Jamaican fried dumplings are the perfect side dish for breakfast, lunch, or dinner. This classic recipe is crispy on the outside and soft, fluffy, and slightly chewy on the inside.
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Full Recipe Ingredients/Instructions are available in the
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One of my favorite things to munch on during breakfast was a nice and warm Jamaican fried dumpling. We ate it along with our ackee and saltfish or cornmeal porridge. I like to make it for my kids from time to time, and they love it.
These dumplings are fried in oil, something I don’t do that often. But hey, nostalgia takes control, and I fry these up when I want some comfort food.
If you like fried dough, you'll love this Jamaican festival recipe.
Ingredients Needed
- All-purpose flour: The foundation of the dough, providing structure and substance to the dumplings.
- Baking powder and salt: Baking powder creates a light and airy texture, while salt enhances the flavor.
- Milk or water: Binds the ingredients together, creating a cohesive dough that can be shaped and fried. I prefer to use milk for a fluffier inside the dumpling, but water also works fine.
- Oil: For frying, use a high heat oil. I usually use Canola oil.
How to make Jamaican Fried Dumplings
First, gather your ingredients. My recipe calls for only four ingredients, all-purpose flour, baking powder, salt, and milk.
Combine the flour, baking powder, and salt in a bowl and mix well. Pour in the milk and stir until combine. Then roll the mixture into a ball and lightly knead until it comes together.
Then break off about 10 pieces of dough and form them into balls. I get about 10 balls. Set them aside.
In a 10-inch skillet, heat enough oil over medium heat to fry the dumplings until the oil is about 350 degrees Fahrenheit. I test the temperature of the oil with a quick-read thermometer to ensure it isn't too cool or too hot.
Oil that is too cool will soak up way too much oil and oil that is too hot will just crisp your dumplings a little too much.
When the dumplings are brown on one side, flip them and allow them to continue to cook until they are browned on both sides, about 2-3 minutes per side.
Once done, remove the dumplings from the oil and place them on paper towels or a cooling rack to drain off any excess oil.
Serve dumplings while hot with your favorite dishes.
Tanya's Top Tip
You can use a thermometer to test the temperature of your oil before adding the dough to the oil. You want your oil to be around 350 degrees Fahrenheit. If your oil is too hot, it will cause your dumplings to get too brown before the insides cook. If the oil is too low, the dumplings will be greasy.
FAQ on Fried Dumplings
I like to serve this with ackee and saltfish or callaloo and saltfish. My kids just love to eat them by themselves. Or serve them alongside Jamaican green banana porridge.
Technically, yes! But I prefer these fried in oil much more. A similar air fryer recipe would be my air fryer biscuit recipe.
These are best eaten the day you make them. You can keep them for up to 1-2 days.
Fried dumplings should be a little crispy on the outside, and fluffy on the inside.
Notes
- The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough.
- Test frying one dumpling before adding the remaining. That will help determine if your oil is the perfect temperature for frying. Or, use a thermometer to ensure your oil is at 350 degrees Fahrenheit before frying.
Other Jamaican recipes
- Cornmeal Porridge
- Jamaican Banana Fritters
- Jamaican Oxtail
- Brown Stew Chicken
- Curry Chicken
- Jamaican Curry Goat
Jamaican Fried Dumplings
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup milk
- oil for frying about 1-½ cup
Instructions
- Add flour, baking powder, and salt in a large bowl and stir to combine. Pour in the milk and stir until combined. Then roll the mixture into a ball and lightly knead until it comes together.
- Break off about 10 pieces of dough and form them into balls. Set them aside.
- In a 10-inch skillet, heat enough oil over medium heat to fry the dumplings, until the oil is about 350 degrees.
- Once the dumplings are browned on one side, flip them and cook until both sides are browned, about 2-3 minutes each.
- Once done, remove the dumplings from the oil and place them on paper towels or a cooling rack to drain off any excess oil.
- Serve and enjoy.
Notes
- The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough.
- Test frying one dumpling before adding the remaining. That will help determine if your oil is the perfect temperature for frying.
- If you prefer flatter dumplings, flatten them after rolling them into a ball before frying. You may use less oil if doing this method.
Nutrition
This post was originally published on July 18, 2021. It has been updated with new photos and information.
geneva mckenzie says
do u have to use sugar if u don't have any
Tanya says
Hi Geneva, there is no sugar in the recipe. If you are referring to the festival recipe, I would recommend using the sugar. Festival is meant to be a little sweeter, without the sugar, it wouldn’t be the same.
Alison Bowser says
Milk was definitely a game changer for me! Great recipe!
Tanya says
Thanks so much, Allison! So happy you liked the recipe.
Paula says
I tried it this morning because I wanted to have the correct measurement for flour vs baking powder. I would have used maybe 1/2 teaspoon baking powder less and 1/2 teaspoon salt. It was a but salty for me and the baking powder was too much. Overall I appreciate the 5 ingredients
Tanya says
Thanks so much Paula
Jane H says
I don’t remember fried dumplings having milk in them…
Tanya says
Hi Jane, you can use water or milk. You just need liquid, but milk makes them more tender.