Delectable Caribbean cornmeal dumplings recipe

Caribbean boiled dumplings are a beloved staple across the islands. Made simply with flour, water, and salt, these soft and chewy dumplings are often served with everything from callaloo to saltfish, or floating in a hearty soup. Whether you’re keeping it classic or pairing it with your favorite stew, these dumplings are comfort food in every bite.

Cornmeal dumplings have a savory flavor, slightly richer and sweeter than the plain traditional dumplings made from flour, adding another layer to your meal. They’re amazing served alongside any meal with a thick sauce, such as saucy stews. Try layering your spoon with a dumpling, meat, and a glug of gravy to finish – it’s the best.

You can almost guarantee finding dumplings in any Caribbean kitchen, so I wanted to create this easy-to-follow recipe using simple ingredients. I’ve also included links to other variations below, but these classic cornmeal dumplings always impress and are a great side dish.

This cornmeal dumplings recipe is simple for anyone to prepare and is a great alternative to rice. You can make your dumplings flat to serve alongside meat or round balls to cook in a soup. They also look inviting in a big pot of homemade stew.     

How to make cornmeal dumplings

Ingredient notes

• Yellow cornmeal – Cornmeal is a flour made from dried, ground corn. A lot of cornmeal is relatively coarse, which can give your dumplings a rough texture, so I’d recommend using fine cornmeal if you happen to have a texture issue like mine.
• Brown sugar – Brown sugar might seem like a strange ingredient for a savory dish. Adding a small amount of sugar helps to bring out the other flavors, similar to salt. Try it; you’ll notice a difference.

Instructions

These cornmeal dumplings are straightforward to make.

1. Combine dry ingredients: In a large bowl, mix the flour and salt.

2. Add water: Gradually add water to the flour mixture while mixing with your hand or a spoon until a stiff dough forms.
3. Knead the dough: Turn the dough onto a floured surface and knead for 1–2 minutes until smooth.
4. Divide and shape: Pinch off small pieces of dough and roll them into balls or logs. Let those balls sit and rest for about 5 – 10 minutes. 

5. Flatten dumplings: Then flatten them slightly, depending on your preference for shape. If making “cow tongue”, put a slight dent in the middle.

6. Boil the dumplings: Bring a large pot of salted water to a boil. Drop the dumplings in and cook for 15–20 minutes until they float and feel firm to the touch.
7. Drain and serve: Remove dumplings with a slotted spoon, let drain, and serve with your favorite Caribbean dish.

Tips & notes

This cornmeal dumplings recipe is simple, but there are a few things to keep in mind:

• When adding the water to the cornflour mixture, be sure to do it gradually, as this will make sure the dough isn’t too sticky to work with.
• Don’t forget to let the dough sit for five minutes. Sitting allows the dough’s gluten structure to loosen, making your dumplings lighter and fluffier.
• For perfectly shaped dumplings, you can roll them out with a rolling pin and use a glass to cut them up. If you’re making soup or stew, don’t press the dumplings. Simply put the round dumplings straight in the pot and let them cook in the sauce.

Why are my dumplings hard?

If your dumplings are hard it means you haven’t added enough liquid. When you combine your ingredients, the dough should be a little sticky. If it isn’t, add some more liquid a few spoonfuls at a time to get a better consistency.

Recipe variations

• Use corn flour if you can’t find cornmeal. Corn flour has a finer texture and is not as flavorful as cornmeal, but it adds the same slight sweetness you get from cornmeal.
• Make this recipe gluten-free by substituting the wheat flour for a gluten-free alternative.
• Add finely chopped scallions to the dough before dividing it.

Storage & Reheating Tips

Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, steam them or warm gently in a pot with a splash of water until heated through.

Other dumpling recipes

If you like these cornmeal dumplings, you’ll love my other dumpling recipes:

• Caribbean boiled dumplings – plain flour dumplings
• Easy Cassava Dumplings – made using fresh cassava
• Curry crab-stuffed dumplings – dumplings stuffed with yummy curry crab

Give them a try, and let me know which one you like best.

Dumplings serving suggestions

• Trinidad stewed chicken
• Fish in coconut curry sauce
• Saltfish run down

Recipe

Cornmeal Dumplings

This is a simple recipe for making cornmeal dumplings (boiled) as it is traditionally done in the Caribbean.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Caribbean

Ingredients Method

Ingredients

  

1x2x3x?

• 1 1/2 cups flour
• 1/2 cup cornmeal
• 2 teaspoons brown sugar
• 1/2 teaspoon salt
• Salt for water to boil
• 4 – 4 1/2 cups water

Method

 

1. In a large bowl add cornmeal, flour, salt, and sugar
2. Add 1/3 cup water in increments to the flour mixture and combine till the dough comes together smoothly in a ball.
3. Let sit for 10 minutes covered with a damp tissue.
4. If needs be, you can knead the dough again.
5. Separate ball of mixture into smaller balls on a floured surface.
6. At this time add 4 cups of water with a pinch of salt and set to boil.
7. Roll each dough ball into a thick log, then using the side of your hand, slightly flatten the center to create a sink while flattening the sides.
8. Add the dumplings to the boiling water and give it a gentle stir.
9. Bring to a boil for about 10 minutes (dumplings will float to the top of the water when ready)
10. You can strain dumplings or leave them in water until ready to serve.

Tried this recipe?

Let us know how it was!