Flour Dumplings (Sinkers/Spinners)

There are many varieties of dumplings; the flour dumpling is the most popular in the Caribbean and the simplest to make. In Bermuda, most people call these sinkers because they don't rise to the top. I usually add a little sugar and sometimes parsley, but this is how a friend of mine does hers.

• Ready In: 26 mins
• Yields: 1-2 dozen

Ingredients

• 1  cup all-purpose flour
• 1⁄4 teaspoon salt
•  water, as needed

Directions

1. Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
2. (A sticky dough makes a soft pasty dumpling.).
3. Knead in the bowl or on a lightly floured board until smooth.
4. Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
5. Immerse into salted boiling water and cook for 15-20 minutes.
6. Or add to soups and stews and cook for the same period or longer.