Jamaican fried dumplings, known as just fried dumplings in our inner family circle and throughout Jamaica, are a treat for us. They generally don’t last on the plate long, no matter how many we make. Somehow we find a way to eat them all. You will see all types of names for these bread cakes including Johnny Cakes and Journey Cakes to name a couple. They would fit into breakfast the way our biscuits do.
My wife, who was born in Jamaica, had to keep correcting me as I perfected my recipe. I kept trying to hang on to that soft fluffy texture of southern biscuit. I finally resigned myself to the fact that fried dumplings are not biscuits. So I got serious about lowering the amount of baking powder in the recipe and achieving that perfect texture. I hope you enjoy them with your breakfast.
Fried dumplings are dense, filling, and delicious. You will find out after you’ve eaten a couple before you sit down for breakfast.
Jamaican Fried Dumplings (Johnny Cakes)
Traditional fried dumplings in Jamaican Cuisine
Dumpling Ingredients
Additional Ingredients
Instructions
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Measuring and Mixing with an Electric Mixer
Measure the ingredients out on a digital scale or use the converted volume measurements.
Mix the dry ingredients thoroughly in the mixing bowl and add the wet ingredients.
Combine the ingredients on speed 1 until mostly mixed, then knead the dough on speed 2 or 3 for three minutes.
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Rolling out and cutting the dumplings
Traditionally, these dumplings are formed by hand. I use a biscuit cutter to save time and make the process easier So, the choice is yours.
Start by spreading some bench flour on your counter (in a bakery this is referred to as a bench, thus the term "bench flour"). Enough to dust the counter, but not thick. You don't want to add too much flour to the dough, you are just trying to keep the dough from sticking.
If using a biscuit cutter, place the dough on the floured counter and roll it about 3/8-1/2" thick. Cut the dumplings with the biscuit cutter and set them aside.
If making the dumplings by hand, simply pinch off the amount of dough needed for the dumpling and shape a round disk about the same thickness.  When they are made by hand, the center of the disk is typically pressed in to make a large dimple in the middle.
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Frying the dumplings
In your fryer or a large cast iron skillet, heat your frying oil to 350 degrees Fahrenheit. Carefully add the dumplings into the hot oil and let them fry on the first side for 2 minutes and then flip them to fry for an additional minute.
Remove them from the oil to drain on a paper towel-lined plate. Let them cool until they are safe enough to handle and serve.
