Jamaican Festival Dumplings
Festival dumplings are easy to make using readily available ingredients. They are an important side dish for fried fish, jerked chicken and pork dishes in Jamaica.
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Servings: 24 Festivals
Equipment
- Large heavy-bottomed skillet, deep fryer, or wok
- Large bowl
- wire scoop
Ingredients
- 2 cups All-purpose flour
- ½ cup Fine yellow cornmeal
- ½ tsp Salt
- 1 tbsp White or light brown sugar
- 1 tbsp Baking powder
- 1 cup Whole milk (Sub: any other kind of milk)
- 2 cup Cooking oil
Instructions
- Heat oil for frying over medium-low heat.Make Batter - Mix all ingredients together in a mixing bowl. Make a well in the middle and slowly pour in the milk a little at a time. Knead to form a soft dough. If dough seems to wet, add a little flour and knead again.
- Make Festivals - cut dough into 24 equal pieces. Roll each piece in the palm of your hands to form an elongated oval shape about 1-inch by 3-4-inches. Pinch the ends into a football-like point. When oil becomes hot, place festivals in the hot oil 1 at a time. Deep fry them, rolling to cook on all sides. until they become golden brown. Do in batches so as not to overcook them. Drain on paper towels. Serve hot or warm as part of a breakfast or as a side to Jerked Chicken or fried fish.
Notes
- Don't pour the milk all at once. As you pour in the milk, begin kneading the dough along the way. You might not need to use all of the milk.
- Use dough as soon as it's done. Festival dough does not do well stored in the refrigerator or even rested too long.
- To reheat, wrap in aluminum foil and bake in the oven for a few minutes
Nutrition
Calories: 194kcal | Carbohydrates: 12g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 113mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 0.03g | Calcium: 31mg | Iron: 1mg