Makes about 10

Perhaps you’ve had a rough week. Perhaps you need a little comfort. The time is right… come over my friends; let’s make a batch of Spinners & Sinkers.

I thought I knew what a dumpling was until I met a batch of Caribbean Spinners and Sinkers. They don’t look like any dumpling I’ve ever had. They are long and gently tapered, which causes them to sink and spin and dance while they cook in simmering water. Traditional dumplings just bob and float. Spinners and Sinkers are also incredibly easy to make – an ideal activity for children – and, in my opinion, quicker to throw together than a traditional dumpling. They are dense and substantial – add them to soups and stews, such as Oil Down and your belly will be quite pleased with you.

Recipe adapted from The World Cookbook for Students.

Ingredients:

1 cup flour
1/4 cornmeal
1/2 tsp salt
warm water, as needed

Method:

To make a fresh batch of comfort, start by mixing together the flour and cornmeal with a little…

… dusting of salt. Each grain looks like a dash of light and joy sprinkling down into your world.

There. Don’t you feel better already?

Add a little warm water at a time until a soft dough forms. Shape it into a ball.

Let rest ten minutes while bringing a pot of water to simmer (or they can be dropped directly into soups and stews).

Use this time to write down ten things that make you happy. Do three of them this week.

Roll bits of dough between your palms, making softly tapered dumplings. Perfection is not a requirement. Love that.

Add to water or stew and simmer until cooked through, about 15-30 minutes, depending on size.

Serve loud and proud, no matter what they look like when cooked.

Ahem.

Hey, not everyone can be as pretty as a peach.

Plus, how boring would that be?!

Caribbean Dumplings | Spinners & Sinkers

Votes: 4 Rating: 4.25 You: Rate this recipe!

Print Recipe

Perhaps you’ve had a rough week. Perhaps you need a little comfort. The time is right… come over my friends; let’s make a batch of Spinners & Sinkers. I thought I knew what a dumpling was until I met a batch of Caribbean Spinners and Sinkers. They don’t look like any dumpling I’ve ever had. They are long and gently tapered, which causes them to sink and spin and dance while they cook in simmering water. Traditional dumplings just bob and float. Spinners and Sinkers are also incredibly easy to make – an ideal activity for children – and, in my opinion, quicker to throw together than a traditional dumpling. They are dense and substantial – add them to soups and stews, such as Oil Down and your belly will be quite pleased with you.

• LifestyleVegan, Vegetarian
• Food TypePasta

Servings

10 dumplings

Servings 10 dumplings

Caribbean Dumplings | Spinners & Sinkers Votes: 4 Rating: 4.25 You: Rate this recipe! Print Recipe Perhaps you’ve had a rough week. Perhaps you need a little comfort. The time is right… come over my friends; let’s make a batch of Spinners & Sinkers. I thought I knew what a dumpling was until I met a batch of Caribbean Spinners and Sinkers. They don’t look like any dumpling I’ve ever had. They are long and gently tapered, which causes them to sink and spin and dance while they cook in simmering water. Traditional dumplings just bob and float. Spinners and Sinkers are also incredibly easy to make – an ideal activity for children – and, in my opinion, quicker to throw together than a traditional dumpling. They are dense and substantial – add them to soups and stews, such as Oil Down and your belly will be quite pleased with you. LifestyleVegan, Vegetarian Food TypePasta Servings 10 dumplings Servings 10 dumplings

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1/2 tsp salt
• warm water (as needed)

Servings: dumplings

Units:MetricUS Imperial

Instructions

1. Mix together the flour and cornmeal with a dusting of salt.
2. Add a little warm water at a time until a soft dough forms. Shape it into a ball.
3. Let rest 10 minutes while bringing a pot of water to simmer (or they can be dropped directly into soups and stews).
4. Roll bits of dough between your palms, making softly tapered dumplings. Perfection is not a requirement.
5. Ad to water or stew and simmer until cooked through, about 15-30 minutes, depending on size.