Jamaican Dumpling Spinners

Jamaican Dumpling Spinners

Rolled between your palms into tapered logs, these spinners simmer tender in soups and stews.

Total 35 min Makes 24 spinners Calories 120/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

Spinners are the twisted cousin of Jamaican flour dumplings, rolled long and thin so they cook quickly and hold their shape in a bubbling pot of soup. Made from just flour, water, and salt, they're a staple addition to red peas soup, chicken soup, or oxtail stew. The rolling technique is simple once you get the rhythm, and the payoff is a chewy, satisfying bite in every spoonful.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup water, plus more as needed

Method

  1. In a medium bowl, whisk together the flour and salt.

  2. Add the water gradually, mixing with your hands or a spoon until a firm, cohesive dough forms. Add a splash more water if the dough feels dry and won't come together.

  3. Knead the dough on a lightly floured surface for 3 to 4 minutes, until smooth and elastic.

  4. Cover the dough with a damp towel or plastic wrap and let it rest for 10 minutes.

  5. Pinch off pieces of dough about the size of a walnut and roll each between your palms into a thin log 3 to 4 inches long, tapering the ends.

  6. Drop the spinners directly into a pot of simmering soup or stew during the last 15 minutes of cooking.

  7. Simmer, stirring occasionally, until the spinners are firm and cooked through, 12 to 15 minutes.

Rate this recipe

★ 4.8 (1)

Jamaican Dumpling Spinners

Spinners are the twisted cousin of Jamaican flour dumplings, rolled long and thin so they cook quickly and hold their shape in a bubbling pot of soup. Made from just flour, water, and salt, they're a staple addition to red peas soup, chicken soup, or oxtail stew. The rolling technique is simple once you get the rhythm, and the payoff is a chewy, satisfying bite in every spoonful.

35 min 24 spinners 120 cal

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup water, plus more as needed

Method

  1. 1

    In a medium bowl, whisk together the flour and salt.

  2. 2

    Add the water gradually, mixing with your hands or a spoon until a firm, cohesive dough forms. Add a splash more water if the dough feels dry and won't come together.

  3. 3

    Knead the dough on a lightly floured surface for 3 to 4 minutes, until smooth and elastic.

  4. 4

    Cover the dough with a damp towel or plastic wrap and let it rest for 10 minutes.

  5. 5

    Pinch off pieces of dough about the size of a walnut and roll each between your palms into a thin log 3 to 4 inches long, tapering the ends.

  6. 6

    Drop the spinners directly into a pot of simmering soup or stew during the last 15 minutes of cooking.

  7. 7

    Simmer, stirring occasionally, until the spinners are firm and cooked through, 12 to 15 minutes.