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Follow these steps to make Jamaican Festival Dumplings to accompany your Escovitch Fish or Jerk Chicken!
A sweet, fried maize comfort food. A street food traditionally eaten along with Jamaican Escovitch Fish or other jerk meats on the beach!
Jamaican Festival Dumplings
Follow these steps to make Jamaican Festival Dumplings to accompany your Escovitch Fish or Jerk Chicken!
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 3 cups vegetable oil (for frying)
- 1 1/2 cups flour
- 3 tablespoons cornmeal
- 1/2 cup water
- 1/2 teaspoon salt
- In a large bowl sift in the flour and baking powder, then add the cornmeal, sugar and salt. Whisk to mix the ingredients.
- Pour in the vanilla and start adding the water a little at a time as you whisk everything around. (As it stars to take the shape of dough, you will need to get your hands in there and start kneading. If you find that the 1⁄2 cup of water was not enough, use a little more. The idea is to work it for 5-7 minutes, until you have a well-formed dough ball that’s firm dough and slightly sticky. Cover with plastic wrap or a tea towel and allow the dough to rest for about 1⁄2 hr.)
- Dust a work surface with flour and divide the dough ball into 8 equal parts.
- Using your hands, form each piece into a cigar shape 4-6 inches long or into a ball about one inch thick. Try not to make them too thick (they will increase in size as they fry.)
- Heat the vegetable oil on medium and then gently add the shaped dough into the pan.
- Allow to cook for about 2-3 minutes before you flip them over. (In total, you’ll probably need between 5-6 minutes for each to be fully cooked.)
- Use a paper towel to drain off the excess oil after they’re cooked.
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