Jamaican Fried Dumplings

Jamaican Fried Dumplings are a Caribbean staple, perfect for breakfast, lunch, or dinner. This easy recipe creates golden brown, crispy, dumplings with fluffy, slightly chewy centers, that pair perfectly with codfish or any meal you’re serving.

Want to try another Jamaican dumpling recipe? Try my Green Banana Dumplings and Boiled Dumplings next!

Jamaican Fried Dumpling

These Jamaican fried dumplings bring me so much joy and comfort, especially when I think back to Sunday mornings with my mom serving them alongside Ackee and Saltfish. The smell of them cooking in our kitchen always excited me, and I made sure to wake up just in time to enjoy them fresh and hot!

With just a few simple ingredients—flour, baking powder, salt, and butter—this recipe is as easy as it is delicious. I learned to make these as a child, and now I proudly carry on my mother’s legacy of creating comforting meals and memories.

Ingredients

• All-Purpose Flour: You can use other types of flour such as whole wheat, however you may need to adjust the amount of water.
• Baking Powder: This is the leavening used to make a fluffier dumpling.
• Butter: This adds richness and flavour to the dough. You can use margarine or vegetable-based butters as an alternative.
• Salt: Use salt to boost the flavour of your dumpling.
• Vegetable Oil: This is used for frying. You can use any kind of neutral cooking oil such as vegetable, avocado or canola oil.

How to Make Jamaican Fried Dumplings

I start by combining all the dry ingredients in a medium-sized mixing bowl. Then, I add the butter and mix it in evenly with clean hands.

Next, I gradually add the water while kneading the dough with my hands, adding more water if needed to get the right consistency.

I pinch or cut off large, golf ball-sized pieces of dough. Using the palm of my hand, I roll each piece in a circular motion to form a ball, then slightly flatten it and fold the edges into the center.

To fry the dumplings, I heat oil in a medium-sized, heavy-bottomed pot over medium-low heat. Once the oil is ready, I add each dumpling and fry them for about 8 to 10 minutes, flipping them halfway through.

Once the dumplings are golden brown and cooked through, I remove them from the pot and place them on a wire rack to drain any excess oil. Then, I let them cool slightly before serving.

My mom has finally made her debut on the blog (step five), we had the best time doing this recipe together!

Recipe Variations and Substitutions

Here are some variations to the fried dumpling recipe you can try next:

• Add Cornmeal: This will produce a denser dough that is more filling.
• Change Flour: You can substitute whole wheat flour or gluten-free flour as an alternative to all purpose flour.
• Add Sugar: For a sweet kick to the recipe, add about 2 tsps to the flour mixture.

Storage

Make Ahead: You can make the dough ahead of time and bring it to room temperature before frying.

Refrigerate: Fried dumplings are best enjoyed fresh, but they can be stored in an airtight container in the fridge for up to 2 days.

Reheating: To reheat, wrap them in aluminum foil and warm in a 375°F oven until heated through. Avoid using the microwave, as it can make the dumplings hard and chewy.