Jamaican FoodsRecipes

Soup’s On!…Try Irie Dumpling Soup

Soup’s On!…Try Irie Dumpling Soup

Whenever I have this soup it makes me feel like I’m getting one big continuous hug.  Sometimes, feeling sick was not a bad thing because it meant that I would get lots of soup…dumpling soup. 🙂



  • 1 cup of unbleached all purpose flour
  • 1/4 cup of water
  • 2 carrots-chopped
  • 2 ears of corn (yellow corn or sometimes  I use multi-coloured corn)-sliced
  • 1 whole scotch bonnet pepper
  • 1 tsp of pimento seeds
  • 2 tsp of sea salt
  • 3 sprigs of fresh thyme
  • 2 wild green onions -chopped
  • 1 large yellow onion-sliced
  • 2 roma tomatoes-chopped
  • 3 cloves of garlic-chopped
  • 5 sprigs of fresh cilantro-finely chopped
  • 1 tsp of cumin seeds
  • 2 tbsp of avocado oil
  • 2 tbsp of vegan butter
  • 2 vegetable bullion
  • 2 medium size yellow potatoes or better… yellow yam-chopped in small cubes

Putting it together:

  • In a large mixing bowl put 1 cup of flour and 1 tsp of sea salt.  Mix together.  then gradually add water until a semi soft dough is formed.  knead dough for about 5 minutes.
  • Pinch off about 1″ piece of dough and roll between your palms until the dough forms into a skinny log. Repeat this step until all the dough is used.  set aside.
  • In a medium sized pot bring to a boil 4-5 cups of water.  Then add chopped carrots, potatoes or yellow yam, corn slices, and your skinny log dumplings (Jamaicans call them spinnas (spinners))
  • While veggies and dumplings are cooking….
  • in a medium size saucepan  heat avocado oil on medium-high heat. when oil is heated add onion slices, green onions and chopped garlic. Saute for 5 minutes.  Add 1 tsp of sea salt, cumin seeds and pimento seeds. Mix together and then add chopped tomatoes and let simmer on low heat for 5 minutes.  Then add mixture to the pot with veggies and dumplings/spinnas.
  • Add vegetable bullion, thyme and whole scotch bonnet pepper to the pot. Stir pot to blend all ingredients together.

Note:  To replace water lost from boiling, you may need to add 1-2 more cups of water to the soup and add 1/2 – 1 more vegetable bullion to maintain the flavour.

  • Cover pot and let simmer for 15 minutes.
  • Remove pot cover and then remove whole scotch bonnet pepper from pot. Then  add chopped cilantro and vegan butter. Stir soup until butter is melted.
  • Turn off heat and let soup cool to desired temperature  and serve!



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