Crispy Jamaican Festival Dumplings
Experience the delightful taste of Jamaican Festival Dumplings, a beloved side dish often enjoyed with spicy meals. These slightly sweet, crispy dumplings provide the perfect balance, cooling down the heat while pleasing the palate. Traditionally served alongside jerk meats and curries, they have become a favorite breakfast option too, thanks to their subtle sweetness. This recipe, inspired by Jamaican heritage, is easy to make and pairs beautifully with a variety of dishes. Whether you’re enjoying them hot for breakfast or as a savory side, these dumplings are sure to impress.
4
Servings
210
Calories
8
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
cornmeal
3 tablespoons (none)
salt
1/2 teaspoon (none)
brown sugar
3 tablespoons (none)
vanilla extract
1/2 teaspoon (none)
baking powder
3/4 teaspoon (none)
water
2/3 cup (none)
vegetable oil
for frying (none)
Instructions
1
In a mixing bowl, sift together the all-purpose flour, cornmeal, baking powder, and salt to ensure even distribution.
2
Add the brown sugar to the dry mixture, and stir until well combined.
3
In a separate bowl, mix the water with the vanilla extract, then gradually add this liquid mixture to the dry ingredients.
4
Mix until a soft dough forms. Avoid overmixing to keep the dumplings tender.
5
Lightly knead the dough on a floured surface, then cover it with a cloth and let it rest for about 30 minutes.
6
Once rested, divide the dough into eight equal portions. Dust your hands with flour to prevent sticking.
7
Shape each portion into a roll approximately 6 inches long and 1 1/2 inches wide, maintaining a thickness of about 1/8 inch. Feel free to make them shorter if desired.
8
Heat vegetable oil in a deep frying pan over medium heat. Ensure the oil is hot enough before frying. You can test this by dropping a small piece of dough into the oil; it should sizzle immediately.
9
Fry the formed dumplings in batches, turning them occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes.
10
Remove the dumplings from the oil and drain on paper towels to absorb excess oil. Serve hot.
Nutrition Information
12.5g
Fat
25.5g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Jamaican Festival Dumplings?
Jamaican Festival Dumplings are a slightly sweet, crispy side dish traditionally served with spicy meals like jerk meats and curries.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 210 calories.
Are these dumplings suitable for breakfast?
Yes, their subtle sweetness makes them a favorite breakfast option in Jamaican heritage.
What type of flour is used in this recipe?
The recipe requires 1 1/2 cups of sifted all-purpose flour.
Is cornmeal a necessary ingredient?
Yes, 3 tablespoons of cornmeal are included in the dry mixture.
What kind of sugar is used for sweetness?
3 tablespoons of brown sugar are used to provide the signature sweetness.
How much baking powder is needed?
The recipe uses 3/4 teaspoon of baking powder.
Does this recipe include vanilla?
Yes, 1/2 teaspoon of vanilla extract is mixed with the water before being added to the dough.
How much water is required for the dough?
You will need 2/3 cup of water.
Why do I need to sift the dry ingredients?
Sifting the flour, cornmeal, baking powder, and salt ensures an even distribution of ingredients.
How should I mix the liquid ingredients?
Mix the water with the vanilla extract in a separate bowl before adding it to the dry ingredients.
What is the secret to keeping the dumplings tender?
Avoid overmixing the dough once you combine the wet and dry ingredients.
How long should the dough rest?
The dough should rest covered with a cloth for about 30 minutes.
How many portions should the dough be divided into?
The dough should be divided into eight equal portions.
How do I prevent the dough from sticking to my hands?
Dust your hands with flour before shaping the portions.
What are the dimensions for each dumpling?
Each portion should be shaped into a roll approximately 6 inches long and 1 1/2 inches wide.
How thick should the dumplings be rolled?
The dough should maintain a thickness of about 1/8 inch.
Can I make the dumplings smaller?
Yes, you can make them shorter than 6 inches if desired.
What oil is recommended for frying?
Vegetable oil is used for frying these dumplings.
How do I test if the oil is hot enough?
Drop a small piece of dough into the oil; if it sizzles immediately, the oil is ready.
What heat level should I use for frying?
Use medium heat to ensure the dumplings cook evenly without burning.
How long does it take to fry the dumplings?
Fry them for about 3-4 minutes, turning occasionally until golden brown.
How do I remove excess oil from the finished dumplings?
Drain them on paper towels immediately after removing them from the oil.
What is the fat content per serving?
There are 12.5g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 25.5g of carbohydrates.
What is the protein content of these dumplings?
There are 2.5g of protein per serving.
What category does this recipe fall under?
This recipe is categorized under Breads.
Is salt included in the dough?
Yes, the recipe calls for 1/2 teaspoon of salt.
Should the dumplings be served hot or cold?
The dumplings are best served hot.