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 dumplings

1) 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.

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