Equipment
Ingredients
Dumpling Dough
- 300 g all-purpose flour
- 150 ml water, warm
- 4 g baking powder
- 3 g salt
- 15 ml vegetable oil
Jerk Filling
- 300 g boneless skinless chicken thighs, finely diced
- 60 g wet jerk marinade, store-bought or homemade
- 3 scallions, finely chopped
- 15 ml vegetable oil
Coating and Frying
- 100 g coarse polenta
- 50 ml water, for moistening dough
- 1000 ml vegetable oil, for deep frying
Nutrition (per serving)
Method
In a bowl, combine the finely diced chicken or shredded jackfruit with the jerk marinade and scallions. Toss thoroughly to coat, cover, and let marinate in the refrigerator for at least 30 minutes. Always wash hands and sanitize surfaces immediately after handling raw poultry to prevent cross-contamination.
Heat 15ml of vegetable oil in a frying pan over medium-high heat. Add the marinated filling and cook until the chicken is fully opaque and reaches an internal temperature of 74C (165F), or the jackfruit is slightly caramelized and most moisture has evaporated. Remove from heat and let cool completely.
While the filling cools, whisk together the flour, baking powder, and salt in a clean mixing bowl. Drizzle in 15ml of oil and the warm water, mixing until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes to relax the gluten.
Divide the rested dough into 15 equal portions, roughly 30g each. Roll each portion into a ball, then flatten into a disc about 8 centimeters wide. Place a heaped spoonful of the cooled filling into the center of each disc.
Pull the edges of the dough over the filling and pinch firmly to seal. Roll the sealed dumpling between your palms to form a smooth ball. Lightly brush or dab the exterior of the ball with water, then roll it in the coarse polenta until evenly coated.
Heat the deep frying oil in a heavy-bottomed pot to 175C (350F). Carefully lower 4 to 5 dumplings at a time into the oil and fry for 5 to 6 minutes, turning occasionally, until the polenta coating is deep golden brown and the dough is cooked through.
Remove the fried dumplings with a slotted spoon and transfer to a wire rack or paper towel-lined plate to drain. Let rest for 5 minutes before serving to allow the intensely hot filling to cool slightly.
Chef's Notes
- Using cooked filling prevents the dough from becoming soggy from raw meat juices and guarantees the poultry reaches a safe temperature.
- For the jackfruit substitution, squeeze as much water as possible out of the canned jackfruit before shredding to mimic the dry texture of chicken.
- The resting period for the dough is essential; attempting to stretch unrelaxed dough will cause it to tear, leaking filling into the hot oil.
- If your jerk marinade is particularly thick, you can thin it with a splash of pineapple juice to help it coat the protein more evenly.
- The coarse polenta offers a distinctly satisfying crunch that fine cornmeal cannot replicate. Ensure it is coarse ground.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels.
Freezer: 1 month — Freeze uncooked, assembled dumplings in a single layer before transferring to a bag.
Reheating: Bake at 180C (350F) for 10-12 minutes until heated through and crispy.
