Jamaican Fried Dumplings – Golden and crispy on the outside, perfectly soft and fluffy on the inside! These dumplings are incredibly addictive and almost impossible to put down! They’re quick to throw together with just a few pantry staples and can be enjoyed either savory or sweet.
These dumplings have to be one of my favorite go-to dishes! They make for a quick breakfast or snack option or a fun, not-your-run-of-the-mill appetizer or side dish. I love to serve them with spicy codfish and creamy mango coleslaw (as is traditional in Jamaica); the result is a festival of flavors for your taste buds!
And it’s a dish you can get the whole family involved in! My son loves to help me mix the dough to just the right consistency and then carefully form the dumplings for frying. It’s a quick and straightforward process that’s fun for the whole family!
What are Jamaican Fried Dumplings?
I would describe them as fried, golden balls of pure deliciousness! In other words, they are a dough mixture that is divided and formed into the shape of 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.
Recipe Ingredients
- Flour and Cornmeal – The recipe contains my preferred ratio of flour to cornmeal. But you can play around with the ratio to suit your preferences. Keep in mind that more cornmeal produces a denser dough. You can make gluten-free dumplings by using your favorite gluten-free flour blend.
- Baking Powder – Leavening agents make a fluffier dumpling for a more melt-in-your-mouth texture.
- Butter – I love using real butter when I cook for a richer flavor! But margarine or vegetable-based butter are good options, as well.
- Milk – Milk and water work equally well in this recipe. Milk will make the dough a bit softer and give more flavor to the dough. Or you can use equal parts of milk and water.
- Coleslaw – This coleslaw is a symphony of tastes and colors! It has purple and green cabbage, mango, onion, red bell pepper, and carrots! The perfect combination of savory and sweet.
- Dressing – Sweet, creamy, and tangy! Mustard, honey, Greek yogurt, mayonnaise, lemon juice, and sriracha come together to create the perfect complement to the crunchy coleslaw.
How to Make Jamaica Fried Dumplings and Mango Coleslaw
Mango Coleslaw
- Prepare the Salad – Combine the onions, cabbage (purple and green), sliced mango, carrots, and red bell pepper in a large bowl. (Photo 1)
- 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)
- Serve – Pour the dressing over the cabbage mixture and toss gently to mix. Chill the salad and serve when ready. (Photos 3-4)
Jamaican Fried Dumplings
The Dough
- Mix Dry Ingredients – Mix the flour, cornmeal, baking powder, salt, sugar, salt, and nutmeg (optional) in a large bowl.
- Add Wet Ingredients – First, add butter. Then make a well in the flour mixture and add the milk.
- Make Dough – Mix ingredients together and knead the dough for about 30 seconds to 1 minute to form a soft dough. (Photo 5)
- Divide dough into 12-14 equal pieces. Set aside for 10 minutes or more. (Photos 6-8)
For Dumplings
- Form Biscuits – If making dumplings, shape them into biscuits and lightly flatten the dough.
- Divide the circles in half and then place a slit on the dough.
For Festivals
- Form Festivals – If making festivals, shape dough by rolling with your hands as if you are making a log (as you would a sausage), and repeat the process until finished.
Fry the Dough
- Heat Oil – In a large saucepan, pour vegetable oil until it is at least 3 inches deep and heat on medium until the oil is 350℉/177℃. (Photos 9-12)
- Fry until golden brown, about 7 minutes or more, depending on size. Remove with a slotted spoon and drain on a paper napkin. Let it cool.
Recipe Variations
- If you plan on serving Jamaican fried dumplings for dessert, sprinkle them with some cinnamon and sugar while still hot for a sweet treat.
- For a savory option, omit the sugar and serve them with a dipping sauce of equal parts soy sauce and honey for an Asian experience.
- Why not add a bit of Jamaican jerk seasoning or a dash of cayenne pepper to the dough for a spicier experience. The possibilities are endless!
Tips and Tricks
- 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.
- 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.
- 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.
- Test fry one before frying an entire batch of dumplings before adding the rest. That will help you determine if your oil is at the correct temperature.
Make-Ahead Instructions
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 dumplings don’t require much prep work, but you can make the dough ahead of time. Bring it to room temperature and fry them right before you are ready to eat.
Serving and Storage Instructions
The absolute best way to serve these dumplings is when they are fresh and right out of the frying pan! I’m not a fan of storing them and eating them the next day, so I suggest frying as many as you want for the day and serving them immediately.
But they can be stored for 5 days in the fridge if they are in an airtight container. Try putting a paper towel at the bottom of your container to absorb the extra moisture.
FAQs
Yes, you definitely can. Heat the air fryer to 400℉/205℃ and cook them for about 8 minutes or until golden.
If you think the dumplings are cooked, give them a tap while still in the pan. They should sound hollow if they are cooked all the way through.
Most doughnuts use yeast and have more sugar than dumplings, so they’re obviously much sweeter. Dumplings also tend to be denser than doughnuts.
What Goes with Jamaican Fried Dumplings
My absolute favorite main dish to serve with dumplings is Jamaican Ackee and Saltfish. The mild ackee is the perfect balance for the salty fish and fried dumplings. And, of course, the mango coleslaw goes good with almost anything.
I also love serving them with Jamaican Escovitch Fish with a side of Callaloo. My mouth is watering already!
More Dumpling and Fritter Recipes to Try
Addicted to dumplings and fritters? Here are some more mouthwatering favorites!
Conclusion
Impossibly simple and unbelievably addictive, these dumplings are sure to be a hit with everyone who tries them! With under 30 minutes of prep time, they can be made for breakfast, dinner, and everything in between! Please comment below to let me know how you served your dumplings!
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.
Jamaican Fried Dumplings
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Ingredients
Jamaican Festival
- 2¼ cups (270g) flour
- ¾ cup (120g) cornmeal
- 2 teaspoons (12g) baking powder
- ½-¾ teaspoons (2.5-4g) salt
- 3 tablespoons (40g) sugar, or more to taste
- 2-3 tablespoons (30-45grams) butter, softened
- 1 cup (240ml) milk, (or water) adjust to form soft dough
- 1 teaspoon (5g) nutmeg, or vanilla extract (optional)
- Oil for deep-frying
Mango Coleslaw
- 1 cup purple cabbage, sliced
- 4 cups cabbage, sliced
- 2 cups mango, peeled and thinly sliced
- ½ medium onion, thinly sliced
- ½ red bell pepper, thinly sliced
- 2 cups carrots, thinly sliced
Dressing
- ½ tablespoon (15g) mustard
- ¼ tablespoon (20g) honey
- ½ cup (123g) fat-free Greek yogurt
- ½ cup (115g) low-fat mayonnaise
- 1 teaspoon (6g) salt
- ½ teaspoon (1.2g) freshly ground pepper
- 1 lemon, juiced
- ½-1 teaspoon (3-4g) sriracha
Instructions
Mango Coleslaw
- Combine the onions, cabbage (purple and green), sliced mango, carrots, and red bell pepper in a large bowl.
- 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.
- Pour the dressing over the cabbage mixture and toss gently to mix. Chill the salad and serve when ready.
Fried Dumplings
- Mix the flour, cornmeal, baking powder, salt, sugar, salt, and nutmeg (optional) in a large bowl.
- First, add butter. Then make a well in the flour mixture and add the milk.
- Mix ingredients together and knead the dough for about 30 seconds to 1 minute to form a soft dough.
- Divide dough into 12-14 equal pieces. Set aside for 10 minutes or more.
- If making festivals, shape dough by rolling with your hands as if you are making a log (as you would a sausage), and repeat the process until finished.
- If making dumplings, shape them into biscuits and lightly flatten the dough.
- Divide the circles in half and then place a slit on the dough.
- In a large saucepan, pour vegetable oil until it is at least 3 inches deep and heat on medium until the oil is 350℉/177℃.
- Fry until golden brown, about 7 minutes or more, depending on size. Remove with a slotted spoon and drain on a paper napkin. Let it cool.
Tips & Notes:
- 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.
- 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.
- 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.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Karyl | Karyl's Kulinary Krusade says
I’ll eat pretty much anything fresh out of the fryer, and these dumplings definitely fit the bill! They look so amazing
ImmaculateBites says
Thanks Karyl! I usually eat more than am suppose to.
Kerrin says
These turned out great. I made a slight tweak and used 1 cup self raising and 1 cup all-purpose/plain, 1/2 cup cornmeal and 1/2 cup sugar. My kids would have liked it a bit sweeter but I’m scared of them burning which it kept doing in the passed and turning out black on the outside but still tasted good. Mines turned out almost identical to the pics above. They were golden and cooked inside with just the right amount of crisp on the outside. I think the butter made big difference to the texture too so will be continuing that in future. thanks for putting this up
ImmaculateBites says
Kids and sugar . Mine wants to eat sugar with a spoon.Can you believe it ? I told him when the cows come home. He’s waiting…. Lol. Thanks for taking the time to share this with us kerrin.
Teresa says
I was craving these this morning so I just made some for Breakfast with scrambled eggs with onions and peppers and added some ham into hubbies. I like the sweetness against the savory instead of regular fried dumplings. These festival go well with many things. I’m definitely saving this recipe for the next time I make spicy chicken wings! Thanks!
ImmaculateBites says
Just reading this is making me want to make ASAp. Thanks for taking the time to share your thoughts with us.
Simone says
Immaculatebites food looks good. Please tell me,,,,,were you raised in Jamaica?
imma africanbites says
Thank you, Simone! I’m from Cameroon and fell in love with Caribbean food. 😉
Steve says
Dear Imma, thanks for your site. Photos are mouthwatering. We have a party coming up next week-end for maybe 50 people. I want to do jerk chicken, rice and peas ackee And saltfish maybe Mango coleslaw. The main dishes are no problème but i also want to do thé deep frying in advance chin-chin (both types) And festival. I would like to know if they would keep for 3 or 4 days in zip bags? Could I reheat thé festival in thé oven. I dont want to Cook at all on the day, just reheating. Thanks Imma… Steve, France.
ImmaculateBites says
Salut Steve!
Everything you can make ahead of time and reheat the day of. However the festival is best when it is made the same day. This is what I would do. Either make the festival, shape , freeze in a single layer. Remove and package in freezer containers- freeze. Then defrost the night before , fry the morning of the event.
Or if you MUST make ahead make , fry and freeze in a single layer.Defrost over night in the fridge and reheat in the oven .Hope this helps. Happy Cooking !!!!
Steve says
Thanks Imma..
Its taking shape. Some genuine Nigérian Suya powder has turned up And the saltfish is here too ackees arrive thursday…fortunately WE are many… Steve
Steve says
Hello Imma…. Thé party went so well… In thé end no time for festival or any type of ChinChin. We did Ackee & Saltfish dumplings maybe 30 or more thé dough had a tiny bit of sugar in it.
It was too successful, everyone loved thé dumplings but after one only they ,wère almost full. There was mountains of Jollof rice And chicken left over. Thanks again for the great site and your help. We do t need to worry when WE cook good food for for our visitors… If they are open minded post will love Soul food type cuisine God bless Imma And all other cooks….steve
Un
Tony says
Great recipe and it equates with my roots,the great Jamaica.
Better result is to rest the dough by refrigerate it before forming the festivas. I do mine over night or morning for afternoon.
Thanks immaculate.
ImmaculateBites says
Nice will definitely give it a try next time Tony . THanks for taking the time to share this tip with us.
Tessa says
Tried it was OK
ImmaculateBites says
Thanks for taking the time to comment.
ImmaculateBites says
So sorry to hear about this Bob! I have updated recipe. This really turns out great whenever I make it. Please give it a try one more time. Thanks for the feedback! Glad you enjoyed your coleslaw.
Bintu | Recipes From A Pantry says
Love this so much that I have pinned it to try.
ImmaculateBites says
Thanks for pinning Bintu! You are going to love it.
Rulouri exterioare says
Wow! It looks very tasty!
omgjsc says
I made this today (using oil instead of butter). My daughter tasted and said that this is a good recipe. I have not tasted it yet.
We will be having it with the Escovitch fish and the coleslaw. I used fresh pineapple and strawberry yogurt because we had mango in our salad yesterday 🙂
Thanks for sharing.
ImmaculateBites says
Thank you so much for the feedback. Glad to hear you to decided to try out everything.
ImmaculateBites says
Thanks Nagi! Wow! That is exactly what I was aiming for.. but somehow lost it. Am I happy you picked up on that. You are BRIllANT!!!
Nagi@RecipeTinEats says
Holy moly….that first photo is a killer Imma! I love everything about this. I can so see myself at a festival, strolling amongst the crowds with a cone of this!! I LOVE it!!
Krystal says
Oh my goodness, this used to be one of my favourite foods before going gluten-free. I want to die here just looking at the photos. I can taste it now alongside some juicy jerk chicken. Yummmm!!
ImmaculateBites says
Oh No! Krystal. Maybe you can come up with a gluten-free version.
Charlene @ That Girl Cooks Healthy says
This one certainly brings back some memories, I’m in the process of making a version which doesn’t require deep frying the festival but your photo’s are so darn tempting.
ImmaculateBites says
Charlene, I can’t wait to see what you create, with your Healthy Self. Am sure it’s going to be as tempting as these!
Tiana says
Going on the menu this weekend together with the escotvish and the mango slaw- Am having me a festival. Thanks Imma!
ImmaculateBites says
And you are going to love it!!!