📝 About This Recipe
Spinners are the iconic, elongated dumplings that define the heart and soul of Caribbean comfort food, particularly in Jamaica. Unlike traditional round dumplings, these are rolled between the palms into a tapered, spindle shape that gives them a dense, satisfying chew. Whether they are bobbing in a rich Red Pea Soup or soaking up the gravy of a Brown Stew Chicken, these dumplings are the ultimate vessel for flavor and a staple of island home cooking.
🥗 Ingredients
Dough Base
- 2 cups All-purpose flour (sifted for a smoother texture)
- 1/4 cup Fine yellow cornmeal (adds a traditional bite and golden hue)
- 1 teaspoon Sea salt (adjust to taste)
- 1 teaspoon Granulated sugar (optional, to balance the savory notes)
Liquids and Binding
- 3/4 cup Cold water (added gradually; may need slightly more or less)
- 1 tablespoon Unsalted butter (chilled and cubed for a tender crumb)
Cooking Liquid (Standard Preparation)
- 6 cups Water or Broth (for boiling)
- 1/2 teaspoon Salt (for the boiling water)
- 1 teaspoon Vegetable oil (to prevent sticking)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sea salt, and sugar until the dry ingredients are perfectly aerated and combined.
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2
Add the chilled, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
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3
Make a well in the center of the dry ingredients and pour in about half of the cold water.
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4
Using your hand or a sturdy wooden spoon, begin incorporating the flour into the water. Gradually add the remaining water, a tablespoon at a time, until a stiff, cohesive dough forms.
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5
Turn the dough out onto a lightly floured surface. Knead gently for about 2-3 minutes until the dough is smooth and elastic, but still firm. Do not over-knead or the dumplings will become tough.
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6
Cover the dough with a clean kitchen towel and let it rest for 10 minutes. This relaxes the gluten and makes the 'spinning' process much easier.
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7
While the dough rests, bring a large pot of salted water (or your favorite soup/stew) to a rolling boil over medium-high heat. Add the teaspoon of oil to the water.
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8
Pinch off a small piece of dough, roughly the size of a golf ball or slightly smaller.
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9
Place the dough piece between your palms. Rub your hands together briskly in a back-and-forth motion, applying gentle pressure to stretch the dough into a long, slender 'spindle' shape about 3-4 inches long.
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10
Carefully drop the spinner into the boiling liquid. Repeat the process with the remaining dough, working quickly so they cook evenly.
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11
Give the pot a gentle stir with a wooden spoon to ensure the dumplings aren't sticking to the bottom.
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12
Reduce the heat to medium and simmer the spinners for 15-20 minutes. They will initially sink, then float to the surface as they cook through.
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13
To test for doneness, remove one spinner and cut it in half. The center should be uniform in color and texture, with no dry flour visible.
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14
Use a slotted spoon to remove the spinners if serving as a side, or simply leave them in the pot if they are part of a soup or stew.
💡 Chef's Tips
Use cold water for the dough to keep the butter bits intact, which creates a lighter interior. If the dough is too sticky, add flour one tablespoon at a time; if it's too crumbly, add water by the teaspoon. Avoid making the spinners too thick, as they expand slightly during cooking and may become gummy in the center. For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour, though the texture will be denser. Always let the dough rest—this is the secret to getting that perfect, smooth 'spin' without the dough snapping back.
🍽️ Serving Suggestions
Drop them into a classic Jamaican Mannish Water or Red Pea Soup for an authentic experience. Serve alongside Jamaican Ackee and Saltfish for a hearty, traditional breakfast. Smother them in the rich, savory gravy of Oxtail Stew or Brown Stew Chicken. Pair with a cold glass of Jamaican Carrot Juice or Sorrel to balance the starchiness. Serve as a snack with a spicy Scotch Bonnet pepper dipping sauce.