Jamaican Boiled Dumplings

1. In a large pot, bring water and salt to the boil for cooking the dumplings.
2. In a large bowl, combine the flour and salt, stirring to spread the salt evenly, then add water gradually, mixing with your hands until a dough forms.
3. Divide the dough into equal pieces, roll each into a smooth ball, and flatten slightly with your palm into a thick round disc.
4. Drop the dumplings into the boiling water one at a time so they don't stick, stirring gently with a wooden spoon.
5. Boil for 15 to 20 minutes, until cooked through and risen to the surface, stirring now and then.
6. Lift them out with a slotted spoon, letting any water drain off, and serve.

Tips from the ZestyPlate Kitchen

• Add the water bit by bit so you end up with a firm, smooth dough rather than a sticky one.
• Knead only until smooth; the dough wants to be firm enough to hold its shape.
• Drop them into water that's at a proper boil so they don't stick to the bottom of the pot.
• They're ready when they've risen to the surface and feel firm. Give the centres time to cook through.