Jerk chicken dumplings recipe
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. 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 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Serve the salsa salad with the jerk chicken or jackfruit dumplings.