JAMAICAN SWEET FESTIVAL DUMPLINGS

Jamaican sweet festival dumplings always remind me of my now departed former pastors wife.  She would make these and sneak me bags of them on Sundays when I was first a child, then a teen and finally as a young married mom.

They are delectable crispy on the outside, soft and warm on the inside morsels with a hint of sweetness that are enjoyed on their own but also pair perfectly with spicy or savory foods, making them a staple on most Jamaican dinner tables. The recipe is simple, but for me,  they are packed with tradition and memories of the sweetest Jamaican woman who has made a huge impact on my life.

Makes 10-12 dumplings

INGREDIENTS

• 1 1/2 cups flour

• 1/2 cup fine cornmeal

• 6 tbsp sugar

• 2 tsp baking powder

• 1 tsp vanilla

• 1/2 tsp salt

• 3/4 cup milk

• 1/4 tsp nutmeg (optional)

• Oil for deep frying

DIRECTIONS

1. Heat a pot with a heavy bottom with aminimum of 3 inches of oil over medium heat until it reaches 350°F.

2. In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt.

3. Stir in the vanilla and milk until the dough forms.

4. Pinch off pieces of dough and roll them into circular or oval shapes before slightly flattening them.   You should be able to make about 10-12 dumplings.

5. Once the oil reaches 350°F, fry the dumplings until golden brown, turning them as needed.

6. Remove the dumplings to a paper towel lined plate to absorb any excess oil.  Serve warm or cold.