Jamaican Fried Dumplings
Jamaican Fried Dumplings Recipe – Golden and crispy on the outside, perfectly soft and fluffy 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.
These dumplings have to be one of my favorite go-to dishes! They make a quick breakfast or snack option or a fun, not-your-run-of-the-mill appetizer or side dish. I love to serve them with spicy codfish and creamy mango coleslaw (as is traditional in Jamaica); the result is a festival of flavors for your taste buds!
And it’s a dish you can get the whole family involved in! My son loves to help me mix the dough to just the right consistency and then carefully form the dumplings for frying. It’s a quick and straightforward process that’s fun for the whole family!
Content…What Are Jamaican Fried Dumplings? |
What Are Jamaican Fried Dumplings?
I describe them as fried, golden balls of pure deliciousness! In other words, they are a dough mixture divided and shaped into 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.
How to Make Jamaica Fried Dumplings and Mango Coleslaw
Mango Coleslaw
- Prepare the Salad – Combine the onions, cabbage (purple and green), sliced mango, carrots, and red bell pepper in a large mixing bowl. (Photo 1)
- 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)
- Serve – Pour the dressing over the cabbage mixture and toss gently to mix. Chill the salad and serve when ready. (Photos 3-4)
The Dumplings
- Dry Ingredients – Mix the flour, cornmeal, baking powder, salt, sugar, salt, and nutmeg (optional) in a large bowl.
- Wet Ingredients – First, mix in the butter. Then make a well in the flour mixture and add the milk.
- Make Dough – Mix ingredients and knead the dough for 30 seconds to a minute to form a soft dough. (Photo 5)
- Divide into 12-14 equal pieces of dough. Set aside for about 10 minutes. (Photos 6-8)
- For Dumplings – Shape the balls of dough into biscuits and lightly flatten them. Divide the circles in half and then cut a slit into the dough.
- For Festivals -Shape dough by rolling a small piece in your hands into a log. Repeat until the dough is used up.
- Prep Oil – Pour vegetable oil into a large saucepan until at least 3 inches deep. Heat on medium until the oil is 350℉/177℃. (Photos 9-12)
- Fry until golden brown, 7 minutes or more, depending on the size. Remove with a slotted spoon, drain on a paper napkin, and let them cool slightly.
Tips and 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.
- Test fry one before frying an entire batch of dumplings. That will help you determine if your oil is at the correct temperature.
Make-Ahead and Leftovers
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 best way to serve these dumplings is fresh from the frying pan! However, you can make the dough ahead of time. Bring it to room temperature and fry them when ready to eat. Leftovers store well for 5 days in the fridge in an airtight container with a paper towel at the bottom to absorb the extra moisture.
Menu Ideas for Jamaican Fried Dumplings
One of my favorite dishes to serve with dumplings is Jamaican ackee and saltfish. The mild ackee perfectly balances the salty fish and fried dumplings. And, of course, the mango coleslaw goes well with almost anything.
I also love serving them with Jamaican escovitch fish with a side of callaloo. My mouth is watering already!
More Authentic Jamaican Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in June 2015 and has been updated with additional tips, new photos, and a video.
Jamaican Fried Dumplings
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.
Tips & 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.
Can I make the dough the night before?
Yes, you can.
Can I use corn starch instead of cornmeal??? I only have corn starch
Sorry, Caren. Cornmeal is what works for this recipe.
I went ahead and made it with corn starch instead of cornmeal (because I didn’t have it) and surprisingly it cane out great!! It was much lighter, less dense than a REAL Jamaican Festival but it taste exactly the same. So yummy!! I think, next time I’ll use cornmeal but add some cornstarch to get the lightness I got originally. I’ll let you know how it goes!
Aweseome! Thank you for the feedback, Caren!
I made the dumplings for breakfast this morning. Perfection!! I served it with ackee and salt fish. Thanks for sharing your recipes.
Hi Marcia.
That sounds like a delicious breakfast! I’m thrilled to hear that the recipe turned out perfectly for you. If you’re looking for more ideas or variations to try in the future, feel free to ask. Enjoy your culinary adventures!
Dear Imma. Your dumplings look absolutely delicious, however, if you offered a Jamaican fried dumplings s/he would not expect it to taste like a festival. Festivals include cornmeal and sugar whereas most Jamaicans will not add sugar to their fried dumplings or spices. Both however, are delicious!
Thanks for provding this informatin. Stay tuned for more amazing video 🙂
I love this recipe so much and dumplings and festivals
Yeah, it is, Thank you for sharing your experience. Much Love!!!
My Jamaican sis tried to make these when she was first married. We could bounce those things off the wall they were so hard. Her cooking now is FAB, but we never forgot those bullets she made. 🙂
hahahahah yeah, when you start cooking for the first time these sorts of things happened. Great, she learned a lot, and thank you for your feedback.
Please note that festival and Jamaican fried dumplings are very different. There is no such thing as Caribbean fried dumplings, only Jamaica has something call fried dumplings.
Most of the Caribbean has something call fried dumplings, not just Jamaica. Unless you are referring to festival, which seems to be mostly a Jamaican thing.
Yes, Jamaican festivals are a type of Caribbean dumpling. Festivals are a little sweeter and heavier on the cornmeal. While the traditional Caribbean dumpling isn’t usually sweet and has less cornmeal if any.
Ok love But nice, I love this
Great, Thank you for the feedback.
I am looking forward to trying these as a side to some Jerk Chicken wings or some peppered Shrimp. But I may try cooking in Airfryer any suggestions.
Hi, Nath. I haven’t tried this with an air fryer. But you might want to check out Air Fryer Hush Puppies.
Thanks for the recipe. If I just want to make savoury dumplings do I just omit the sugar?
Hello Debs! Jamaican festival is a savoury-sweet food and it is usually paired with fish or as a side dish. I would suggest to use half of the amount of sugar in the recipe if you want it less sweet and more on the savory side. Though it’s still up to you if you want to omit the sugar if it satisfy your tastebuds. Let me know how it goes. Enjoy!
Amazing dumplings! Crisp outside and super soft inside! Was a hit made alongside ackee & saltfish!
Woohoo! Thank you for making this recipe, Sabrina. I’m happy it was a hit! 🙂
Your site is the best ever .
I loved this recipe
Thank you, Gugu! 🙂
I put coconut milk in them and they came out ace
Thanks for sharing!!
Excellent! One bite Made me feel like I was at an island!!!!
Fantastic! I know exactly what you mean :). Glad you loved it, Helena!
Oooh lala I’m making this awesome festival like it’s a festival in the kitchen.
Awesome recipe!
Thanks
Hi I am making these tomorrow, how long can they be stored for
Thanks
it’s best eaten the day you make it or freeze for later use.
thanks for the tip, can i freeze these uncooked or do they need cooking before freezing?
Hi Paul! Yes, you can freeze them uncooked for later use as this is best consumed after cooking 🙂
These came out great! I have used and shared so many of your recipes. Your website is my go to cooking site now.
Yay! Thank you, KRahim! I’m happy this came out great 🙂
These are a 5. Love, love. I added a little more sugar so they tasted like wonderful donuts. Thank you for your recipes. Love them. Will be making many more times and telling people about your site.
Aww, thanks Barbara. You are so kind. Be safe !
Hi! I’m looking forward to trying this recipe. In trying to keep things healthy (minimum of oil for cooking and less fried foods), I had a crazy idea – I’m thinking of using this recipe and baking instead of frying. Any thoughts? Have you ever tried this?
Hello! I have never tried baking these but I do not see why it shouldn’t work. Do let me know how it works out for you!
I was thinking about baking them also. How did yours turn out?
I am interested to find out if the recipe can be baked as well-please share any results. Thanks so much!!
Hi ‘Tae! I haven’t tried baking this but you can preheat oven to 350℉. Then put the Jamaican Festival dough on a parchment paper-lined baking sheet. Bake for 10-15 minutes or until golden brown in color. I hope this helps and work out! 🙂 Enjoy!
I am 21 years old, my Grandma can’t move like she used to so she can’t pass down important family recipes – like festival. I used this EXACT recipe to make festival for the very first time and everyone LOVED this. The only thing I did was sprinkle a teeny bit of salt on them after they were fried to give them more flavor.
Hi I am going to try the festival recipe this week can you tell me if I should use fine or coarse cornmeal pls
Hi, use fine cornmeal.
oh how rude of me, did not see your post and found out the hard way haha, thank you