How to make Cornmeal Dumplings

Close up shot of Cornmeal Dumplings in a soup bowl
Aerial view of Cornmeal Dumplings in a soup bowl with spoon
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Dumplings are a universal food loved by all cultures and are interpreted in various ways. This recipe for Cornmeal Dumplings is taken from Caribbean Cuisine, where these delicious nuggets are used to complement soups and stews. These dumplings are boiled within the dish or on their own and added when ready to serve. We have made this an easy-to-follow recipe that’s also gluten-free. So get ready to have a real culinary treat with these cornmeal dumplings.

Author: Rachel Ottier-Hart
Average: 5 (4 votes)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins



Prepare the Dumplings
Mix the cornmeal, flour, salt, and brown sugar into a large bowl.
Once all the ingredients are thoroughly combined, slowly add small amounts of warm water and mix using your hands until everything comes together with a firm dough-like consistency.
When the dough is pliable and moist but not sticky, begin to divide it into 8-12 equal portions in the shape of a ball. The size and amount you make will depend on how large or how small you prefer your dumplings.
Now that all the dumplings have been portioned, you may leave them as balls or shape them into flattened circular disks or fingers, depending on how you prefer your dumplings.
Cooking the dumplings
To cook the dumplings, add them to salted boiling water and cook for 15-20 minutes, depending on the size of the dumpling. Remove from the water with a slotted spoon and add to your dish.
If cooking in your soup or stew, add them to the pot in the last 15-20 minutes of the cooking process, making sure there is enough liquid for them to swim in and cook thoroughly. Serve with the soup or stew as desired.

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