Jamaican Fried Dumplings
Jamaican Fried Dumplings
Jamaican Fried Dumplings are a popular bread-style side. They are fit to accompany any meal throughout the day, but they’re usually enjoyed with breakfast. The dough is made with flour, baking powder and butter, and it’s easy to prep and fry up. There are other versions of these called “Bakes” found elsewhere in the Caribbean, but for Jamaicans, it’s all about the fried dumplings.
INGREDIENTS
- 2 cups all-purpose flour
- 1/2 to 1 tsp salt (if using salted butter or margarine use 1/2 tsp salt)
- 3 tsp baking powder
- 3 tbsp unsalted butter or margarine (cold)
- 3/4 cup cold water
- 1/2 cup cooking oil
INSTRUCTIONS
- Combine flour, salt and baking powder in a bowl
- Blend butter into dry ingredients with hands or mixer until crumbly
- Add water, a little at a time, to dry ingredients until dough holds together (you may not need all the water). Sprinkle with more flour if dough is too wet.
- Knead dough until smooth; do not over knead. Wrap in plastic wrap and place in fridge for 15 minutes
- Shape dough into 8 small balls (enough to fit in palm)
- Pour cooking oil into frying pan until it is high enough to cover your rolled dumplings to half their height.
- Set stove to medium heat. Once oil is hot, place dumplings carefully into pan
- As each side browns continually turn dumplings until all sides are brown and dumplings are light and fluffy. When fully cooked they will be light brown and crispy outside and sound hollow when tapped.
- Place on paper towel to drain any excess oil and serve hot.
NOTE
- If you feel like cheating try Grace Johnny Cake Fried Dumpling Mix. Just as delicious and much quicker to the finish line. If you like Jerk Chicken or Pork you may also want to try their Jerk Seasoning along with their easy Festival Mix. Get the recipe for home made Jamaican Cornmeal Festival.
Adapted from cooklikeajamaican.com
Share
I live in the U.S and from the Islands myself, St.Kitts actually been from the eastern Caribbean. I been stopping here and reading your blog for several months. The food reminds me of home growing up in the islands and the foods I miss. I may not always comment, but I stop by here almost everyday to read. This is an awesome blog, so just wanna say keep on at it.
As for the Johnny Cakes, I just like to add a little nutmeg when I make mine.
Thank you so much for commenting Henry. Yes, every island likes to put their own “ting” into these recipes. So glad you’re enjoying the blog and hopefully enjoying the show on PBS and Create TV when you can as well. Cheers!
So delicious! I make mine with ghee, add a little shredded coconut & fry in coconut oil. Sprinkle a little cinnamon on top & my family cannot get enough of them!
Great to learn about other variations of this traditional recipe.
Should the butter be cold when added? Or doesn’t it matter?
Hi Harmony. Yes, the butter should be cold. Enjoy!
Thank you for this wonderful recipe! I am excited that your show is coming to PBS in June and I will definitely be watching! All the best and thank you again for the recipe!
Thank you so much. Unfortunately we’ve had to delay a bit but we’re aiming to come back later in the year. Enjoy!