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Jamaican Fried Dumplings: Heritage, Fellowship & Food to Share
A Jamaican fried dumpling recipe reframed around heritage, family tables and the simple Christian practice of making enough to share.
Faith, Food & Fellowship
Some foods belong beside conversation. Jamaican fried dumplings are simple, filling and easy to put in the middle of a family table.
I am keeping this recipe because it has a distinct place beside the boiled dumpling version: crisp outside, soft inside, and suited to breakfast or a shared savoury meal. The faith connection is not a claim about the recipe itself; it is the habit of using familiar food to welcome people and preserve family heritage.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar, optional
- 1/4 cup butter or margarine
- About 3/4 cup water, added gradually
- Neutral cooking oil for frying
Method
- Mix flour, baking powder, salt and optional sugar.
- Work in the butter until crumbly.
- Add water gradually and knead into a soft, non-sticky dough.
- Rest about 10 minutes, then divide and flatten into small rounds.
- Fry over medium heat until golden and cooked through, turning as needed.
- Drain and serve warm.
Serve with Jamaican Curry Chicken, or compare the boiled dumpling version. If gluten is an issue for someone at your table, use the gluten-free fried dumplings.
Make enough for one more person. That is the practical hospitality principle behind keeping this recipe.
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