Jamaican festival dumpling is a type of street food eaten most with escovitch fish or Jamaican jerk chicken.
You will love the sweet taste festival dumpling once you try it.
Festival dumpling is made from cornmeal, plain flour and sugar. The type of cornmeal and the amount used is important.
If you use too much or very corse cornmeal the festival will turnout tough and hard to eat.
Fine grain cornmeal is ideal if you want to get the texture right.
In addition to using fine grain cornmeal, I also use milk instead of water to mix the dumpling dough.
I learnt this a few months back when at a house party.
They were serving the sweetest festival dumpling so you know it was a Jamaican party.
It was the softest most and most fluffiest festivals I ever eaten. I was stuffing my face!
I had to find out how the person who made those festivals got them to be so delicious, so I went in search of the cook.
She was kind enough to share with me that she used milk to mix the dough instead of water.
My technique was to make the dough mix soft and sticky to get the festival soft but using milk took my festival dumplings to the next level.
I use sweeten milk in my recipe because the festival dumpling should have a sweet taste.
Make Jamaican Festival Dumpling From Scratch
Step 1. Combine plain flour, fine grain cornmeal, sugar, salt and baking powder in a mixing bowl.
Step 2. Little by little add milk and vanilla and knee to form a firm dough.
Step 3. Divide the dumpling dough into small pieces and roll them once at a time in the palm of your hand to get an oval shape dumpling.
Step 4. In a deep frying pan, heat about three cups of cooking oil on medium heat.
Step 5. Add the festivals to the oil and cook until all sides are golden brown.
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Sweet Jamaican Festival Dumpling
- 2 Cups Flour
- ½ Cup Fine cornmeal
- ½ tsp Salt
- 4 tbsp Brown sugar
- ½ tsp Baking powder
- ½ tsp Vanilla
- Milk or water **
- 3 Cups Cooking oil
- Add the flour, cornmeal, baking powder, salt, and sugar in a mining bowl and combine the dry ingredients.
- When they are all evenly combined add the vanilla and start adding the milk/water little by little and knead until if form a firm dough.
- Add the oil to a deep frying pan and heat on medium.
- When the oil is hot, divide the dough into 8 portions and roll in the palm of you hands to get the oval shape.
- Place the dough one at a time to the oil. Reduce heat to prevent the dumpling burning. Turn dumplings until all sides are golden brown.