Festival (Sweet Fried Dumplings)

Festival (Sweet Fried Dumplings)

Crispy fried Jamaican dumplings with a subtly sweet, cornmeal-flecked bite.

Total 40 min Makes 12 dumplings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Festival is a Jamaican street food staple, often served alongside fried fish or jerk chicken. These slightly sweet dumplings combine flour and cornmeal, are shaped into logs, and deep-fried until golden with a crisp exterior and soft, tender center. They come together quickly with pantry staples and make a satisfying side for casual meals or cookouts.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, softened
  • 2/3 cup water, plus more as needed
  • 1 teaspoon vanilla extract
  • 3 cups vegetable oil, for frying

Method

  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cinnamon.

  2. Rub the softened butter into the dry mixture with your fingertips until evenly distributed.

  3. Stir in the water and vanilla extract, mixing until a smooth, firm dough forms. Add up to 2 more tablespoons of water if the dough feels dry.

  4. Knead the dough on a lightly floured surface for 2 minutes until smooth. Cover and let rest for 15 minutes.

  5. Divide the dough into 12 equal portions and roll each into a smooth log about 3 inches long, tapering the ends slightly.

  6. Heat the vegetable oil in a deep skillet or pot to 325°F.

  7. Fry the dumplings in batches of 4, turning occasionally, until deep golden brown and cooked through, 8 to 10 minutes per batch.

  8. Transfer the fried dumplings to a paper towel-lined plate to drain excess oil.

  9. Serve warm, alongside fried fish, jerk chicken, or on their own.

Rate this recipe

★ 4.5 (1)

Festival (Sweet Fried Dumplings)

Festival is a Jamaican street food staple, often served alongside fried fish or jerk chicken. These slightly sweet dumplings combine flour and cornmeal, are shaped into logs, and deep-fried until golden with a crisp exterior and soft, tender center. They come together quickly with pantry staples and make a satisfying side for casual meals or cookouts.

40 min 12 dumplings 265 cal

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, softened
  • 2/3 cup water, plus more as needed
  • 1 teaspoon vanilla extract
  • 3 cups vegetable oil, for frying

Method

  1. 1

    In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cinnamon.

  2. 2

    Rub the softened butter into the dry mixture with your fingertips until evenly distributed.

  3. 3

    Stir in the water and vanilla extract, mixing until a smooth, firm dough forms. Add up to 2 more tablespoons of water if the dough feels dry.

  4. 4

    Knead the dough on a lightly floured surface for 2 minutes until smooth. Cover and let rest for 15 minutes.

  5. 5

    Divide the dough into 12 equal portions and roll each into a smooth log about 3 inches long, tapering the ends slightly.

  6. 6

    Heat the vegetable oil in a deep skillet or pot to 325°F.

  7. 7

    Fry the dumplings in batches of 4, turning occasionally, until deep golden brown and cooked through, 8 to 10 minutes per batch.

  8. 8

    Transfer the fried dumplings to a paper towel-lined plate to drain excess oil.

  9. 9

    Serve warm, alongside fried fish, jerk chicken, or on their own.