Jamaican Fried Dumplings

Content… What Are They? Recipe Ingredients How to Make Dumplings and Mango Coleslaw Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Dumpling and Fritter Recipes to Try Conclusion Watch How to Make It

What are Jamaican Fried Dumplings?

I would describe them as fried, golden balls of pure deliciousness! In other words, they are a dough mixture that is divided and formed into the shape of balls, rods, or discs (your choice!) and fried in oil.

The dumplings originated in Jamaica, where workers would pack similar dumplings to take on long journeys. These journey cakes, or Johnny Cakes, evolved into present-day dumplings.

Recipe Ingredients

1. Flour and Cornmeal – The recipe contains my preferred ratio of flour to cornmeal. But you can play around with the ratio to suit your preferences. Keep in mind that more cornmeal produces a denser dough. You can make gluten-free dumplings by using your favorite gluten-free flour blend.
2. Baking Powder – Leavening agents make a fluffier dumpling for a more melt-in-your-mouth texture.
3. Butter – I love using real butter when I cook for a richer flavor! But margarine or vegetable-based butter are good options, as well.
4. Milk – Milk and water work equally well in this recipe. Milk will make the dough a bit softer and give more flavor to the dough. Or you can use equal parts of milk and water.
5. Coleslaw – This coleslaw is a symphony of tastes and colors! It has purple and green cabbage, mango, onion, red bell pepper, and carrots! The perfect combination of savory and sweet.
6. Dressing – Sweet, creamy, and tangy! Mustard, honey, Greek yogurt, mayonnaise, lemon juice, and sriracha come together to create the perfect complement to the crunchy coleslaw.

How to Make Jamaica Fried Dumplings and Mango Coleslaw

Mango Coleslaw

1. Prepare the Salad – Combine the onions, cabbage (purple and green), sliced mango, carrots, and red bell pepper in a large bowl. (Photo 1)
2. Make the Dressing – 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. (Photo 2)
3. Serve – Pour the dressing over the cabbage mixture and toss gently to mix. Chill the salad and serve when ready. (Photos 3-4)

Jamaican Fried Dumplings

The Dough

1. Mix Dry Ingredients – Mix the flour, cornmeal, baking powder, salt, sugar, salt, and nutmeg (optional) in a large bowl.
2. Add Wet Ingredients – First, add butter. Then make a well in the flour mixture and add the milk.
3. Make Dough – Mix ingredients together and knead the dough for about 30 seconds to 1 minute to form a soft dough. (Photo 5)
4. Divide dough into 12-14 equal pieces. Set aside for 10 minutes or more. (Photos 6-8)

For Dumplings

5. Form Biscuits – If making dumplings, shape them into biscuits and lightly flatten the dough.
6. Divide the circles in half and then place a slit on the dough.

For Festivals

7. Form Festivals – 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.

Fry the Dough

8. Heat Oil – 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℃. (Photos 9-12)
9. 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.

Recipe Variations

Tips and Tricks

1. 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.
2. 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.
3. 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.
4. Test fry one before frying an entire batch of dumplings before adding the rest. That will help you determine if your oil is at the correct temperature.

Make-Ahead Instructions

I like to make the mango coleslaw earlier in the day, so I just have to take it out of the fridge when we’re ready to eat. I’ll often dress the salad at the last minute so the vegetables stay crispy.

The dumplings don’t require much prep work, but you can make the dough ahead of time. Bring it to room temperature and fry them right before you are ready to eat.

Serving and Storage Instructions

The absolute best way to serve these dumplings is when they are fresh and right out of the frying pan! I’m not a fan of storing them and eating them the next day, so I suggest frying as many as you want for the day and serving them immediately.

But they can be stored for 5 days in the fridge if they are in an airtight container. Try putting a paper towel at the bottom of your container to absorb the extra moisture.

FAQs

What Goes with Jamaican Fried Dumplings

My absolute favorite main dish to serve with dumplings is Jamaican Ackee and Saltfish. The mild ackee is the perfect balance for the salty fish and fried dumplings. And, of course, the mango coleslaw goes good with almost anything.

I also love serving them with Jamaican Escovitch Fish with a side of Callaloo. My mouth is watering already!

More Dumpling and Fritter Recipes to Try

Addicted to dumplings and fritters? Here are some more mouthwatering favorites!

• Jamaican Saltfish Fritters
• Caribbean Banana Fritters
• Corn Fritters
• Air-Fryer Hush Puppies
• Bunuelos

Conclusion

Impossibly simple and unbelievably addictive, these dumplings are sure to be a hit with everyone who tries them! With under 30 minutes of prep time, they can be made for breakfast, dinner, and everything in between! Please comment below to let me know how you served your dumplings!

Watch How to Make It

This blog post was originally published in June 2015 and has been updated with additional tips, new photos, and a video.