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1
Sift the flour and combine with salt, baking powder, and sugar, mixing well. Optionally add butter.
2
Gradually add milk or water to form a dough, kneading just until it comes together without overworking. Avoid making it too wet or sticky.
3
Cover the dough with a damp cloth and let it rest for 20–30 minutes.
4
Divide the dough into 12 balls, dust lightly with flour, and roll them between your palms until smooth.
5
Heat oil in a pot over low to medium heat, ensuring it's hot enough to fry but not so hot that the dumplings burn before cooking through.
6
Add the dumplings to the hot oil and fry. When they float and puff up, they'll be light and fluffy. Cook each side for a few minutes until golden brown.
7
Remove the dumplings from the oil and drain on paper towels.
8
Serve hot and enjoy. Perfect with ackee and saltfish, steamed calaloo, or your choice of accompaniments.
PrimedTableBETA
