Jamaican Fried Dumplings

Golden and crispy on the outside, perfectly soft and fluffy on the inside! These dumplings are incredibly addictive and almost impossible to put down! They’re quick to throw together with just a few pantry staples and can be enjoyed either savory or sweet.

Makes 12-14 dumplings

Course Snack

Cuisine Caribbean

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 323kcal

Author Imma

Ingredients

Jamaican Festival

2¼ cups (270g) flour
¾ cup (120g) cornmeal
2 teaspoons (12g) baking powder
½-¾ teaspoons (2.5-4g) salt
3 tablespoons (40g) sugar, or more to taste
2-3 tablespoons (30-45grams) butter, softened
1 cup (240ml) milk, (or water) adjust to form soft dough
1 teaspoon (5g) nutmeg, or vanilla extract (optional)
Oil for deep-frying

Mango Coleslaw

1 cup purple cabbage, sliced
4 cups cabbage, sliced
2 cups mango, peeled and thinly sliced
½ medium onion, thinly sliced
½ red bell pepper, thinly sliced
2 cups carrots, thinly sliced

Dressing

½ tablespoon (15g) mustard
¼ tablespoon (20g) honey
½ cup (123g) fat-free Greek yogurt
½ cup (115g) low-fat mayonnaise
1 teaspoon (6g) salt
½ teaspoon (1.2g) freshly ground pepper
1 lemon, juiced
½-1 teaspoon (3-4g) sriracha

Instructions

Mango Coleslaw

Combine the onions, cabbage (purple and green), sliced mango, carrots, and red bell pepper in a large bowl.
In another bowl, mix the Greek yogurt, mayonnaise, mustard, lemon juice, and honey; mix to blend all the flavors. Season with salt and pepper to taste.
Pour the dressing over the cabbage mixture and toss gently to mix. Chill the salad and serve when ready.

Fried Dumplings

Mix the flour, cornmeal, baking powder, salt, sugar, salt, and nutmeg (optional) in a large bowl.
First, add butter. Then make a well in the flour mixture and add the milk.
Mix ingredients together and knead the dough for about 30 seconds to 1 minute to form a soft dough.
Divide dough into 12-14 equal pieces. Set aside for 10 minutes or more.
If making festivals, shape dough by rolling with your hands as if you are making a log (as you would a sausage), and repeat the process until finished.
If making dumplings, shape them into biscuits and lightly flatten the dough.
Divide the circles in half and then place a slit on the dough.
In a large saucepan, pour vegetable oil until it is at least 3 inches deep and heat on medium until the oil is 350℉/177℃.
Fry until golden brown, about 7 minutes or more, depending on size. Remove with a slotted spoon and drain on a paper napkin. Let it cool.

Notes

Don’t overwork the dough when kneading it. Stop kneading as soon as the ingredients are well combined. The dough should still be soft when you finish.
Ensure the oil is hot enough before frying the dumplings. You can use a deep-fry thermometer or test it by dipping the handle of a wooden spoon in the oil. If it is hot, bubbles will form steadily around the handle.
Frying your dumplings in small batches will help them cook evenly because it will keep the oil from cooling down too much. They should fit easily in the pan with room to flip.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition