Festival fried dumplings

Festival fried dumplings

Jamaica

From
C is for Caribbean
Makes
16

Ingredients

Quantity Ingredient
250g plain flour
100g coarse polenta
1 teaspoon baking powder
2 tablespoons caster sugar
20g softened butter
1 teaspoon vanilla bean paste or extract
1 litre vegetable oil, to deep-fry

Method

  1. Mix the flour, polenta, baking powder and sugar together, then work in the butter until the mixture resembles fine breadcrumbs. Add 150ml water and vanilla bean paste or extract and knead briefly until the mixture comes together as a smooth dough.
  2. Cover the dough and leave to rest at room temperature for 20 minutes.
  3. Heat the oil to 180°C, or until a cube of bread turns golden and fizzes within 30 seconds. Divide the dough into 16 portions and roll each into a pointed sausage. Carefully lower each dumpling into the hot oil and deep-fry 4-5 at a time for about 2 minutes until golden brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Repeat with the remaining dumplings. Serve hot with Pepperpot Soup.
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