Jamaican boiled dumplings — simple, chewy flour and water dumplings boiled until risen and tender. A versatile staple served alongside soups, stews and saltfish.
Jamaican boiled dumplings are simple, satisfying and endlessly versatile — just flour, salt and water shaped into discs and boiled until pillowy. A staple of the Caribbean table, they soak up sauces and round out any meal. Chewy, filling and easy to make, they're proof that the humblest ingredients can comfort the most.
Prep 10 min
Cook 20 min
Total 30 min
Easy
Video
Preparation
- In a large pot, bring water and salt to the boil for the dumplings.
- In a large bowl, combine the flour and salt, stirring to distribute the salt evenly, then gradually add water, mixing with your hands until a dough forms.
- Divide the dough into equal pieces, roll each into a smooth ball, and flatten slightly with your palm into a thick round disk.
- Carefully drop the dumplings into the boiling water one at a time, so they don't stick, stirring gently with a wooden spoon.
- Boil for 15–20 minutes, until cooked through and risen to the surface, stirring occasionally.
- Remove with a slotted spoon, draining off any excess water, and serve.
Tips from the ZestyPlate Kitchen
- Add the water gradually so you get a firm, smooth dough that isn't sticky.
- Knead just until smooth; the dough should be firm enough to hold its shape.
- Drop them into properly boiling water so they don't stick to the bottom.
- They're done when they've risen to the surface and feel firm — don't undercook the centre.
Frequently Asked Questions
They're a classic side for ackee and saltfish, stewed meats, or any saucy dish. They soak up gravy beautifully.
Yes — some versions mix in a little cornmeal for extra texture and flavour. Adjust the water as needed.
The dough may have been too wet or undercooked. Use just enough water for a firm dough and boil until they rise and are cooked through.
Boiled dumplings are one style; fried dumplings (Johnny cakes) are a different, popular variation. This recipe is for the boiled kind.
