Jamaican Spinners Recipe (2024)

FAQs

What is the secret to perfect dumplings? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Spinners are a type of Jamaican dumpling used primarily in soups and stews. Make them with just three ingredients—flour, water, and salt.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

The term "spinner" is a colloquial and informal slang term that is often used to describe a person, usually a woman, who is petite and slender, with a body that is deemed small and light enough to be easily spun around during intimate activities.

The mechanism behind the spinners is relatively simple. As any spinning apparatus, fidget spinners rotate around a central axis, formed by two rings. By using a ball bearing mechanism instead of simple sliding between the rings, friction may be reduced significantly during rotation.

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

What is the red dot on dumplings? ›

The small red dot is optional, it is simply a symbol of happiness and luck. If you make different fillings, once cooked you will recognize them using to the number of red dots. Accompany your dumplings with a hot sriracha sauce or with a spring roll dipping sauce (Nuoc Cham). Bon appétit.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

The liquid should be at a low/moderate steady boil. If it's boiling too hard, the dumpling dough can fall apart. Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense.