We want the skin on the chicken thighs to become golden brown and crispy, but we're not completely cooking the chicken. (You'll save some of the magical chicken fat for the dumplings) Next ...

Crispy and golden-brown on the outside, light and fluffy on the inside, festival are a staple in Jamaican cuisine for a reason. And luckily, these delicious fried dumplings couldn't be easier to make.

Adding dumplings to this simple ... Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown. Turn the chicken over and fry for 2-3 minutes.

Embrace the colder months with a great, big hug of a dish: comforting mince and dumplings ... stirring occasionally until soft and pale golden-brown. Add the mince and cook for a further five ...

Heat the other 2 tbsp oil in a frying pan and add the onion, carrot and garlic and cook gently until softened and golden brown ... After 1½ hours make the dumplings, by placing the flour ...