Daily food & travel inspiration in your inbox

Laz's Johnnycake dumplings are so light on the inside and crisp on the outside. Perfect for sopping up that gravy, baby!

Jamaican Johnnycake Dumplings  


  • Canola oil, for deep frying

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 1/2 tablespoons sugar

  • 1/4 teaspoon salt

  • 2 tablespoons unsalted butter, cubed

  • 1/3 cup whole milk


  1. Heat canola oil in a deep skillet over medium-high heat until it registers 325°F.

  2. In a mixing bowl, combine the flour, baking powder, sugar, and salt. Using your fingers, rub the butter into the flour mixture until it resembles pea-size crumbles. Add the milk and form into a dough. Divide the dough into 7 or 8 (2-ounce) balls. Working in small batches, fry the dumplings until puffed and golden brown on all sides, about 10 minutes. Transfer to a plate lined with paper towel and drain. Serve.

  3. Cook with soul. Eat with pleasure!

Jamaican Johnnycake Dumplings  




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- To start off with our dumplings, we're gonna actually use some all-purpose flour, just about two cups. Gonna eyeball this. That's good, a little bit more. We're also going to add some sugar, so about a tablespoon and a half. These cakes are so delicious and easy to make. To that I'm gonna add some baking powder, a pinch of salt, yum. A little more salt. And we're gonna use some unsalted butter. I'm just gonna press with a fork. Just get it incorporated into our flour. That looks amazing. So I'm gonna use my hands. So we're just cutting the butter into the flour. This is almost like making a dough. Very very easy to do. So to this mixture I'm gonna add in some milk. I'm using a whole milk, and just enough to form a dough. Once this forms into a beautiful ball, it'll just literally start to grip away from the sides of the bowl. So now what I'm gonna do, is just break them up into small bowls, balls. And I'm gonna fry them in our oil. So I've got some canola oil, heated over medium high heat. Enough for deep frying. We're gonna keep cranking these out. So I've got our last ball that I'm making here. Now these are going to expand once they hit that hot oil because we used a leavening agent called baking powder. So it's going to expand. So once you do them small, just know that you wanna place them a little bit farther apart so that they can expand and grow. Cool, let that baby fry. So these look really delicious, I can see that they're starting to brown along the edges, so I'm just gonna give 'em a flip. That looks great. Our johnny cake, dumplings, look really ready to go, so I'm gonna pull them out of our oil. You're gonna set them onto a plate lined with paper towel. Look how delicious that looks. So they're golden brown all over. Fantastic. So once your dumplings have drained, get all that oil out, we're just gonna move them onto a serving platter. Now you can eat this with salt fish, really traditional in like Caribbean, Guyanese, Jamaican culture, or you can eat them alone, by themselves. They're really really great as a breakfast food, with some scrambled eggs, some salami. Look at that. I'm gonna give one of these a try. Mm, it's a perfect texture. It's a little dense, and I can see the fluffiness of the dough on the inside. So so delicious. Guys, check it out. Thanks for watching, I'm Son of a Southern Chef. See you next time.