These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish. This recipe first appeared in our November 2011 issue along with Betsy Andrews's story Good Morning, Jamaica.
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
Yield: makes About 14
Canola oil, for frying
4 cups flour
1⁄4 cup sugar
2 tbsp. baking powder
1⁄2 tsp. kosher salt
4 tbsp. unsalted butter, cut into ½″ cubes and chilled
3⁄4 cup milk
Pour oil into a 6-qt. Dutch oven to a depth of 2″, and heat over medium-high heat until a deep-fry thermometer reads 325°.
In a large bowl, whisk together flour, sugar, baking powder, and salt; add butter, and, using your fingers, rub into flour mixture until pea-size crumbles form. Add milk, and stir until a stiff, sticky dough forms. Divide dough into about fourteen 2-oz. pieces and roughly shape into balls. Working in batches, fry until puffed and golden brown, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain.