Jamaican Fried Dumplings

Method7 steps · about 22 min

1. 1

   Step 1: Stir all the flour, baking powder (2 tsp) and salt (1 tsp) together in a bowl. Gradually add milk from the measured three-quarter cup until the mixture holds together as dough, stopping if it is already moist enough. Add a little extra milk only if it stays dry.

   Uses 2 cups all-purpose flour · 2 tsp baking powder · 1 tsp salt · Milk from the measured ¾ cup, added gradually only as needed · A little extra milk only if the dough stays dry

2. 2

   Step 2: Gather the dough into a ball and knead lightly just until it holds together, about twenty to thirty seconds. Avoid overworking it, which makes the cooked dumplings dense.

   Uses All the combined dumpling dough

3. 3

   Step 3: Divide the dough into about ten pieces and shape them into similar-sized balls. Keep the formed dumplings ready beside the frying pan.

   Uses All the finished dough

4. 4

   Step 4: Heat about one-and-a-half cups of canola oil in a 25 cm / 10-inch skillet over medium heat to 175°C / 350°F. Check the temperature with a thermometer before adding the dumplings.

   Uses About 1½ cups canola oil for the 25 cm / 10-inch skillet

5. 5

   Step 5: Carefully lower a batch of the actual formed balls into the hot oil, leaving space between them. Fry for about two to three minutes on each side until both sides are golden and the centre is cooked through with no raw dough, about four to six minutes per batch. Turn down the heat and cook longer if the outside browns before the centre cooks. Let the oil recover between batches.

   Fry one dumpling batch, 2–3 min each side · 6 minUses The formed dough balls, fried in batches as needed · The actual heated skillet oil

6. 6

   Step 6: Lift each cooked batch out with a slotted utensil and drain on paper towels or a cooling rack.

   Uses All cooked dumplings lifted from the oil

7. 7

   Step 7: Serve the approximately ten warm dumplings divided into four side portions.

   Uses All drained cooked dumplings