📝 About This Recipe
A quintessential staple of Caribbean breakfast and street food, these fried dumplings—often called 'Johnny Cakes'—are crispy on the outside with a soft, pillowy interior. This recipe captures the authentic balance of a slightly sweet, buttery dough that is deep-fried to a stunning golden brown. Whether enjoyed as a snack or a side for savory dishes, these dumplings are the ultimate comfort food of the islands.
🥗 Ingredients
Dry Ingredients
- 3 cups All-purpose flour (sifted for a lighter texture)
- 1 tablespoon Baking powder (ensures a good rise)
- 2 tablespoons Granulated sugar (adjust for desired sweetness)
- 1 teaspoon Salt (fine sea salt preferred)
Fats and Liquids
- 3 tablespoons Unsalted butter (cold and cubed)
- 3/4 cup Cold water (plus 1-2 extra tablespoons if needed)
- 2 cups Vegetable oil (for deep frying; use high smoke point oil)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, baking powder, sugar, and salt until thoroughly combined.
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2
Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until it resembles coarse crumbs with no large lumps remaining.
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3
Make a well in the center of the flour mixture and gradually pour in the cold water, a little at a time.
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4
Use your hand or a wooden spoon to bring the dough together. It should be firm but pliable, not sticky. If it is too dry, add water one tablespoon at a time.
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5
Turn the dough out onto a lightly floured surface and knead gently for about 3-5 minutes until the dough is smooth and elastic.
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6
Cover the dough with a clean damp kitchen towel and let it rest for at least 15 minutes. This relaxes the gluten and makes for a softer dumpling.
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7
After resting, divide the dough into 10-12 equal-sized pieces, roughly the size of a golf ball.
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8
Roll each piece between your palms to form a smooth ball, then slightly flatten it into a disc about 1/2 inch thick.
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9
Heat the vegetable oil in a deep skillet or Dutch oven over medium heat. The oil should be about 1-2 inches deep.
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10
Test the oil temperature by dropping a small piece of dough in; if it sizzles and rises to the top immediately, the oil is ready (approx. 350°F/175°C).
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11
Carefully place 4-5 dumplings into the hot oil, being careful not to overcrowd the pan, which would lower the oil temperature.
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12
Fry for 3-4 minutes on the first side until deep golden brown, then flip using tongs or a slotted spoon.
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13
Fry for another 3 minutes on the second side. The dumplings should sound slightly hollow when tapped.
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14
Remove the dumplings and drain them on a wire rack set over paper towels to maintain crispness.
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15
Serve warm while the exterior is at its crunchiest and the inside is soft.
💡 Chef's Tips
Do not over-knead the dough or the dumplings will become tough and bread-like rather than fluffy. Ensure your butter is very cold; this creates tiny steam pockets that contribute to a flaky interior. Keep the oil at a steady medium heat; if it is too hot, the outside will burn before the inside is cooked through. If you prefer a richer flavor, you can substitute half of the water with whole milk or coconut milk. Resting the dough is a non-negotiable step for achieving the perfect texture.
🍽️ Serving Suggestions
Serve alongside authentic Jamaican Ackee and Saltfish for a traditional breakfast. Pair with a hearty Caribbean Brown Stew Chicken or Curry Goat to soak up the delicious gravy. Enjoy as a snack split open and spread with salted butter or a slice of sharp cheddar cheese. Serve with a steaming mug of Jamaican Hot Chocolate or a cold glass of Sorrel drink. Great as a side for fried fish and pickled 'Escovitch' vegetables.