Jamaican Boiled Dumplings

Start by bringing 8 cups of water with half a tablespoon of salt to a rolling boil in a large pot. This salted water will gently season the dumplings as they cook. In a spacious mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt, mixing thoroughly so the salt is evenly distributed throughout the flour. Slowly pour in half a cup of water, mixing with your hands until the mixture comes together to form a firm yet pliable dough. If the dough feels too dry, add a little more water, a teaspoon at a time. Divide the dough into equal portions and roll each piece into a smooth ball. Then, press each ball between your palms to create a thick, round disc. These thick disks will hold their shape well during boiling and provide that classic chewy texture. One by one, carefully lower the dumplings into the boiling water, making sure not to overcrowd the pot so they don't stick to one another. Gently stir with a wooden spoon now and then to keep them separated. Allow the dumplings to boil for 15 to 20 minutes. You'll know they are done when they float to the surface and feel firm to the touch. Keep an eye on them and stir occasionally to prevent clumping. Using a slotted spoon, lift the cooked dumplings from the water, allowing any excess liquid to drain away. Serve these warm dumplings as a perfect hearty side alongside your favorite Jamaican dishes. Tip: For a slightly softer texture, you can add a tablespoon of butter to the dough during mixing. For added flavor, serve them with a drizzle of coconut oil or a sprinkle of fresh herbs.