Jam Dumplings Recipes

JAMAICAN FRIED DUMPLINGS

Jamaican Fried Dumplings image

Flat fried buttery dough usually served with cod fish in Jamaica, as a big weekend breakfast, slightly different from the American dumplings.

Provided by Stephanie

Categories Main Dish Recipes Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

4 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons salt
½ cup butter
½ cup cold water
1 cup vegetable oil for frying

Steps:

In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas. Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly.
Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and shape into a patty - kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.

Nutrition Facts : Calories 472.2 calories, Carbohydrate 64 g, Cholesterol 40.7 mg, Fat 19.8 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 855.1 mg, Sugar 0.2 g

JAM DOUGHNUTS

Jam doughnuts image

Make a batch of our sweet jam doughnuts for the ultimate indulgent treat. These pillowy soft doughnuts are well worth the effort and are great for sharing

Provided by Justin Gellatly

Categories Dessert, Treat

Time 1h25m

Yield Makes about 20 doughnuts (about 1kg dough)

Number Of Ingredients 10

Ingredients

500g strong white bread flour
60g golden caster sugar
15g fresh yeast , crumbled
4 eggs
½ lemon , zested
2 tsp fine sea salt
125g softened unsalted butter
about 2 litres sunflower oil , for deep-frying
caster sugar , for tossing
300g jam for filling

Steps:

Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
Start the mixer up again on a medium speed and slowly add the butter to the dough - about 25g at a time. Once it's all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
Cover the bowl with cling film or a clean tea towel and leave to prove until it's doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don't want them to stick together while they prove.
Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C. Read our guide on how to deep-fry safely for more essential information.
When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
Fry for 2 mins each side until golden brown - they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
Remove the doughnuts from the fryer and place them on kitchen paper.
Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct - if it's too high, they will burn and be raw in the middle; if it's too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
Fill a piping bag with jam and pipe into the doughnut until nicely swollen - about 1 tbsp per doughnut. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.

Nutrition Facts : Calories 233 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

JAM DUMPLINGS

Jam Dumplings image

This is a yummy little treat for the kiddies. When I'm low on money and the kids want a dessert I whip up this wonderful southern treat.

Provided by southern chef in lo

Categories Dessert

Time 22m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons baking powder
3 tablespoons shortening
3/4-1 cup milk
2 cups jam or 2 cups preserves, any flavor
3 cups water

Steps:

For dumplings: Stir all dry ingredients together; cut in shorting until mixture resembles coarse crumbs. Gradually stir in enough milk to make dough soft.
For syrup: Make syrup of the jam by adding jam and water in a large pot. When syrup in melted down and comes to a boil, reduce heat and drop biscuit dough on top by the teaspoonful.
Cover at once; simmer for 12 minutes. Remove dumplings and arrange in a deep serving dish. Pour remaining syrup around dumplings and serve hot.

Nutrition Facts : Calories 394, Fat 6, SaturatedFat 1.8, Cholesterol 3.2, Sodium 443.4, Carbohydrate 80.3, Fiber 1.7, Sugar 38.9, Protein 4.3

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