North America → 🇦🇬 Antigua and Barbuda → St. John's
Antiguan Fried Dumplings with Cheese
Antiguan · easy · serves 4
prep 20 min · cook 15 min
~591 cal · 19g protein · 67g carbs · 27g fat (estimated, per serving)
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Fried dumplings with a wedge of cheese
🇦🇬 St. John's
On Antigua, breakfast often means fried dumplings: rounds of soft dough fried until deep gold and crisp-shelled, then split hot and paired with a wedge of sharp cheddar that softens against the steam. Quick, cheap, and satisfying, they carry islanders through a busy morning.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2.5 cups all-purpose flour
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2 tbsp sugar
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2 tsp baking powder
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3/4 cup warm water
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6 oz sharp cheddar, to serve
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3 cups neutral oil, for frying
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1/2 tsp salt
Instructions
1
Mix the flour, sugar, baking powder, and salt, then add water to make a firm, smooth dough.
2
Knead briefly, cover, and rest 15 minutes, then divide and roll into smooth balls, slightly flattened.
3
Fry in oil over medium heat, turning, until deep gold and cooked through, about 8 minutes.
4
Drain, split each hot dumpling, and tuck in a wedge of cheese to soften before eating.
Antiguan home breakfast.
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🌏 While it simmers — know your destination
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St. John's. A harbor capital that pairs fungee with pepperpot.
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Antigua and Barbuda. Twin Caribbean islands whose national dish is cornmeal fungee.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Antigua and Barbuda
Fungee and Pepperpot
Antigua's national dish: cornmeal fungee dumpling served with a thick stewed pepperpot of greens and meat.