The Real Jamaican Corn Dumpling Recipe

Traditional Jamaican Corn Dumplings made from hand-grated dried field corn served in a yellow bowl.

Authentic Jamaican Corn Dumplings: A Heritage Recipe
Long before commercialized cornmeal was a pantry staple, Jamaicans relied on the land. Authentic Corn Dumplings are a labour of love, made from dried Jamaican field corn that has been left to mature on the cob. While dried corn is becoming harder to find and more expensive often costing $1000 for just six ears the effort is worth it. By grating and sieving the corn yourself, you unlock a rich, natural sweetness and a hearty texture that "cornmeal dumplings" just can't replicate. This is how our ancestors cooked, and it remains the gold standard for any Jamaican breakfast or dinner. Corn dumplings and cornmeal dumplings are not the same

Prep Time: 45 Minutes
Cook Time: 30 Minutes
Serves: 3 People

Three ears of authentic Jamaican dried field corn on the cob used for making cornmeal from scratch

Ingredients

  • 3 Dried Jamaican Field Corn (Must be dried on the cob)

  • 1 Cup All-Purpose Flour

  • 1 Pinch of Salt (for the dough)

  • Water (as needed for kneading)

  • Dash of Salt (for the boiling water)

Hand-grated and sieved Jamaican cornmeal in a silver mixing bowl, ready for making traditional corn dumplings

Instructions

  1. Prepare the Corn: Use a fine grater to grate the kernels off the 3 dried ears of corn. Sieve the grated corn to ensure a consistent, flour-like texture.

  2. Combine: In a large bowl, mix the grated corn and 1 cup of all-purpose flour. Add a pinch of salt.

  3. Knead: Gradually add water and knead the mixture until it forms a smooth, firm dough.

  4. Rest: Cover the dough and let it rest for at least 20 minutes. This allows the flour and fresh corn to bond properly.

  5. Boil: Place a pot of water on high heat with a dash of salt.

  6. Shape: Once the water reaches a rolling boil, pinch off small pieces of dough. Roll them into balls and use your finger to slightly flatten the top.

  7. Cook: Carefully drop the dumplings into the boiling water. Stir immediately to prevent them from sticking together.

  8. Simmer: Allow the dumplings to cook for 25–30 minutes.

  9. Serve: Drain and serve hot with curry chicken, saltfish, or your favorite Jamaican side dish.

Nutritional Value (Approximate per serving)

  • Calories: 280 kcal

  • Carbohydrates: 58g

  • Protein: 6g

  • Fat: 2g

  • Fiber: 4g

  • Sodium: 250mg

Pro Tip: If you manage to find dried corn in the market, look for kernels that are deeply golden and very hard. This ensures you get that authentic "old-time" flavor!

Frequently Asked Questions (FAQ)

Can I use canned or frozen sweet corn for this recipe?

  • No. It is very important to avoid the "foreign" sweet corn that is currently flooding the Jamaican market. Sweet corn is bred for high sugar and water content; it lacks the starch and toughness required to hold up during the grating and boiling process. If you use sweet corn, your dumplings will become mushy and fall apart in the pot. You must use Jamaican field corn that has been dried on the cob.

Why is this different from "Cornmeal Dumplings"?

  • Commercial cornmeal is highly processed. These "Corn Dumplings" use corn that you grate yourself, just like olden-time Jamaicans did before commercial cornmeal became common for porridge and dumplings.

How do I know when the dumplings are fully cooked?

  • Traditional corn dumplings need a longer cook time than plain flour dumplings. Because of the density of the hand-grated corn, they should boil for 25–30 minutes. You’ll know they are done when they have floated to the surface and have a firm, bouncy texture.

What is the best way to store the leftover cornmeal I grated?

  • If you have extra grated corn after sieving, make sure it is completely air-dried on your countertop. Once dry, store it in an airtight glass jar. You can use it later for another batch of dumplings or a pot of "old-time" cornmeal porridge.



 

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