Here is the recipe for the cornmeal dumplings I made for the delicious steamed coconut salmon recipe. I don’t use baking powder because I like my dumplings stiff and chewy, with a nice bite to it.
Serve with stewed or curried chicken or fish.
If you would like a recipe for plain flour dumplings, check out the fish broth recipe below.
Cornmeal and Flour Dumplings
Here is the recipe for the dumplings I made way back for steamed coconut salmon. I don't use baking powder because I like my dumplings stiff and chewy, with a nice bite to it.
Serve with stewed or curried chicken or fish.
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Servings: 8
Calories: 202kcal
Ingredients
- 2 cups all purpose flour unbleached
- 1 cup corn meal fine, Non GMO if you can find it!
- 2 teaspoons salt
- 2 tablespoons brown sugar
- 1 cup water
For boiling dumplings:
- 8 cups water optional--replace 2 cups of water with 2 cups of fresh coconut milk or 1/2 can
- 1 tablespoon green seasoning optional
- Salt
Instructions
- In a large bowl combine cornmeal, flour, salt and sugar.
- Gradually add water and knead to form a soft dough.
- In a large saucepan, bring 8 cups of water to boil(maybe a little less if it is a narrow saucepan). Add salt.
- Pinch of pieces of dough and shape like the pic above, rolling between the palms of your hands making the middle thicker than the ends, and then flattening. (Use a dusting of flour, if required, to keep it from sticking to your hands)
- Drop gently into boiling water and boil for 10 minutes or until fully cooked.
- Serve with stewed or curried chicken or fish.
Video
Nutrition
Calories: 202kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 585mg | Potassium: 104mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 2mg
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.