Sides · Jamaican

Jamaican Fried Dumplings

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 26, 2026

These golden fried dumplings are crisp on the outside and soft and fluffy inside, and they come together with just a handful of pantry staples. In Jamaica they show up alongside saltfish, callaloo, or a hearty breakfast, but they are just as good with a smear of butter or jam. The dough takes minutes to mix, and the frying is quick and forgiving.

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Jamaican Fried Dumplings

Why you'll love this

  • Just 5 simple pantry ingredients.
  • Crispy outside, pillowy inside.
  • Ready in about 25 minutes.
  • Pairs with sweet or savory dishes.

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
  • Whisk
  • 10-inch skillet
  • Slotted spoon
  • Cooling rack or paper towels
  • Instant-read or candy thermometer (optional)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, and salt so the leavening is evenly distributed and every dumpling rises the same.
  2. Pour in the milk and stir until the mixture starts to clump together into a shaggy dough.
  3. Turn the dough onto a clean surface and knead gently just until it comes together into a smooth ball, about 1 minute. Do not overwork it or the dumplings turn tough instead of tender.
  4. Divide the dough into about 10 pieces and roll each into a ball, then flatten slightly into a thick disk so the centers cook through.
  5. Pour the oil into a 10-inch skillet and heat over medium until it reaches about 350 degrees F. A pinch of dough should sizzle steadily when dropped in.
  6. Gently lower the dumplings into the oil and fry until the bottoms are deep golden brown, about 2 to 3 minutes, then flip and fry the other side until browned, another 2 to 3 minutes.
  7. Lift the dumplings out with a slotted spoon and set them on paper towels or a cooling rack to drain off excess oil.
  8. Serve warm on their own or alongside your favorite savory dish.

Tips from the kitchen

  • Keep the oil steady around 350 degrees F. Too hot and the outsides brown before the middles cook; too cool and they soak up grease.
  • Flatten each ball slightly rather than leaving it round, which helps the center cook all the way through.
  • Fry in batches so the pan is not crowded and the oil temperature stays consistent.

Estimated nutrition per serving: 230 cal · 5g protein · 32g carbs · 9g fat

Make it your own

  • Swap the milk for water to make them dairy-free.
  • Add a tablespoon of sugar to the dough for a slightly sweet version.
  • Shape into flat rounds and press a hole in the center for a doughnut-style twist.

Storing & make-ahead

Store cooled dumplings in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat in a 350 degree F oven or toaster oven for a few minutes to bring back the crisp exterior. Avoid the microwave, which makes them chewy.

Good to know

Why are my dumplings raw in the middle?
The oil was likely too hot, browning the outside before the center cooked. Lower the heat to about 350 degrees F and flatten the dough balls slightly.
Can I bake these instead of frying?
Frying is what gives them the classic crisp shell, but you can bake them at 400 degrees F for about 20 minutes for a lighter, biscuit-like result.
What oil is best for frying?
Any neutral oil with a high smoke point works well, such as vegetable, canola, or peanut oil.
What do I serve these with?
They are traditional with ackee and saltfish or callaloo, but they are also great with butter, jam, or scrambled eggs.

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