So you love Jamaican fried dumplings and want to learn how to make them? You’re in the right place because you’ll make the perfect dumplings today. You will be surprised how simple and easy fried dumpling is to make. Just three ingredients, or add butter and make it four.
The origin of Jamaican fried dumplings
Fried dumplings originated in Jamaica, but the person(s) and the exact time this recipe was created are unknown. Many popular Jamaican cuisines are rooted in the country’s diverse history, with influences from West Africa, India and Asia. The fried dumpling seems to be a reminiscence of West African and Asia cooking that has evolved into the dish it is today.
In Jamaican, fried dumplings are eaten at breakfast or as part of lunch. It’s usually served with callaloo, ackee and saltfish, steamed cabbage or scrambled eggs if you want a quick breakfast.
Jamaican fried dumplings ingredients
Jamaican fried dumplings are made of three simple ingredients, or four if you wish to add butter:
- Flour: The recipe below uses plain (all-purpose) flour. When making dumplings, you don’t need to sieve the flour.
- Baking powder: When using plain flour, you must use baking powder to help make the dumplings soft. The dumplings won’t swell without the baking powder, and they will turn out hard.
- Salt: The salt adds a slightly savoury flavour to the dumplings you know and love.
Butter and sugar are other ingredients that are often used. Butter also helps to soften the dumpling texture. Sugar adds a hint of sweetness to the dumpling, but the amount of sugar you use isn’t has much as you would in the Jamaican festival dumplings. If you want to add butter, see the notes in the recipe card below.
You can do without the baking powder when you use self-raising flour for the Jamaican fried dumplings recipe. If you need help gauging the amount of baking powder to the amount of flour you’re using, then it is better to use self-raising flour.
How To Make Jamaican Fried Dumplings
- The dough: Add all the dry ingredients to a mixing bowl and combine. Then you gradually add water and knead into a soft dough. Gradually adding the water will prevent you from adding too much to the mixture. You want a soft dough but not a wet dough.
- The oil: It’s best to add the oil to a deep pot. Use enough oil to cover or almost over the dumplings when frying. Make sure the oil is hot before adding the dumplings.
- The dumplings: Keep the heat low to medium because you don’t want the dumplings to brown before the inside cooks. The perfect dumpling is crispy on the outside and soft on the inside.
The three main ingredients for fired dumplings are flour, baking powder and salt. You will often see sugar and butter added to the recipe and, more recently, plant-based milk. All three ingredients add something different to the flavour and texture.
Fried dumplings’ shapes vary too. You can make the fried dumplings round, long, flat, twirly and whatever shape you like.
What to eat with Jamaica fried dumplings
The great thing about fried dumplings is that they go with almost anything at any time of the day. The most popular dishes to serve fried dumpling with are callaloo, ackee or cabbage. I love fried dumpling with scrambled egg or eating it alone.
Jamaican fried dumplings recipe
- 358 g (2.86 cups) Plain flour
- 1 tsp Baking powder
- ¾ tsp Salt I use pink himalayan salt
- 170 ml (0.72 cups) Water
- 473 ml (2 cups) Oil
- Combine the flour, salt and baking powder in a mixing bowl.
- Gradually add water to the dry ingredients, and knead until you make a soft dough.
- Divide the dough into equal small pieces, about 7 to 8 pieces. Divide the dough into equal small pieces, about 7 to 8 pieces. Roll each piece between the palms of your hands in a circular motion to form a round ball.
- In a frying pan, pour the cooking oil and put it to heat on a medium fire.
- Place the round dough into the heated oil. Turn the heat down to medium-low and let to dough fry on all sides.
- Fry until the dumplings are golden brown on all sides and the flour inside is fully cooked.
- You may need more or less water than I use in the above recipe. Slowly stir the water into the flour until you make a soft dough. The dough should not be sticky.
- Butter gives the dumplings a softer texture. This recipe takes 30g of room-temperature butter if you wish to use it.
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