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Fried Dumplings

September 21, 2013

Fried Dumplings

I will never ever buy fried dumplings again unless I have too.  My fried dumplings with the help of Levi Roots are the best dumplings that I have ever had.  I love cooking foods of the Caribbean, especially when I can share my culture with others.  These dumplings are great as sides for mains and breakfasts.  They can be eaten at parties and filled with stuff for canapes and even eaten with other sweet things.  They are so good,  I could not get over how good they made me feel.

This recipe was taken from Levi Roots’ Reggae Reggae Cookbook (Collins, 2008).

Fried Dumplings


400g self-raising flour, 1 tsp salt, 50g butter 9cut into cubes), Oil (for frying).


1. Put the flour and butter into a bowl.  Rub the butter into the flour until it resembles fine breadcrumbs.
2. Gradually add water until the mixture forms into a soft dough ball.
3. Add a little at a time, if it is too sticky add more flour and it it is too dry and a little more water.
4.  Heat the oil in a deep large frying pan.
5. Divide the dough into small balls and knead to make sure they are smooth and stretchy.
6. Shape each ball into a flat cake.
7. Gradually add them in batches and keep the temperature low as you are frying them.
8. Cook for about 5 minutes.
9. Turn over for another 5 minutes.
10. Drain on kitchen paper and serve.
11. The dumplings should be crispy and hollow on the outside and soft on the inside.


From → Breakfasts, Sides

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