Sides · Jamaican

Jamaican Fried Dumplings

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 3, 2026

These golden little dumplings are crisp outside and pillowy soft inside, and they come together with just five pantry staples. In Jamaica they show up alongside saltfish, callaloo, or a big plate of breakfast, but honestly they are hard to stop eating on their own. No yeast, no rising time, just mix, shape, and fry.

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Jamaican Fried Dumplings

Why you'll love this

  • Just five simple pantry ingredients.
  • No yeast and no rising time.
  • Crisp outside, soft and fluffy inside.
  • Perfect alongside eggs, saltfish, or stew.

EveryDayMeal recipe

Jamaican Fried Dumplings

Prep
10m
Cook
15m
Total
25m
Serves
5
Level
Easy

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1 1/2 cups oil, for frying

Equipment

  • Large mixing bowl
  • 10-inch skillet
  • Slotted spoon or tongs
  • Instant-read or candy thermometer
  • Cooling rack or paper towels

Instructions

  1. In a large bowl, whisk together the flour, baking powder, and salt so the leavening is evenly spread through the flour, which keeps the dumplings light.
  2. Pour in the milk and stir until a shaggy dough forms, then turn it out and knead lightly just until it comes together into a smooth ball, about 1 minute (overworking it makes the dumplings tough).
  3. Divide the dough into about 10 pieces and roll each into a ball, then gently press to flatten slightly so they cook through evenly.
  4. In a 10-inch skillet, heat the oil over medium heat until it reaches 350 degrees F, or until a small piece of dough sizzles steadily when dropped in.
  5. Carefully add the dumplings and fry until deep golden on the bottom, then flip and cook the other side, about 2 to 3 minutes per side, so the centers cook without the outside burning.
  6. Transfer the fried dumplings to a paper-towel-lined plate or a cooling rack to drain off excess oil, then serve warm.

Tips from the kitchen

  • Keep the oil steady at 350 degrees F. Too hot and the outsides brown before the middles cook; too cool and they soak up grease.
  • Do not overcrowd the skillet. Fry in batches so the oil temperature stays put and each dumpling crisps evenly.
  • Flatten the balls slightly before frying to help the centers cook all the way through.

Estimated nutrition per serving: 230 cal · 4g protein · 20g carbs · 15g fat

Make it your own

  • Swap the milk for water or coconut milk for a dairy-free version with subtle sweetness.
  • Stir in a teaspoon of sugar for a slightly sweeter dumpling.
  • Add a pinch of cornmeal to the dough for extra crunch.

Storing & make-ahead

Store cooled dumplings in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree F oven or toaster oven for a few minutes to bring back the crisp. They are best fresh and can turn dense when microwaved.

Good to know

Why are my dumplings raw in the middle?
The oil was likely too hot, so the outside browned first. Lower the heat to hold 350 degrees F and flatten the dough slightly so it cooks through.
Can I bake these instead of frying?
They will not be the same, but you can bake them at 400 degrees F for about 15 to 20 minutes for a lighter version. Expect a biscuit-like texture rather than fried crispness.
What do I serve them with?
They are classic with saltfish and ackee, callaloo, scrambled eggs, or any stew where you want something to soak up the sauce.
Can I make the dough ahead?
Yes. Mix and shape the balls, cover, and refrigerate for up to a day. Let them sit at room temperature for 10 minutes before frying.

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