Jamaican spinner dumplings texture

I tried making Jamaican spinner dumplings today and they came out quite firm and chewy, sort of like a thick al dente pasta.

I'm used to British suet dumplings which I love the texture of and I was wondering if Jamaican spinners (and flour/water only ones in general) are meant to be chewy like that or if they are meant to be softer like the British ones.

If flour and water ones are supposed to be chewy then that's fine and I'll make a different type instead.

If they're not then how can I achieve a softer but firm cake-like texture please?

submitted by /u/grbldrd
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