Jamaican Cornmeal Dumplings Recipe Recipes Recipe For Meatloaf

CORNMEAL DUMPLINGS

Steps:

• In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
• Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve.

CORNMEAL DUMPLINGS

Steps:

• Prepare dumplings while turnip greens are cooking.
• Slowly stir cornmeal and salt into boiling water.
• Cook and stir for 2 minutes, remove from heat and let cool.
• Sift together the flour and baking powder.
• Dissolve baking soda into sour milk.
• Alternately add flour and milk to cornmeal.
• Then add the egg and beat the mixture for 1 minute.
• Drop by spoonfuls on top of turnip greens. Cover and cook for about 15 to 20 minutes.
• To serve remove dumplings with slotted spoon to a deep serving platter. Drain the greens and arrange on serving platter. Pour the pot likker over the dumplings. Enjoy.

JAMAICAN FRIED DUMPLINGS

Steps:

• In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas. Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly.
• Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and shape into a patty - kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.

CORNMEAL DUMPLINGS

Steps:

• 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.

JAMAICAN FESTIVAL FRIED DUMPLINGS

Steps:

• Sift the flour, baking powder, salt, and cornmeal and combine.
• Add the sugar and stir.
• Add the vanilla to the water, and then add the mixture to the dry ingredients, binding to form a soft dough.
• Knead lightly.
• Leave covered for about 1/2 an hour. Divide the dough into eight portions.
• Flour hands.
• Knead lightly, then roll and pull each portion to form a 6 inch x 1 1/2 inch length, about 1/8 in thick. You can make shorter ones too.
• Deep fry in hot oil until golden brown. Driain on paper towels.

FLUFFY JAMAICAN DUMPLINGS

Steps:

• Sieve s/r flour, add into a bowl
• Sieve polenta, add to bowl of flour
• Add pinch of salt and sprinkle of black pepper
• Mix together gently with fingertips
• Add 1 tbsp water and blend in with hands until a smooth dough (not too sticky) add a second tbsp if needed
• Knead dough and then pinch off a small amount and roll into a ball shape approx size of satsuma
• Take each dough ball and immerse into liquid (either boil, or casserole, stew etc) for 15 mins
• You could also deep fry until golden brown. Test these by sticking in a fork through the middle and if it comes out clean they are readyto devour.