This fried breadfruit dumplings recipe started off as so many of my recipes do. An experiment with leftover ingredients. There I was hungry for fried dumplings, with a few slices of leftover boiled breadfruit on hand. Not wanting to add to the growing collection of leftovers in the fridge, that and I really can’t eat enough breadfruit. I decided to mash the breadfruit then mix it with some flour. Because I wasn’t sure how dense the dumplings would be so I added the standard 1:1 ratio of baking powder and a little salt.
Because the breadfruit had absorbed water while it was cooking there was no need to add any more liquid. I wanted to get a taste for the intensity of the breadfruit flavor so I omitted the other ingredients that I might typically add to a batch of fried dumplings.
The dough was very soft and I quickly realized that I would need to add a ton of flour before it would become as firm as a typical dumpling dough. So, I settled for a workable dough. Dry enough to not stick to my hands but so soft and silky that I wondered if it would hold up to shaping and frying.
Keep a close eye on your dumplings while frying and reduce the heat if necessary to avoid burning. Because these breadfruit dumplings tend to burn more quickly than other dumplings; if you have a cast iron pan this is a great time to break it out. Cast iron pans hold heat better and require less oil.
The result of my experiment were delicious dumplings so light and fluffy it melted almost as soon as it hit my tongue. Serve breadfruit or other fried dumplings in place of bread or biscuits with your favorite entrée.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1½ C. self-rising flour
- 1 C.
- ½ tsp Salt
- 1 C. vegetable oil, for frying
use a fork to mash the breadfruit into the flour. When most of the breadfruit is mashed and only a few small chunks remain add the salt and knead into a dough. Break dough into 12 - 15 small pieces. Using the palms of your hands, roll each dumpling into a small ball. Heat oil in a skillet over medium heat for 1 minute. Add dumplings to oil and fry until golden. Turn and repeat until golden brown on all sides. about 4 minutes each. Remove from oil and place hot dumplings on paper towel. Serve warm.
Due to the high water content of the breadfruit, the dough will remain soft and silky unlike other dumpling dough. Do not knead for more than 2 or 3 minutes