Jamaican dumplings with plantains
- 350g plain flour, plus extra for dusting
- 1 tsp salt, plus more for seasoning
- 2 tsp baking powder
- 115g unsalted butter, cold and cut into cubes
- 125ml milk
- 1 ripe plantain, peeled and sliced
- Vegetable oil, for frying
Serves: 12 dumplings1) In a food processor combine the flour, salt and baking powder. Add the cold butter cubes and pulse until the mixture resembles coarse bread crumbs. Add the milk, a little bit at a time until it is completely worked into the dough. Once it comes together into a nice consistent ball and pulls away from the sides of the food processor, turn out onto a lightly floured work surface.
2) Divide the dough into about 12 little balls and push a slice of plantain into the middle of each, pinching the dough around the plantain so it is completely enclosed. Press each ball flat into a little cake, cover with a damp kitchen towel and allow to rest for 20 to 30 minutes.
3) In a large non-stick frying pan over medium heat, heat 60ml of vegetable oil. Prick the dumplings all over with a fork and, working in batches, fry the dumplings until golden and slightly puffy, about 3 to 5 minutes per side. Season with salt and serve warm.