Jerk chicken dumplings
- Prepare
- overnight
- Cook
- over 2 hours
- Serve
- Serves 6
These Jamaican dumplings have crunchy batter on the outside and juicy jerk chicken inside – or jackfruit for vegetarians.
Ingredients
For the dumpling dough
- 240g/9oz self-raising flour, plus extra for dusting
- 60g/2¼oz cornflour
- 50g/1¾oz caster sugar
- 1 tsp smoked paprika
- 60g/2¼oz plain flour, for dusting
- 1 tsp garlic powder
- 1 tsp onion powder
- 40g/1½oz vegetable butter
- 1 tsp salt
For the marinated chicken
- 1 medium onion, finely chopped
- 8 garlic cloves, finely chopped
- 45g/1½oz fresh ginger, peeled and finely chopped
- 3 springs fresh thyme
- 2 spring onions, chopped
- 1–2 Scotch bonnet chillies, chopped
- 2 tsp pimento seeds
- 1 small bunch dried thyme
- 1 small bunch fresh oregano, leaves only
- 1 tsp fresh rosemary, chopped
- 50g/1¾oz browning
- 1 tbsp soft dark brown sugar
- 110ml/3½fl oz vegetable oil
- 60ml/2fl oz apple cider vinegar or lemon juice
- 4 boneless, skinless chicken thighs
- 2 tsp black pepper
- 1½ tsp salt
To assemble the dumplings
For the sauce
- 250g/9oz tomato purée or good-quality ketchup
- 100g/3½oz caster sugar
- 60ml/2fl oz white wine vinegar
- 1 tbsp molasses
- 50ml/2fl oz liquid smoke
- ½ tsp onion powder
- ½ tsp nutmeg
- 1 Scotch bonnet chilli, deseeded, or pepper sauce
For the jerk jackfruit
- 3 tbsp olive oil
- 4 red onions, finely chopped
- ½ tbsp honey, or to taste
- 1 tin green jackfruit, drained and chopped
- 3 tbsp wet all-purpose jerk seasoning (made as above)
- 1 tsp liquid smoke
- 400g tin chopped tomatoes
- ¼ tsp black pepper
- 1 tsp sea salt
For the salsa salad
- 1 sweet whole pineapple, chopped
- 2 mangoes, chopped
- 1 medium cucumber, chopped
- 1 medium red onion, chopped
- 1 red pepper, chopped
- 2 tbsp chopped fresh coriander
- 50ml/2fl oz lime juice, plus some zest
- ½ Scotch bonnet chilli, seeds removed
- 1 tsp sugar (optional)
- 1 tsp salt
Method
To make the dumpling dough, combine all the dry ingredients together with the butter and mix until it all comes together. Add 200–300ml/7–10fl oz cold water to the batter and mix to form a soft dough, then add the remaining water and mix until the dough is soft and fluffy. Place in a bowl and cover at room temperature.
To make the marinated chicken, add all the ingredients apart from the chicken into a food processor and blend until mushy. Set aside 3 tablespoons of this wet all-purpose jerk seasoning, then rub the rest onto the chicken thighs and let it marinate for at least 20 minutes or overnight.
Preheat the oven to 200C/180C Fan/Gas 6.
Put the chicken in a roasting tin and place in the oven for 25 minutes, the chickenshould be cooked through but soft and juicy.
Once cooked, remove from the oven and use two forks to shred the meat apart.
Place the tomato paste or ketchup, caster sugar, white wine vinegar, molasses, liquid smoke, onion powder, nutmeg and bonnet pepper or pepper sauce into a saucepan over a medium heat and cook for 5 minutes. Add the sauce to the chicken and set aside to cool.
To make the jerk jackfruit, heat the oil in a deep frying pan, then add the onion and salt and fry for 20 minutes until sticky. Add the honey and simmer for 2 minutes.
Add the jackfruit and the reserved 3 tablespoons all-purpose jerk seasoning and simmer for 2 minutes, then add the remaining ingredients along with 200ml/7fl oz water and cook for 30 minutes. At this stage the sauce should thicken. Remove from the heat and set aside to cool.
To assemble the dumplings, roll the dough onto a dry clean surface and dust with flour. Cut and weigh 111g/4oz of dough and roll on the surface or in the palm of your hand into a ball. Now roll the dough ball out to form a cup in your hand, add the plantain and 50g/1¾oz of the shredded chicken or jackfruit, then close the dough by pulling all the sides together and seal.
Roll each filled dumpling in the egg dip, then roll in polenta, shaking off the excess.
Preheat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the dumplings for 15 minutes to get that very crispy outside and the soft, fluffy and juicy inside.
To make the salsa salad, put everything into a large bowl, add the lime juice, salt and lime zest, if using, and combine. If any sweetness is missing from the fruits, you can add 1 teaspoon of sugar.
Serve the salsa salad with the jerk chicken or jackfruit dumplings.
