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Boiled Breadfruit and Cornmeal Dumplings


Marcia Smith

A breadfruit version of cornmeal dumplings

Boiled Breadfruit and Cornmeal Dumplings

Marcia Smith


Breadfruit flour is used as an alternative to wheat in this boiled cornmeal dumpling recipe.


  • Breadfruit flour 2 cups 

  • Cornmeal 1/2 cup 

  • Sea Salt 1 tsp. 

  • Water 2 1/2 cups 


  1. Combine – Pour the breadfruit flour, cornmeal, and salt into a bowl and mix thoroughly.

  2. Add Water – Add water a little at a time, pulling the flour from the sides of the bowl into the center to form a dough.

  3. Knead the dough for 5-6 minutes.

  4. Rest the Dough – Cover the bowl with a cloth and let the dough rest for 10- 15 minutes so that it gets softer and easier to handle.

  5. Roll – Pull apart dough to the desired size, roll it into a ball and flatten the middle with your thumb.

  6. Heat the Water – Bring water to a boil in a pan and add oil/butter

  7. Cook the Dumplings – Carefully place the dumplings into the boiling water and boil for 20-25 minutes until they start to float.

  8. Remove – Use a long deep spoon or a long fork to remove them from the hot water and place them on a plate.

Serve – Serve hot with your preferred meat or vegetables. Enjoy!

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