Fried Dumpling

Fried dumpling and cookup saltfish Photo by Donnette Mason . Food Styling by Leisha Lyn-Cook

Summer/Fall 2006, Winter 2007

  • 2 cups of flour
  • 2 tsp baking powder
  • Pinch of salt
  • Butter or margarine – start with about a tablespoon
  • Milk, enough to make dough
  • Oil, enough to fry the dough


  1. Mix flour, baking powder and salt.
  2. Cut butter/margarine into the flour mixture to make crumbly.
  3. Add milk and mix with hand or a fork. However, use hands to form dough into a ball.
  4. Cover with a damp cloth and let sit for about 30 mins.
  5. Tear off pieces of the dough and roll in palms to form golf ball-sized dough.
  6. Place dough in hot oil and fry (over medium heat) for a couple of minutes on all sides (until golden). 

VARIATION: To add a real crunch, lessen the amount of flour and add cornmeal or whole wheat or breadfruit flour.

From Franklyn “Chappy” St. Juste

  1. To get light, fluffy dumplings, you must start with self-raising flour. In addition to getting a nice fluffy texture, there’s no need to add salt or baking powder – they are already in the mix. No more rock, hard dumplings.
  2. Start with 2 cups flour. Cut in about a tablespoon of butter/margarine into the flour to make the mix crumbly. Add milk, a little bit at a time. Knead, form into a large dough ball. Do not knead the dough too much. The more you knead, the stiffer it gets and the tougher the dumplings.
  3. Cover dough with a damp cloth or plastic food wrap and leave for half an hour, allowing it to rise.
  4. Roll out dough onto lightly floured surface and chop into pieces – about 2 inches in diameter. Roll each into a ball and then flatten.
  5. Heat oil in frying pan over a medium heat. Place dough in the pan and fry until golden brown (for a couple of minutes). Turn, and fry the other side.In the cooking process the dough will rise again to create light, fluffy dumplings.

Note: if the oil is too hot, the dough will cook on the outside while the inside will remain raw.


-By JamaicanEats

We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: