Jamaican Fried Dumplings

Content… What Are Jamaican Fried Dumplings? How to Make It Tips and Notes Make-Ahead and Leftovers What to Serve More Authentic Jamaican Recipes to Try Watch How to Make It

What Are Jamaican Fried Dumplings?

I describe them as fried, golden balls of pure deliciousness! In other words, they are a dough mixture divided and shaped into balls, rods, or discs (your choice!) and fried in oil.

The dumplings originated in Jamaica, where workers would pack similar dumplings to take on long journeys. These journey cakes, or Johnny Cakes, evolved into present-day dumplings.

How to Make Jamaica Fried Dumplings and Mango Coleslaw

Mango Coleslaw

1. Prepare the Salad – Combine the onions, cabbage (purple and green), sliced mango, carrots, and red bell pepper in a large mixing bowl. (Photo 1)
2. Make the Dressing – In another bowl, mix the Greek yogurt, mayonnaise, mustard, lemon juice, and honey; mix to blend all the flavors. Season with salt and pepper to taste. (Photo 2)
3. Serve – Pour the dressing over the cabbage mixture and toss gently to mix. Chill the salad and serve when ready. (Photos 3-4)

The Dumplings

1. Dry Ingredients – Mix the flour, cornmeal, baking powder, salt, sugar, salt, and nutmeg (optional) in a large bowl.
2. Wet Ingredients – First, mix in the butter. Then make a well in the flour mixture and add the milk.
3. Make Dough – Mix ingredients and knead the dough for 30 seconds to a minute to form a soft dough. (Photo 5)
4. Divide into 12-14 equal pieces of dough. Set aside for about 10 minutes. (Photos 6-8)
5. For Dumplings – Shape the balls of dough into biscuits and lightly flatten them. Divide the circles in half and then cut a slit into the dough.
6. For Festivals -Shape dough by rolling a small piece in your hands into a log. Repeat until the dough is used up.
7. Prep Oil – Pour vegetable oil into a large saucepan until at least 3 inches deep. Heat on medium until the oil is 350℉/177℃. (Photos 9-12)
8. Fry until golden brown, 7 minutes or more, depending on the size. Remove with a slotted spoon, drain on a paper napkin, and let them cool slightly.

Tips and Notes

1. Don’t overwork the dough when kneading it. Stop kneading as soon as the ingredients are well combined. The dough should still be soft when you finish.
2. Ensure the oil is hot enough before frying the dumplings. You can use a deep-fry thermometer or test it by dipping the handle of a wooden spoon in the oil. If it is hot, bubbles will form steadily around the handle.
3. Frying your dumplings in small batches will help them cook evenly because it will keep the oil from cooling down too much. They should fit easily in the pan with room to flip.
4. Test fry one before frying an entire batch of dumplings. That will help you determine if your oil is at the correct temperature.

Make-Ahead and Leftovers

I like to make the mango coleslaw earlier in the day, so I just have to take it out of the fridge when we’re ready to eat. I’ll often dress the salad at the last minute so the vegetables stay crispy.

The best way to serve these dumplings is fresh from the frying pan! However, you can make the dough ahead of time. Bring it to room temperature and fry them when ready to eat. Leftovers store well for 5 days in the fridge in an airtight container with a paper towel at the bottom to absorb the extra moisture.

Menu Ideas for Jamaican Fried Dumplings

One of my favorite dishes to serve with dumplings is Jamaican ackee and saltfish. The mild ackee perfectly balances the salty fish and fried dumplings. And, of course, the mango coleslaw goes well with almost anything.

I also love serving them with Jamaican escovitch fish with a side of callaloo. My mouth is watering already!

More Authentic Jamaican Recipes to Try

1. Jamaican Saltfish Fritters
2. Caribbean Banana Fritters
3. Rice and Peas
4. Cornmeal Porridge
5. Corn Fritters

By Imma

Watch How to Make It

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This blog post was originally published in June 2015 and has been updated with additional tips, new photos, and a video.