Jamaican Boiled Dumplings

1. Instructions
2. In a large pot, bring water and salt to a boil to boil the dumplings.
3. In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour. Gradually add water to the flour mixture, mixing with your hands until a dough forms.
4. Divide the dough into equal-sized pieces, rolling each into a smooth ball. Flatten each ball slightly with the palm of your hand to form a round, circular dumpling. It should look like a thick disk.
5. Carefully drop the dumplings into the boiling water, one at a time, ensuring that they don't stick together. You can use a wooden spoon to stir the dumplings in the water.
6. Boil the dumplings for 15-20 minutes, or until they are cooked through and have risen to the surface of the water. Stir occasionally to prevent sticking.
   15–20 minutes
7. Use a slotted spoon to remove the cooked dumplings from the pot, allowing any excess water to drain.
8. Serve with your favorite recipes.

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.