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Tasty Caribbean Fried Dumplings, oh my!

January 25, 2011

This recipe is straight from Rosamund Grant’s ‘Caribbean and African Cookery‘, a book I purchased recently and am very happy to have bough, full of different styles and simple, tasty and above all delicious recipes. I have a bit of a soft spot for Caribbean food, the thought of Jerk Fish or spicy Curried Goat with Boiled Dumplings and Rice and Peas on the side just sets my mouth watering instantly!

However, Rosamund’s book itself assumes the reader already has a rough idea of how to cover most of the better known Caribbean recipes; Jerk, Boiled Yams, Curries, Hot Sauce, Ackee and Saltfish and so on. Instead it puts forwards a whole group of equally worthy foods that are generally not as well known, or at least not as well known in England, such as; Sunday Soup, Creole recipes, Floats, Crab Curry, Vegetarian options, Sorrel Drink and many others. In the future I will (hopefully!) be posting up more of my favourite recipes for a variety of Caribbean dishes, but for now… delicious and quick Fried Dumplings!

There’s a lot of variety in how you can make Fried Dumplings; plain, with different herbs and spices in the mix, with Chili, sugared, stuffed with Jams, Cheeses or Chutneys. Being so simple they work well with a lot of flavour types and are generally eaten as a snack, for breakfast, with Ackee and Saltfish or as a side with meat dishes. Have fun and experiment with fillings and combinations. If you have a few people over and I can promise they will be eaten very quickly!


Makes 12

  • 450 grams Self Raising Flour
  • 2 teaspoons Sugar
  • 1/2 a teaspoon Salt
  • 300 ml Whole Milk
  • 300 ml Vegetable Oil (for frying)
  1. Sieve the dry ingredients into a bowl. Add the milk and mix then kneed till smooth, flour your hands, they will be sticky.
  2. Divide the mix into around 12 balls, no need to start again if you get more or less!, be relaxed, use lots of flour to stop them sticking.
  3. Press in the centre with your thumb to make a thick chunky coin shape with a slight depression in the centre.
  4. Heat the oil to a medium temperature, when hot, lower it slightly. Fry the Dumplings in batches, taking about 15 minutes per batch, flipping them to get both sides golden brown.


One Comment
  1. Lolly permalink

    Good post on dumpling making! don’t forget to let the mixture rest for 10-15 minutes which let’s the flour relax and you get a smoother/softer textured dumpling.

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