If Ackee & Saltfish is Jamaica’s national dish then fried dumplings ought to be our national side dish. Fried dumplings and festivals (a sweet fried cornmeal dumpling) are commonly served alongside so many entrees it might be easier to list the ones that it doesn’t accompany. These little fried biscuits are quick, super easy to make and very addictive so, eat cautiously.
Fried dumplings in various flavors and forms are popular throughout the Caribbean. There’s fried bake, pholourie and several others. Dumplings are served in private homes, at street side stalls, and in casual dining restaurants all over the islands. Where ever Jamaican cuisine is served, you will find dumpling served as a quick snack or a side item with meats and gravies or as a quick bread/ biscuit.
crisp, golden brown on the outside and a soft tender bite on the inside. Fried dumplings are a perfect accompaniment for almost any entrée.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 ½ C. self-rising flour
- 2TB Sugar
- ½ tsp Salt
- ¼ C. milk + ¼ C. water, combined
- 1 ½ C. vegetable oil
Combine dry ingredients in a large bowl. Slowly add liquid while mixing with a spoon. When all the liquid is absorbed put aside spoon and knead dough. Dough should be soft but dry and not stick to your hands. If dough is sticky, add flour 1tablespoon at a time until dough is soft and dry. If flour is not fully absorbed add water 1 teaspoon at a time and mix. Break dough into 3 pieces and roll into long strips on a cutting board.
Heat oil in a skillet, for about 2 minutes, over medium heat. Cut strips into small pieces. Use your hands to roll each piece into small circles. Drop pieces in hot oil and let dumplings fry until they are golden in color, about 5 minutes. Use slotted spoon or fork to remove dumplings from oil. Drain