Ingredients

Instructions

1. 1

   In a large mixing bowl, combine the flour, cornmeal, salt, sugar, garlic powder, parsley, and thyme. Whisk together to ensure the herbs and spices are evenly distributed.

2. 2

   Gradually add the cold water in small increments while mixing with your hand. Do not add all the water at once; you may not need the full cup.

3. 3

   Knead the mixture firmly for about 3 to 5 minutes until a smooth, stiff, and cohesive dough forms. The dough should be firm and not sticky to the touch.

4. 4

   Cover the dough with a clean cloth and let it rest for 10 minutes to allow the gluten to relax, which makes shaping easier.

5. 5

   While the dough rests, bring a large pot of salted water to a rolling boil over high heat.

6. 6

   Tear off pieces of dough slightly smaller than a golf ball. Roll them between your palms to form a ball, then press your thumb gently in the center to create a 'cartwheel' shape, or roll them into long, tapered cylinders known as 'spinners'.

7. 7

   Carefully drop the dumplings into the boiling water one by one.

8. 8

   Stir the pot gently immediately after adding the dumplings to ensure they do not stick to the bottom.

9. 9

   Boil for 15 to 20 minutes. The dumplings will float to the surface and become firm when fully cooked.

10. 10

    Drain well and serve hot immediately, preferably alongside a rich gravy or sautéed vegetables.