Jamaican Fried Dumplings

Golden and crispy on the outside, perfectly soft and fluffy on the inside! These dumplings and festivals are incredibly addictive! They're quick and easy, using just a few pantry staples, and can be enjoyed either savory or sweet.

Makes 12-14 dumplings

Course Side, Snack

Cuisine Jamaican

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 600kcal

Author Imma

Ingredients

Fried Dumplings

3 cups (360g) all-purpose flour
2 teaspoons (12g) baking powder
½-¾ teaspoon (2.5-4g) salt
1½ tablespoons (20g) sugar (optional)
2-3 tablespoons (30-45g) butter, softened
1 cup (240ml) coconut milk (or water; adjust amount to achieve soft dough)
oil for deep-frying

Jamaican Festivals

2¼ cups (270g) all-purpose flour
¾ cup (120g) cornmeal
2 teaspoons (12g) baking powder
½-¾ teaspoon (2.5-4g) salt
2-3 tablespoons (25-40g) sugar
2-3 tablespoons (28-42g) butter, softened
1 cup (240ml) milk or water, adjusting the amount to achieve a soft dough
1 teaspoon (5g) nutmeg (optional)
oil for deep-frying

Instructions

Mix the dry ingredients in a large bowl. Fried dumplings: flour, baking powder, salt, and optional sugar. Festivals: flour, cornmeal, baking powder, salt, sugar, and nutmeg.
Stir in the softened butter, then make a well in the dry ingredients and add the milk.
Mix ingredients together and knead the dough for about 30 seconds to 1 minute to form a soft dough.
Divide the dough into 12-14 equal pieces. Set aside and let them rest for around 10 minutes.
If making dumplings, shape them into balls, and if making festivals, roll the balls with your hands into a log (as you would a sausage) with pointy ends, cut a slit lengthwise, and repeat the process until finished.
In a large saucepan, heat at least 3 inches of vegetable oil on medium heat until it reaches 350℉ (180℃).
Fry the dumplings (or festivals) until golden brown, about 7 minutes or more, depending on size. Remove them with a slotted spoon and drain on a paper towel. Let them cool, and enjoy.

Notes

Mango slaw: Mix 1 cup thinly sliced purple cabbage, 4 cups thinly sliced green cabbage, 2 cups thinly sliced mango, ½ medium (thinly sliced) onion, ½ red bell pepper (thinly sliced), and 2 cups grated carrots in a large bowl. Make the dressing with ½ tablespoon mustard, ¼ tablespoon honey, ½ cup Greek yogurt, ½ cup mayonnaise, 1 teaspoon salt, ½ teaspoon ground black pepper, juice of 1 lemon, and ½-1 teaspoon sriracha. Stir well, pour it over the slaw, toss, and enjoy.

Avoid overworking the dough. Stop kneading as soon as the ingredients are well combined and the dough is soft and smooth.
Letting the dumplings rest for 10 minutes before frying allows the gluten to relax and the flour to hydrate.
If you don't have a thermometer to make sure the oil is hot enough, you can dip the handle of a wooden spoon in the oil. If it's hot enough, bubbles will form steadily around the handle.
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