Preparation

Festival dumplings are the essential companion to Jamaican jerk and fried fish, providing sweet counterpoint to spice and heat. The name itself reflects celebration, and these golden cylinders deserve their festive reputation. Converting them to air fryer cooking seemed heretical until the first batch emerged with a texture improvement that would make any Jamaican grandmother reconsider tradition.

Making the Dough

1. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and nutmeg until no lumps remain.
2. Add vanilla extract to the cold water.
3. Pour liquid into dry ingredients and mix with your hands until a firm, slightly sticky dough forms. If too dry, add water by the tablespoon; if too wet, add more cornmeal.
4. Knead for 2 minutes until smooth. The dough should hold together well but not be tacky.
5. Let rest covered for 15 minutes.

Shaping and Air Frying

1. Divide dough into 8 equal portions. Roll each into a cylinder about 10cm long and 2cm in diameter, tapered slightly at the ends.
2. Preheat air fryer to 180°C.
3. Spray dumplings generously with cooking spray on all sides.
4. Arrange in basket with space between each. Cook for 10 minutes.
5. Flip each dumpling and spray again. Increase temperature to 190°C and cook another 8 minutes until deeply golden.
6. For extra crunch, give them a final 2 minutes at 200°C.

The exterior should be crisp enough to crack audibly, while the interior remains fluffy with a delicate crumb. Serve alongside anything spicy, or simply split them open and butter them while hot. They're also excellent for breakfast with jam.