Jamaican Spinners Recipe (2024)

• When mixing the dough, use a measuring spoon to add the water because it provides more control than pouring it from a cup. If you do add too much water and the dough is sticky, add a tablespoon of flour and mix it in (add more if needed).
• It's helpful to keep your hands floured while shaping the dumplings.
• Play around with the size of the spinners. They're typically about three inches long and larger, thicker dumplings will take longer to cook.
• The spinners can be made in advance and kept, uncooked, in the fridge for up to three days.

• Cornmeal dumplings: Add 1/4 cup of cornmeal to the flour mixture.
• Jamaican spiced spinners: Work the spices of Jamaican jerk seasoning into the dough by adding 1 teaspoon sweet paprika, 1 teaspoon garlic powder, 1/2 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, and a dash of cayenne pepper (or more, depending on your heat tolerance).
• Potato dumplings: Add 1 cup of mashed potatoes, 1 beaten egg, and 1/2 teaspoons of baking powder to the dough. These dumplings are more likely to sink than spin.

• Freeze the uncooked spinners by placing them on a cookie sheet and putting them in the freezer until they're hard. Once solid, remove the spinners from the cookie sheet and put them in a freezer-grade plastic bag, and store them for up to three months.
• Frozen spinners don't need to be thawed before cooking. Put them in boiling water or soup and check after 10 minutes to make sure they're cooked through.

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