Jamaican fried dumplings
- April Jackson
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Serves 12
Easy
Prep: 5 mins
Cook: 20 mins
plus resting
A star rating of 5 out of 5.6 ratingsRate
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Make perfectly golden dumplings with a slightly crisp exterior and a doughy centre that has a hint of sweetness. Enjoy with ackee and saltfish
Dairy-free
Egg-free
Nut-free
Vegan
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Ackee & saltfish
A star rating of 4.2 out of 5.6 ratings
Jamaican beer grilled fish
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Jamaican saltfish fritters
A star rating of 5 out of 5.4 ratings
Jamaican fried dumplings are a cherished staple; perfectly golden with a slightly crispy exterior and a doughy centre with a hint of sweetness. I have a big family (my paternal grandparents had 15 kids) but one aunt in particular used to make the best fried dumplings. On Saturdays, I would hover over her Dutch pot as they bobbed up and down in the oil, generously offering to “help" her cook so that I could devour dumplings before they even got the chance to reach the dinner table.
Ingredients
Nutrition
Units:
MetricUS
-
260g self-raising flour
plus extra for dusting
-
8g salt
-
30g caster sugar
-
5g baking powder
-
vegetable oil
for shaping and frying
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Nutrition: (12)
- kcal134
- fat4g
- saturates0.4g
- carbs19g
- sugars3g
- fibre1g
- protein2g
- salt0.96g
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Method
-
step 1
Dust a baking tray with flour. Mix all the dry ingredients in a bowl, then gradually pour in 150ml water, stirring well, until it comes together into a dough. Rub a little oil over your hands, and break off bits of the dough, rolling into golf-sized balls and set aside on the baking tray to rest for 20 mins.
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step 2
Meanwhile, put a deep, large saucepan over medium heat and pour in enough oil so that the dumplings will be submerged. Heat the oil to 170C. or until a pinch of the dough sizzles when dropped in. Fry the dumplings for 6 mins, turning halfway. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve hot. Delicious served with ackee and saltfish or even an English breakfast instead of toast.
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A star rating of 5 out of 5.6 ratings
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