Jamaican Festival (Sweet Dumpling)

Method6 steps

1. 1

   Step 1: Pour enough high-heat cooking oil into a suitable deep heavy-bottomed pot for a depth of at least 7.5 cm / 3 inches, leaving generous room above for bubbling, or use a deep fryer according to its instructions. Heat over medium heat to 175°C / 350°F, checking with a thermometer.

   Uses High-heat cooking oil for deep frying, enough for at least 7.5 cm / 3-inch depth

2. 2

   Step 2: Stir all the flour, fine cornmeal (½ cup), granulated sugar (6 tbsp), baking powder (2 tsp) and salt (½ tsp) together in a large bowl until evenly mixed.

   Uses 1½ cups all-purpose flour · ½ cup fine cornmeal · 6 tbsp granulated sugar · 2 tsp baking powder · ½ tsp salt

3. 3

   Step 3: Add all the vanilla extract (1 tsp) and gradually stir milk from the measured three-quarter cup into the dry mixture. Stop when it forms a soft dough that holds together, adding a little extra milk only if it stays dry. Use your hands to bring it lightly into a ball without overworking it.

   Uses All the dry festival mixture · 1 tsp vanilla extract · Milk from the measured ¾ cup, added gradually only as needed · A little extra milk only if the dough needs more liquid

4. 4

   Step 4: Divide the dough into about twelve pieces and roll each into a long oval dumpling, keeping their thickness similar for even frying.

   Uses All the mixed festival dough

5. 5

   Step 5: When the oil is at 175°C / 350°F, lower a batch of the shaped dumplings carefully into it without crowding. Turn them so all sides become golden, about four to six minutes per batch, until the centres are cooked through with no raw flour dough. Let the oil recover to the frying temperature between batches.

   Fry one festival batch until cooked through · 6 minUses All shaped dumplings, fried in batches as needed · The actual hot frying oil

6. 6

   Step 6: Lift the cooked dumplings out of the oil and drain on a rack or paper towels. Serve the approximately twelve dumplings warm as a sweet side or snack.

   Uses All cooked festival dumplings, lifted from the frying oil