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.

Course Appetiser

Cuisine Jamaican

Prep Time 20

Cook Time 20

Total Time 40

Servings 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