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
[adthrive-in-post-video-player video-id=”1zZJMlm1″ upload-date=”2022-05-12T16:11:51.000Z” name=”CARRIBEAN FRIED DUMPLINGS SQUARE.mp4″ description=”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.” player-type=”collapse” override-embed=”false”]
This blog post was originally published in June 2015 and has been updated with additional tips, new photos, and a video.
Jamaican Fried Dumplings
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
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.
Debs says
Thanks for the recipe. If I just want to make savoury dumplings do I just omit the sugar?
Immaculate Bites says
Hello Debs! Jamaican festival is a savoury-sweet food and it is usually paired with fish or as a side dish. I would suggest to use half of the amount of sugar in the recipe if you want it less sweet and more on the savory side. Though it’s still up to you if you want to omit the sugar if it satisfy your tastebuds. Let me know how it goes. Enjoy!
Sabrina Reid says
Amazing dumplings! Crisp outside and super soft inside! Was a hit made alongside ackee & saltfish!
Immaculate Bites says
Woohoo! Thank you for making this recipe, Sabrina. I’m happy it was a hit! 🙂
Marion nassy says
Your site is the best ever .
Gugu says
I loved this recipe
Immaculate Bites says
Thank you, Gugu! 🙂
Neil McCALL says
I put coconut milk in them and they came out ace
ImmaculateBites says
Thanks for sharing!!
Helena says
Excellent! One bite Made me feel like I was at an island!!!!
ImmaculateBites says
Fantastic! I know exactly what you mean :). Glad you loved it, Helena!
Karen KayKay says
Oooh lala I’m making this awesome festival like it’s a festival in the kitchen.
Awesome recipe!
ImmaculateBites says
Thanks
Rupal says
Hi I am making these tomorrow, how long can they be stored for
Thanks
ImmaculateBites says
it’s best eaten the day you make it or freeze for later use.
Paul darko says
thanks for the tip, can i freeze these uncooked or do they need cooking before freezing?
Immaculate Bites says
Hi Paul! Yes, you can freeze them uncooked for later use as this is best consumed after cooking 🙂
KRahim says
These came out great! I have used and shared so many of your recipes. Your website is my go to cooking site now.
Immaculate Bites says
Yay! Thank you, KRahim! I’m happy this came out great 🙂
Barbara says
These are a 5. Love, love. I added a little more sugar so they tasted like wonderful donuts. Thank you for your recipes. Love them. Will be making many more times and telling people about your site.
ImmaculateBites says
Aww, thanks Barbara. You are so kind. Be safe !
MustEatGoodFood says
Hi! I’m looking forward to trying this recipe. In trying to keep things healthy (minimum of oil for cooking and less fried foods), I had a crazy idea – I’m thinking of using this recipe and baking instead of frying. Any thoughts? Have you ever tried this?
ImmaculateBites says
Hello! I have never tried baking these but I do not see why it shouldn’t work. Do let me know how it works out for you!
Mari says
I was thinking about baking them also. How did yours turn out?
‘Tae says
I am interested to find out if the recipe can be baked as well-please share any results. Thanks so much!!
Immaculate Bites says
Hi ‘Tae! I haven’t tried baking this but you can preheat oven to 350℉. Then put the Jamaican Festival dough on a parchment paper-lined baking sheet. Bake for 10-15 minutes or until golden brown in color. I hope this helps and work out! 🙂 Enjoy!
Grace Graham says
I am 21 years old, my Grandma can’t move like she used to so she can’t pass down important family recipes – like festival. I used this EXACT recipe to make festival for the very first time and everyone LOVED this. The only thing I did was sprinkle a teeny bit of salt on them after they were fried to give them more flavor.
Miss Tracy Taylor says
Hi I am going to try the festival recipe this week can you tell me if I should use fine or coarse cornmeal pls
Dave says
Hi, use fine cornmeal.
Tracy Taylor says
oh how rude of me, did not see your post and found out the hard way haha, thank you
Larunda Blackburn says
I you please provide a recipe for fried dumplings ? The festival recipe is to dye for!!!!!
Victoria says
Hi Imma, thank you for your wonderful blog and recipes! . I’d love to make these, but live in the UK and don’t quite understand the “cup” measurements (and Googles not quite a reliable tool for conversion). What would be the grams equivalent please? Many Thanks
ImmaculateBites says
Thanks Vitoria! I have updated recipe to include grams. Happy Cooking!!!
Renee says
I’ve just made these and it was a huge hit. First try and it was near perfect. I used all milk for liquid and grated in my butter and as it was right out of the fridge and it turned one amazing!
ImmaculateBites says
That is Fantastic!! So thrilled this was a hit! Thanks for the feedback, Renee!
Mark Garner says
Ahh… Beautiful Imma. I procrastinated and hesitated, and did both some more 🙂 and FINALLY tried your recipe for Festival.
I have a deep fryer so it encouraged me. I often find that pan frying is part art, part science 🙂 ( have had too many improperly fried chicken pieces, not by me though, thankfully).
The result: AAAMMMAAAZZZIIINNNGGG!!!
Your recipe was so clear, well laid out and spot on. I’m done with the test…time to go live !!! My kids will love these.
Thanks Imma. You are beautiful 🙂
Latoya Martin says
Ms. Imma, I have to say thank you, thank you for this wonderful recipe. I learned how to make these from my aunt when I was 11 and visiting family for the summer in Jamaica. I remember showing off what I learned after that vacation to my parents and family who loved them when I returned to New York. Over the years I forgot about making these. I started making these again after I had my son but they never turned out like these! The recipe that I found before wasn’t right to me. My son liked them but these, oh man! My first taste had me swooning ( not a good look in the kitchen, lol) because they were that fantastic. The perfect amount of crispness, crunchiness and perfectly cooked inside and golden brown outside…mmmm…makes me want another.
When I made these I was on an over seas call with my fiance and he heard the bite (that crispness) and that moan of pure pleasure, lol. He was like, “that good huh?”. I told him he had no idea, words would not describe. He made a request, a not so subtle hint, for these when he gets back.
Thank you for this fantastic recipe Ms. Imma and with it, you gave me back a memory of a very happy time in history with a woman that I love very much but didn’t get to see much of over the years.
ImmaculateBites says
OH MY! What a compliment, thank you! You are so sweet Latoya. You are seriously making me want to make these ASAP. Am salivating .. you do a better job describing them that I did. Am so glad this brought back fond memories. Thanks for taking the time to share your thoughts with me.
christine pamment says
Can u pls tell me what flour to use self raising or plain thx
ImmaculateBites says
Plain flour.
Ashley says
Just made the festival tonight and they were amazing! My husband, who lived in Jamaica for two years, said they were just as he remembered them. The kids and I loved them too! Thank you for a great recipe.
ImmaculateBites says
YESS! Glad this got a thumbs from hubby. Thanks for taking the time to let me know