for 15 minutes before cooking it.
Step2 (uncooked cornmeal dumplings)
Put a large pot on high heat with 2 cups water and and 1 tsp. salt. When the water begins to boil, make small ball-shape dumplings with the dough and put them into the pot. Stir to make sure the dumplings do not stick on each other or to the bottom of the pot. Cover the pot and cook for 10 minutes. When the dumplings are cooked they will float to the top. Serve warm, extremely delicious with curry chicken
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