Jamaican Spinners Recipe (2024)

FAQs

What are Jamaican dumplings made of? ›

These traditional Caribbean dumplings are essentially golden balls of dough, deep-fried to crispy perfection. Made with just flour, baking powder, butter, water, and a pinch of salt, they're simple yet oh-so-satisfying. They are the ultimate sidekick to dishes like ackee, jerk chicken + more.

Carefully place the dumplings into the boiling water and boil for 20-25 minutes until they start to float. (You can boil in two batches depending on the size of your pan.) Use a slotted spoon to remove them from the water and place them on a plate. Serve hot with your preferred stew or veggies.

The dumplings will float to the top of the broth, even though at first they may plop under the broth.

Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup.

Seventh Day Adventists and some other Sabbath keepers don't eat it. They say it is forbidden by God, which they say is in the Bible. Rastafarians also have this belief. Some ministers of religion interpret it that because the law is in the Old Testament it is meant only for Jews so therefore Christians can eat it.

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated.

Adding cold water to the dumplings to not over boil them too quickly, making sure to get all of the dough thoroughly cooked is a definite pro tip.

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

Frying While fried dumplings tempt with their crispy texture, boiling is superior in terms of health. Lower in calories and less inflammatory than their fried counterparts, boiled dumplings reduce the intake of unhealthy fats.

Can you use self-rising flour for Jamaican dumplings? ›

I fried dumplings using self-rising flour instead of the traditional method of using all-purpose flour and baking powder and the fried dumplings are fluffy just the same.

Steamed dumplings require a test so simple that the only tool you need is a toothpick! Pierce the dumpling with a toothpick and if it comes out clean, you're good to go.

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

The second secret to making really good dumplings is to keep the lid closed while the dumplings cook. With the soup simmering over a low flame and the dumpling dough ready, you'll drop spoonfuls of the dough onto the surface of the simmering broth, then cover the pot with a lid.

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light cakey texture. Many recipes call for herbs, onions, grated cheese, or chopped meat to be rolled into the dough before cooking.

Stir together flour, baking powder, sugar, and salt in a bowl. Cut in butter until mixture is crumbly. Stir in milk and mix until a batter forms that is thick enough to be scooped with a spoon.

As long as they're not pre-deep fried and contain whole, healthy ingredients they are an okay option, according to Austin. Aside from meat quality and how the dumplings have been cooked, the vegetable content (or lack thereof) is also crucial in knowing whether dumplings are a healthy food option.

There are two general categories of Chinese dumplings. The crescent-shaped dumplings are called gao. And the more purse-shaped and round ones are called the bao.