Fried Dumplings - What we eat in Jamaica

Nothing says good morning like traditional Jamaican fried dumplings. There is something very special about recipes that are passed down from generation to generation. This recipe is one of those recipes. My great grandmother taught my grandmother how to make fried dumplings, then my grandmother taught my mother and then my mother taught me how to make this stable dish.

This recipe is one of those recipes that carries so much history. During slavery in Jamaica, these dumplings were packed to take on long journeys. These delicious golden treats are traditionally paired with savory meat or vegetable dishes like rice and peas, stewed callaloo and even porridge.

 

Traditionally, dumplings are made with All Purpose Flour, but to give it a healthy twist this recipe is made using wheat flour. The truth is, you can't even tell the difference. 

 

Ingredients

3 cups           Wheat pastry flour
1 tsp              Salt (if using salted butter or margarine use 1/2 tsp salt)
2 1/2 tsp        Baking powder
3 Tbsp           Unsalted butter (your chosen type)
3/4 cup          Cold water + extra if needed
1/2 cup          Coconut Oil

 

Instructions

  1. Combine flour, salt and baking powder in a bowl.
  2. Blend butter into dry ingredients with hands or mixer until crumbly
  3. Add water, a little at a time, to dry ingredients until dough holds together (you may not need all the water). Sprinkle with more flour if dough is too wet.
  4. Knead dough until smooth. Set aside for 10 minutes.
  5. Shape dough into small balls (enough to fit in palm).
  6. Pour Coconut cooking oil into frying pan and set stove to medium.
  7. Place dumplings into pan; oil should be sizzling.
  8. Turn dumplings until all sides are brown and dumplings are fluffy

Enjoy.

 

Chef Nardia was born into an organic and sustainable way of life. She grew up in an agricultural village in the lush country side of western Jamaica. After moving to the United States Nardia attended and graduated from Le Cordon Bleu College of Culinary Arts in Boston. Afterwards she worked in a variety of kitchens in New England and South Florida. Including a stint as Lead Chef for Marriot in Miami. In 2013 Chef Nardia established Lovely Roots Gourmet. A Personal Chef Service centered on organic farm to table meals and clean eating. Her goal is to incorporate tasty health-conscious foods into clients daily lives and help motivate them to return to their "Lovely Roots," a state of natural well-being.




Barbara Jacques
Barbara Jacques

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