2 cups all-purpose flour
2 tbsp fine cornmeal (optional)
1/2 to 1 tsp salt (to taste)
2/3 cup cool water (or less)
1) To a bowl, add the flour, cornmeal (if using), and salt, and use a fork to combine all the dry ingredients together.
2) Add the water a little at a time while using your hand to bring the dough together. (You may not need to use all of the water, as you don’t want your dough to be too stick to work with.)
3) Once the dough comes together, feels firm, and is not too shaggy/dry or sticky, kneed it for about 2-3 minutes. If you have the time, allow the dough to rest for about 20 minutes; however, this is optional.
4) Bring a medium-large pot of water to a boil. Divide the dough into about 8-10 pieces. Once at a time, form each piece into a ball by rolling it in the palms of both hands.
5) Next, hold the dough ball with your non-dominant hand and use the two middle fingers of your dominant hand to pinch the dough into the middle of itself a few times while rotating it in your non-dominant hand.
5) Once you’ve formed a near-perfect circular shape, use the lower outer corner of your dominant hand to press into the middle of the dumpling while holding it in the palm of your non-dominant hand. Repeat until all the dumplings are formed.
6) Boil the dumplings for 20 minutes or until they begin to float to the top of the water on their own.
Enjoy with nearly any Jamaican breakfast or dinner with lots of gravy!