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BLANK » Recipe Index » Caribbean Dishes

Jamaican Fried Dumplings (Gluten Free)

May 13, 2023 by Charla 14 Comments

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Learn how to make this delicious Jamaican fried dumplings. They are crispy on the outside with a fluffy interior and made using my homemade gluten free flour blend. This cooking method is non traditional but yields the same conventional results.

A bowl of dumpling

Dumplings or dumplin(g)(fry dumpling) as we would call them play a crucial role in the Jamaican culture.

**FOR THE SAKE OF GOOGLE SEARCH AND SEO TERMS THE TITLE IS "JAMAICAN FRIED DUMPLINGS" NOT "JAMAICAN FRY/FRIED DUMPLING"as the Jamaican linguistics would call it. I just wanted to clarify the reasons for that specific wording. It's not because I don't know what my own cultural cuisines are called**

If there is one food that you should be acquainted with, that's a dumpling. It's the type of food that is featured at special events, visiting a family/friends house or even a cookout.

When you are feeling hungry and want something that is culturally appropriate to eat, a quick dumpling fix will solve the problem.

What is a fried dumpling?

A fried dumpling, is also known as a johnny cake. It is made from flour (all purpose), baking powder, salt and water, although some people add a small amount of sugar or butter.

Sometimes self-raising flour which is available in the UK and can be used as a alternative to all purpose flour.

All of the ingredients are added together and knead into a doughball and then rolled into small/medium balls and fried in oil until the outside is golden with a fluffy inside.

Other islands such as Trinidad and Tobago, Guyana, St Lucia, Barbados, Dominica, Grenada refer to it as "fried bake/fry bake". 

The method is very similar to what Jamaicans make their however the shape tends to be flat and wider.

Fried dumpling are served as a side dish just like it's boiled counterpart. You can eat fried dumpling as a stand alone snack, or with meat stew fish/salt fish, vegetables such as callaloo and/or the Jamaican national dish.

You can serve it for breakfast or any time of the day for that matter.

Close up of the dumpling

The gluten free preparation and approach

Well you already know my approach is going to be different because by default my niche is gluten free and traditional fried dumpling is made with wheat flour.

I personally find that not all gluten free flour blends work for fried dumpling. If you grew up eating it and know how it should taste then you will be quite picky (like I am) in terms on how it should be done.

Without sounding biased (I promise this isn't the case, you will just have to trust my word on this one) I found that my homemade flour blend yields the best results.

I like dumpling that is crispy and fluffy, I hate dumpling that is tough and dense and I find some recipes out there fit that criteria.

Even when I grew up making dumpling with wheat flour my mother and grandma would make our dumpling larger and fluffy than most peoples and that's how I was taught to make mine.

Similar to Step 1-6 mixing the dry ingredients in a mixing bowl

  • Place the flour, baking powder, raw cane sugar and pink salt in a stand mixer bowl with the paddle attachment.
  • Add the pieces of butter to the flour mixture.
  • Run the mixer on low-medium speed to form a crumbly mixture (scrapping down the sides).
Steps 7-10 forming the dumplings
  • While the mixer is still running gradually pour in the almond milk, do this is stages while as you don't want to add too much at once (you might not use all of the milk).
  • Increase the speed to high until the dough is smooth (it may not form into a doughball). The dough should be smooth, not dense and not sticky.
  • Transfer the dough into a medium sized bowl.
Steps 11-14 melting the oil and frying the dumpling
  • Pinch off a roughly a golf ball (or slightly bigger) size amount of dough and roll into a ball and slightly flatten (not too flat though) so it looks similar to a disc and repeat with the rest of the dough  (you should have enough dough to make 6-8 dumplings).
  • Preheat a small frying pan on medium heat with coconut oil (it MUST be hot).
  • Carefully place the doughball in the frying pan (I like to do this is small batches so add 3-4 at a time).
Steps 15-18 frying the dumpling
  • Reduce the heat to medium-low and fry the dumpling until the first side is golden (this will take several minutes so be patient). Use a spoon to baste the top and sides with oil and tilt the pan (this helps to aid the cooking process.
  • Once the first side is cooked, be patient as it takes time, flip it over and repeat the above step until golden.
  • Place the cooked dumpling on a kitchen towel to drain off any excess oil.
  • Repeat the above 4 steps with the rest of the dough.

Notes and tips

  • Use a small frying pan if possible, this will prevent the use of a large amount of oil.
  • You will want enough oil to cover the lower half of the dumpling.
  • The amount of sugar you add is subjective, I like a slightly sweet edge so 3 tablespoons works for me!
  • Make sure the coconut oil is melted and HOT (not too hot though) before proceeding with frying.
  • The best results, eat the dumpling straight away, I don't recommend re-heating, if you do re-heat them you MUST wrap them tightly in foil and put them in the oven for a few minutes to heat through.
  • Don't rush the frying process, don't be tempted to increase the heat or you run the risk of the outside being golden but the inside is still raw.
  • If you do decide to use another gluten free flour, you are doing this at your risk. As explained in my post. I find my flour blend works the best, but do what works for you!
  • If you do need to top the oil up, add BETWEEN the batches, and make sure the oil is melted/heated through before adding more dumplings to the pan.
Pulling the dumpling apart

Other dumpling recipes to try

  • Festival Dumpling
  • Coconut Dumpling
  • Boiled Dumpling
  • Cassava Dumpling
  • Cornmeal Dumpling
  • Green Banana Dumpling

Dishes to pair with

  • Ackee and Saltfish
  • Callaloo
  • Jamaican Steamed Cabbage
  • Caribbean Stewed Fish
  • Cabbage and Shrimp
  • Saltfish
  • Stewed Red Kidney Beans
  • Jackfruit Run Down
  • Vegan Caribbean Breakfast
  • Curried Butter Beans
  • Oxtail and Butter Beans

**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

A blue bowl with lots of fried dumpling

Jamaican Fried Dumplings (Gluten Free)

Learn how to make this delicious Jamaican fried dumpling. They are crispy on the outside with a fluffy interior and made using my homemade gluten free flour blend. This cooking method is non traditional but yields the same conventional results.
5 from 6 votes
Print Pin Rate
Course: Appetiser
Cuisine: Jamaican
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 people
Calories: 444kcal
Author: Charla

Ingredients

  • 3 cups Charla's GF Flour Blend (375g)
  • 2-3 tablespoon raw cane sugar (24g)
  • 1½ teaspoon baking powder (6g)
  • ½ teaspoon pink salt (3g)
  • ⅓ cup vegan butter (75g)room temperature, chopped
  • 1½ cups almond milk (355ml)(you might not use all of it)
  • coconut oil for frying

Instructions

  • Place the flour, baking powder, raw cane sugar and pink salt in a stand mixer bowl with the paddle attachment.
  • Add the pieces of butter to the flour mixture.
  • Run the mixer on low-medium speed to form a crumbly mixture (scrapping down the sides).
  • While the mixer is still running gradually pour in the almond milk, do this is stages while as you don't want to add too much at once (you might not use all of the milk).
  • Increase the speed to high until the dough is smooth (it may not form into a doughball). The dough should be smooth, not dense and not sticky.
  • Transfer the dough into a medium sized bowl.
  • Pinch off a roughly a golf ball (or slightly bigger) size amount of dough and roll into a ball and slightly flatten (not too flat though) so it looks similar to a disc and repeat with the rest of the dough  (you should have enough dough to make 6-8 dumplings).
  • Preheat a small frying pan on medium heat with coconut oil (it MUST be hot).
  • Carefully place the doughball in the frying pan (I like to do this is small batches so add 3-4 at a time).
  • Reduce the heat to medium-low and fry the dumpling until the first side is golden (this will take several minutes so be patient).
  • Use a spoon to baste the top and sides with oil and tilt the pan (this helps to aid the cooking process.
  • Once the first side is cooked, be patient as it takes time, flip it over and repeat the above step until golden.
  • Place the cooked dumpling on a kitchen towel to drain off any excess oil.Repeat the above 4 steps with the rest of the dough.

Video

Notes

  • Use a small frying pan if possible, this will prevent the use of a large amount of oil.
  • You will want enough oil to cover the lower half of the dumpling.
  • The amount of sugar you add is subjective, I like a slightly sweet edge so 3 tablespoons works for me!
  • Make sure the coconut oil is melted and HOT (not too hot though) before proceeding with frying.
  • The best results, eat the dumpling straight away, I don't recommend re-heating, if you do re-heat them you MUST wrap them tightly in foil and put them in the oven for a few minutes to heat through.
  • Don't rush the frying process, don't be tempted to increase the heat or you run the risk of the outside being golden but the inside is still raw.
  • If you do decide to use another gluten free flour, you are doing this at your risk. As explained in my post. I find my flour blend works the best, but do what works for you!
  • If you do need to top the oil up, add BETWEEN the batches, and make sure the oil is melted/heated through before adding more dumplings to the pan.

Nutrition

Calories: 444kcal | Carbohydrates: 72g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 693mg | Potassium: 8mg | Fiber: 9g | Sugar: 9g | Vitamin A: 719IU | Calcium: 261mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

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    Homemade Mauby Drink (Caribbean Bark Beverage)
  • 2 snapper with yuca and oranges garnished
    Baked Snapper (Mojo Style)
  • 2 sea bream on a platter
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  • 2 cups and a bowl of souse
    Chicken Foot Souse

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Tiffany says

    July 03, 2023 at 4:03 am

    Hello, can you only get the desired texture by using a mixer or is it possible to get there by hand?
    Also, can you list the name of the vegan butter you used?

    Thank you in advance!

    Reply
    • Charla says

      July 04, 2023 at 5:30 pm

      Hi Tiffany, sorry about the delayed response. I was uploading the video onto YouTube and wanted to respond at the same time so I could bring your attention to the video. I cannot emphasize how important it is to follow the recipe to the TEE, that includes using a mixer, it's very tedious to get the correct texture by hand and I really want the recipe to work for you so please use a mixer.

      I'm not sure if you're in the UK but if you are I use Flora (Plant butter) unsalted, it's the one that's in the packaging not the tub. I have recently transitioned to this butter and use it for all my vegan/dairy free recipes.

      Here is the video link, please watch it carefully and feel free to reach out to me if you have any further questions https://www.youtube.com/watch?v=PmeJ_L81_Cw

      Reply
  2. Sisley says

    May 23, 2023 at 10:59 am

    5 stars
    They were so soft and delicious. Loved by everyone. It was great to make something for the whole family including the coeliacs.

    Reply
    • Charla says

      May 23, 2023 at 11:21 am

      Yay! Thanks for the positive feedback.

      Reply
  3. Kate says

    May 23, 2023 at 10:55 am

    5 stars
    I have to admit I was nervous about making these dumplings, but it wasn't as hard as I thought! Thank you for the tutorial and for answering all my questions in advance!

    Reply
    • Charla says

      May 23, 2023 at 11:22 am

      Aww you are very welcome Kate. Glad it worked out for you!

      Reply
  4. Amanda Wren-Grimwood says

    May 23, 2023 at 8:55 am

    5 stars
    These look so moreish and delicious. I'm not sure I could just eat one or two though!

    Reply
    • Charla says

      May 23, 2023 at 10:50 am

      Haha agreed! I always eat atleast 3 of them.

      Reply
  5. Lauren G says

    May 23, 2023 at 8:34 am

    5 stars
    Fabulous! The photos make cooking so much easier, thanks for that.

    Reply
    • Charla says

      May 23, 2023 at 10:50 am

      You are very welcome Lauren.

      Reply
  6. Ieva says

    May 23, 2023 at 7:25 am

    5 stars
    First time I made Jamaican dumplings and they were great! Perfect with curried beans!

    Reply
    • Charla says

      May 23, 2023 at 10:51 am

      Yay! That's what I like to hear Leva.

      Reply
    • Elaine Johnson says

      August 23, 2023 at 11:04 am

      Hi Charla,
      I've been looking at some of your recipes for awhile and have been meaning to try some. This morning I did your fried dumplings. I had to vary the recipe as I'm working towards eating lectin free as well as I'm gluten free and dairy free. I used home ground sorhgum flour, homemade mixed nut milk and all the other ingredients bar coconut milk powder, rice flour and potato starch. I used 83g arrowroot as I didn't have enough and they came out great.
      Thank you for all your efforts. I look forward to trying more of your recipes.
      Elaine. X

      Reply
      • Charla says

        August 23, 2023 at 12:31 pm

        Hi Elaine and welcome! I'm so glad you tried this recipe and was able to make adjustments to get satisfactory results. Thank you for your love and support, it truly means a lot to me.

        Reply
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Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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