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Cornmeal Dumplings
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Cornmeal Dumplings
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
- 1 cup All-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon sugar granulated
- 1 1/2 teaspoon baking powder
- 1 pinch of cinnamon
- 1 part lukewarm water
Instructions
- 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.
- 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.
- Knead for about 2-3 minutes then prepare to separate into dumplings.
- Pinch off a piece, then shape like a small cigar.
- Now flatten out from the center, until you have a shaped dumpling.
- 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.
- Drain and serve warm.
- 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.
Notes
The cinnamon and sugar is optional, but I assure you that it’s a great way to add some flavor to what would normally be a bland dumpling.
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