Cornmeal Dumplings
Description
This is one of those meals I like to refer to as being ‘country food’ from it’s rustic feel and simplicity. One of my favorite “bush cook” meals as a kid on the islands was corn meals dumplings with dasheen bush bhaji cooked in coconut milk, on the side. A meal which was guaranteed to give you the sleepies after devouring a huge plate. These corn meal dumplings are also excellent in those heavy soups we enjoy on the islands and if all fails, just top with a bit of butter and you’re good to go.
Ingredients
Instructions
Video
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Add Cornmeal (1/2 cup), All-Purpose Flour (1 cup), Ground Cinnamon (1 pinch), Baking Powder (1 1/2 teaspoon), and Granulated Sugar (1 teaspoon) to a bowl and give it a good whisk to mix everything together.
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Bring a large pot of water to a boil. Then add a bit of the lukewarm Water (to taste) at a time and mix until you have a dough. The dough should be firm, but soft.
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Knead for about 2-3 minutes then prepare to separate into dumplings.
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Pinch off a piece, then shape like a small cigar.
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Now flatten out from the center, until you have a shaped dumpling.
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Heavily season the boiling water with salt. Place them into the pot and cook for about 15 minutes. They will get bigger in size and float when they’re fully cooked.
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Drain and serve warm.
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If you don’t have a topping for these, you can certainly toss it in some butter or olive oil and crack in some fresh black pepper. Enjoy.
