Jamaican Fried Dumplings
Jamaican Fried Dumplings are a classic Caribbean delight, perfect as a side dish or a standalone treat. These golden-brown dumplings are crispy on the outside while fluffy and tender inside, making them ideal companions for a wide range of traditional dishes like jerk chicken or ackee and saltfish.
Jamaican Fried Dumplings are a classic Caribbean delight, perfect as a side dish or a standalone treat. These golden-brown dumplings are crispy on the outside while fluffy and tender inside, making them ideal companions for a wide range of traditional dishes like jerk chicken or ackee and saltfish.
Ingredients
π₯£ 3 cups All-Purpose Flour, brand not specified (reserve 1/2 cup for dusting)
π₯ 1 tablespoon Baking Powder, brand not specified
π§ 1 tablespoon Granulated Sugar, brand not specified (optional)
π§ 1/2 teaspoon Salt, brand not specified (or a pinch, optional)
π§ 2 tablespoons Unsalted Butter, brand not specified (room temperature)
π§ 1 cup Cold Water, Pyrex measuring cup is used for water
π₯ Approximately 2 cups Cooking Oil, brand not specified (for frying)
Instructions
1- Prepare Dry Ingredients:
- Place a sieve over a large stainless steel mixing bowl.
- Sift 3 cups of all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt into the bowl. This aerates the flour, resulting in a lighter texture.
2- Prepare Sugar-Water Mixture:
- In a Pyrex measuring cup, mix 1 tablespoon of granulated sugar into 1 cup of cold water until dissolved.
3- Mix Dry Ingredients:
- Use a whisk to mix the sifted flour, baking powder, and salt, ensuring they're evenly distributed.
4- Incorporate Butter:
- Add 2 tablespoons of room temperature unsalted butter (cubed) to the flour mixture.
- Using your hands, mix until the flour resembles coarse crumbs. Wearing gloves can help with hygiene and ease of mixing.
5- Form the Dough:
- Gradually pour in the sugar-water mixture while kneading the dough by hand until it forms a smooth, cohesive ball.
- Adjust with a bit more water if the dough is too dry, or a bit more flour if too sticky.
6- Rest the Dough:
- Cover the dough with a damp cloth and let it rest for 30 minutes. This allows it to become more elastic and softer.
7- Shape Dumplings:
- Dust a wooden cutting board labeled "THE RAINA'S KITCHEN EST. APRIL 2020" with some flour.
- Pinch off small portions of the dough and roll them into smooth balls. You should get about 15-16 dumplings.
8- Heat Oil for Frying:
- In a stainless steel frying pan, add about 2 cups of cooking oil. Heat the oil on low to medium heat.
- Test the oil with a small dough piece to ensure it sizzles gently.
9- Cook Dumplings:
- Carefully place the dough balls into the hot oil. Fry on low to medium heat for 10-15 minutes per batch, turning occasionally with a gold-colored metal slotted spoon, until the dumplings are a rich golden-brown.
10- Drain and Serve:
- Use gold-colored metal tongs to remove the dumplings from the oil.
- Let them drain on a wire rack to remove excess oil.
Prep Time: 10 minutes
Resting Time: 30 minutes
Cook Time: 15 minutes per batch
Total Time: 55 minutes
Servings: Approximate values not specified
Equipment:
- Sieve/Strainer: Stainless steel, brand not specified
- Measuring Cups and Spoons: Gold colored, brand not specified
- Frying Pan: Stainless steel, brand not specified
- Stovetop: Gas, brand not specified
- Whisk, Tongs, and Slotted Spoon: Gold colored, brand not specified
Cooking Tips
- Sift the Flour: Sifting ensures a fine texture and helps the batter incorporate air for fluffy dumplings.
- Control Heat: Keep the frying oil on low to medium to ensure even cooking without the outside burning.
- Rest the Dough: Letting it rest makes it easier to shape and results in a tender dumpling.
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The Rainaβs Kitchen: https://www.youtube.com/@TheRainasKitchen
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