festival dumplings travel

In Memory Of Karen Nicole Smith, 1972 - 2016

Jamaican Festivals – The Ultimate Fried Dumplings!

My first true encounter with ‘good’ Jamaican festivals was breakfast at our friend Dino’s home in Portmore Jamaica several years ago. Imagine waking up to a full spread of festivals, ackee and saltfish , boiled green bananas and to top it all off, a piping hot cup of rich and creamy Milo! Moms (Dino’s mom) had us set for the day! When the day came for us to continue our trek through Jamaica (Ocho Rios > Montego Bay then Negril) it was painful to know that we won’t be waking up to such a wonderful home-cooked breakfast anymore.

My inquisitive self had to investigate this wonderful Jamaican Festivals recipe in more detail, so with some arm-twisting I got mom to leave me with some hints. Here we go…

You’ll Need…

1 1/2 cups flour 3 tablespoons cornmeal 1/2 cup water 1/2 teaspoon salt 3 tablespoons sugar 1 teaspoon baking powder 1 teaspoon vanilla

* About 3 cups of veg oil for frying.

In a large bowl sift in the flour and baking powder, then add the cornmeal, sugar and salt. Give that a quick whisk to mix the ingredients, before we start adding water.

It’s now time to start adding the liquids, so pour in the vanilla and start adding the water a little at a time as you whisk everything around. As it stars to take the shape of dough, you will need to get your hands in there and start kneading. If you find that the 1/2 cup of water was not enough, do drizzle in some more. The idea is to work it for 5-7 minutes, until you have a well formed dough ball that’s firm dough and slightly sticky. Cover with plastic wrap or a tea towel and allow the dough to rest for about 1/2 hr.

After it’s rested, dust your work surface with four and divide the dough ball into 8 equal (as best you can) parts. Then using your hands form each piece into a cigar shape. Try to make them about 6-8 inches long and not overly thick. They will increase in size as they fry.

It’s now time to fry these until they are golden brown and get ready to enjoy some of the best fried dumplings you’ve ever had. Heat the vegetable oil on med, then gently add the shaped festivals dough into the pan. Allow to cook for about 2-3 minutes before you flip them over. In total you’ll probably need between 5-6 minutes for each to be fully cooked and take on that lovely golden color we’re looking for. Have paper towels ready to drain off the excess oil after they’re cooked.

These Jamaican festivals are just amazing and you’ll love the crunchy exterior and the fluffy interior will have a lovely texture followed by the flavored sweetness of the vanilla and sugar.

Do try to serve warm and if you want to get a  bit creative you can certainly dust them with some icing sugar if you want to make them more like a snack for the kids.

WINNER WANTED!

As I promised on Facebook a few days back, we’ve got a lovely 7 piece Tomodachi knife set to give out to one lucky winner. There was a lot of excitement when I posted that note, so I do expect to see a lot of entries for this giveaway. All you have to do is watch the following video and in the comment section directly below, let me know if the tutorial was helpful (basically what you like about it).

Your name will be automatically entered to win this beautiful knife set which I’m sure you’ll enjoy using. One lucky winner will then be chosen (randomly) and we’ll mail out the prize to you as we normally do.

Here are the rules pertaining to winning this knife set.

– contest is open to everyone globally (even if you won something here before)

– 1 winner will be chosen at random

– contest is open from May 30 – to midnight June 30.

– winner will be announced within 1 week of the official close date.

– the winner will have 1 week to contact us with their mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this wonderful collection of knives out to you. It’s simple, free and fun!

You may also enjoy:

Concord grape pepper jelly., poi bhagi aka malabar spinach recipe., easy and delicious coconut rice recipe..

Got a question in regards to this recipe? Please tell us at Ask Chris .

519 Comments

I made this tonight to go along with Jamaican style liver & onions. I loved it although it was sweeter than I expected. The Guyanese bakes I usually make are not as sweet but cornmeal in this adds a wonderful crunchiness. Thanks a lot.

Thanks for sharing this recipe. I really wanna try it out but what’s the standard measurement of 1 cup in grams or ml. This would really be helpful as cups vary. Thanks

a measuring cup does not vary, it’s the same globally

Great recipe Chris. Came out very good. I am going to go to Jamaica and compare against Scotchie’s.

Scotchies fesvitals are delicious!!!

Hi, I’m a few weeks home from Jamaica. I work with the Forward Step Foundation in Portmore and am lucky enough to have become friends with the woman who runs it and her family. Her husband Steppa made garlic dumplings and I loved them! I can’t wait to try your recipe is sounds amazing…. So to the question, the video is great! I really love how you showed the mixing of the ingredients and how you did it but best of it all is that you show how the dough should be. That right there is enough for me to say yours is the best I’ve seen. I will be recommending your site to others. Thank you, I’ll be having some yummy dumplings here shortly, Liz

Wow! I made this for breakfast this morning salt fish and cocoa tea. The recipe was very easy to follow. When we travel we always buy then at the airport(B/dos). Now I know how will be making them often. Thanks Chris

I love this recipe I make the mixture and the roll in to balls and put them in a muffin tin or Yorkshire pudding tin and bake with a little oil turn halfway and add a little more oil. I serve with curried mutton rice&peas and a creamy coleslaw Perfect !!

How did this turn out in the muffin tin? It would sure cut down on the oil content.

I’ll sure try these, it sounds good. I usually make dumplings with all purpose flour, corn meal, 2 pinches of sugar, baking powder and knead with enough water but I’ve NEVER used vanilla so I’ll have to try this! Thank you Chris and God bless.

This is the best recipe I found! My daughter said I could open up my own Jamaican takeaway! Thank you

Thanks. Was searching for the recipe for a long time

I love you!!! Someone needs to put you on food network!!!

Lovely lovely lovely. Very easy to follow! I’ve been looking for a festival recipe for some time now and this is it. Big up yourself !

I love Caribbean pot. My mom never taught me how to cook, thanks to Caribbean pot I am able to cook for my family.

Brilliant, I have been trying to find an authentic recipe for many many years, In the UK I have to make do with bog standard box mix. Been married to my Jamaican husband for 42 years and can now make proper Festival for him, children and grandchildren. We like them original with Snapper Fish, or as a sweet, lightly dusted with icing sugar and cinnamon.

Looks great. My grandkids would love forming them, just like play doh but edible and tasty.

I was thinking about making these for my anniversary party. I was wondering how long ahead of time I can make them and put them in a warmer and for them to stay good. How long do they stay edible after frying?

you can keep them warm for about an hour or so, but any longer and you start losing that lovely crunchy outer texture.

I enjoyed and love it… It really helps me to do the right way of cooking dumplings…thanks

recipe more good . The ‘ll upload my site thank you very much for sharing

Simple and tasty. Keep up the good work.

I remember eating these a lot when I used to live in Maryland. I never attempted to make them until I made chicken soup from your website. I no longer Google for any Caribbean recipes. You are my source and I’ve never been let down. Thank you!

Loved the festivals! I got a few from a work colleague who bought some. I then searched the internet for the recipe and will try it out when I’m off from work!!

Loved the recipeon the festivals i have tried making it many times and it never turned out after watching the video and following your recipe SUCCESS best festivals i have ever had!! Thanks so much

i love all your recipes and all your videos thank you for cooking like this i appreciate you’re doing good…..

Oh my god! tried these for the first time last week and they came out peerrrrrrrfect. so good I’ve now made them 4 times in 1 week. if i need a snack i go make some. Kids loooove them . passed recipe on to my friends/family

Oh goshhhhhh , I absolutely love all of your cooking receipes! I love festivals they are so simple to make yet so tasty . I just order your lastest cookbook, I’m so excited !

• Pingback: Jamaica - Baked & fried festivals - Glittering Muffins

Absolutely loved your recipe…didn’t have any baking powder so I had to substitute with baking soda…but the still came out wonderful and yummy…thanks a lot!

I recently visited Jamaica for the first time. I fell in love with Festival bread it was awesome. As soon as we were back home I had to find the recipe. Thanks a million 🙂

Loved it! First time ive made festival today and it came out perfect. Thanks C 🙂

Love your cooking of festivals

I love you're video it was very helpful I like that you mixed the vanilla with the water and not just poured it in the flour that was nice. This looks very easy to make i will be trying it tomorrow no more going to the Jamaica restaurant just for festivals.

Love your tutorials. They are clear and precise. I have learned so much here and I am passing on this site to everyone I know. Especially my friends from outside the Caribbean. The instructions can be easily followed by anyone.

I am ready to try this, looks very yummy, the recipes on the video seems real simple to do, keep up the good work that you always do Chris, I've made plenty of recipes that you have had on your site, and they always turn out just as I expected, delicious!

Chris you are a 'wicked' chef yes you are! Thanks for the hands on recipe and tips to boot!

Can't wait to make these. The video was very informative. Never knew about these. Can't wait to taste them.

I can't wait to try this dish! I am planning a Caribbean day of my own so many of these dishes will be used. I'm so excited!

I cannot wait to make these tonight. I've only just started learning to make Caribbean dishes, and love the recipes and your videos. I want to make it all! Thank you! I also love Clorox wipes, and always keep them handy. You rock! Thank you!

I have been following you for a while. I am a chef and culinary student, about to graduate. The festivals video was great. Will be making some for a few of my people to sample. Would love those knives, too!

Was so great to learn about the festival dumplings, I liked the detailed instructions on kneading and frying the dough, Will try this with saltfish or maybe with some other fish dish, thanks!

hey as usual your recipes always turn out great, i love all your recipes and the face that you always cover recipes from all over the caribbean so I not only get trini stuff here but other countries festival delicacies as well, thanks Chris.

Lovely video that made me hungry and anxious to make the festivals. The video is very helpful and easy to follow. I like that you mentioned your website at the top and end of the video (sort of the way I leave my phone number when I leave a message). I like that the camera was positioned on one side for the dough making and positioned on the other side for shaping the festivals. I like the dissolves that break up the locked down shots. (They also give a sense of progress.) I like the reminders that help the process, such as putting more flour on your hands if need be and not crowding the pan, etc. And, again, it made me hungry. Prima!

Those look Wonderful!! Can't wait to try the recipe

easy video. like that the dumplings are made finger length/shape as opposed to round.

I love it. the instructions was clear informative and also very educational for those who never tried it. Thanks again you make people fall in love with cooking. keep it up.

Will try some day my hubby lived in Jamaica for 4 yrs would be a welcome surprise.

Chris, thanks for this video. My sister has been asking me me to make festivals and at first I was wondering "what the heck is a festival" (lol).. Okay now I'm reassured that they're doable. I'll definitely try them. I would love to win those knives as well. Good luck to everyone and Chris keep doing what you do.

Don't like a lot of recipes that just say fry until golden brown, much happier that you actuall give an amount of time to fry for.

Please enter my name in your contest. I can’t wait to try this dish!!!

Love how easy it is to follow this tutorial! I love festivals! So excited to try this out!

Great receipt. I love dumplings. Will be making Festival really soon. Great dish.

Your dumpling are amazing, Thank You

We call fried dough "bakes" in ST Vincent. Hot and fresh out of the oil, you just have to add some salt fish and you are set for a great meal.

Excellent Chris, you are my chef. Please keep teaching me more. I never fried dumplings before. WOW!

Everytime I have these I can't get enough. You video helped me get the festivals just right. Thank you thank you. Now I can cook for my mom when she comes by.

after trying this recipe i felt that it could replace the bake in maracas bake and shark, excellent i will be making this often

So glad you gave about how long to fry in actual minutes instead of "till golden brown", always helps to have a round about idea how long it will take for this sort of thing to be fully cooked.

Great simple recipe or at least that's how you made it look….going to try some now….

Festivals are anytime food at my house with 3 growing boys!

Really enjoyed learning how to make festivals,will have to try it next time I make saltfish and tomato choka.

Ackee and salt fish with festivals is one of my all time favorite meals. I have never been able to get the festivals just right though . its always a little too rubbery lol. Thanks for the directs they were easy to follow and give some hope of achieving delicious festivals. Thanks for taking the time out to make this video . much love.

Chris the video was exact and to the point it brought back memories when I was growing up in Jamaica my uncle had a shop right on Hellshire beach we use to eat festival to my belly waan buss lol its Nice with di ackee but more sweeter with some escrovitch fish try it

I make festivals all the time but not like yours. I stay clear of the white sugar as it is not healthy for you. The only thing I do differently is add raisins or currants, and let me tell you the festivals disappear as you turn your back.

Entering for the knife set .I love your recipes it is quick and easy.

The video was easy to follow. Looking forward to others like this.

Chris, I love this tutorial..so simple to follow, my 5 year old daughter and I are going to make some festivals today and will have my Jamaican husband be the judge tonight. Thanks very much. Cheers! Johanne

i am so pleased that i found your website,it has a combination of all my fav foods,my family and i a trying one almost very sunday, and my bf enjoys the cassava pone OMG!

Loove jamaican dumpling…….will try make it…….txs for the recipe…

The Video is quite comprehensive and easy to follow. Good job!

your are a great cook i love the videos and the step by step explanation

Love your videos and recipes. Great help in my kitchen and my cooking.

Great video as usual. I will try this one for sure…

Great video as usual. Will try this one for sure….

Hi Chris I eat cornmeal dumpling, cassava dumplings, plain flour dumpling but never fried …..Sure love to try fried dumplings…hmmm

I love the video. It was very informative and straight forward. A novice can follow the stes and become a chef. Keep up the great work.

I watched the video and I absolutely loved it. I have eaten festivals before from the Jamaican restaurants and I always wondered how it was made. Now that you showed us how to make it from the tutorial I am going to surprise my American friends and make it as a breakfast meal along with some saltfish to give them a taste of Caribbean dishes. Your videos are really great and I learn how to make a lot of dishes by watching them. It's really great to have a good Caribbean cook who puts the traditional dishes out there for us to enjoy. Everytime I have to cook for my friends I always come to this website. Thanks Chris and continue to embrace us with more recipes and great cooking ideas.

I always love the way you make every video easy to follow along. You also introduce me to many new recipes that look appetizing every time. WICKED! 🙂

Chris, your recipes are so simple. I like to try them out . Most times, i am able to substitute ingredients when original items are not available. Thank you and keep up the good work.

Yeah Chris keep up the good work every recipe well explained and ideal. Thanks again

Hi Chris, after looking at this video I was very excited to try this recipe. I really admire the way you breakdown everything and thanks alot for the picture per step guidance it is much appreciated. Blessings and keep doing what you do best………sharing those enticing step by step tutorials

Looks yummy. Great video as always.

Love the recipes I'm a newly wed so this helps me to cook for my husband

Very nice viedo, like to eat these with jerk pork to sop up the juices.can't seem to get hard dough bread in fl.

Now I don't have to wait till I go to Jamaica to get these!

Hi Chris, I love your recipes!!! Great photos and step by step directions and of course all of your videos are boss!!! Keep up the great work!

I tried them out, only a bit smaller, as a snack. We could not stop eating them. As soon as I saw this recipee I wanted to try it. Now I did and I can tell you all: it was GOOOOOOOOOOD!!!!!! So thank you again Chris…..

Hi, love your recipes!!! Great photos and directions and all of your videos are boss!!!

Seen your video, thought it looked easy. I will have to try to make it seeing I have all the ingredients in the kitchen now. The best part was when you started frying because I know now what it should look like, also how you added the Vanilla, cornmeal and sugar. Sounds like a treat !!!

Thanks for the easy to follow directions!!!!!

Thanks for the recipe!!!!

Great tutorial, I will def be making festivals for my Welsh – Caribbean BBQ next week which will mostly be food made from your recipes! I’ve already made your mango hot sauce and your pineapple hot sauce.

Now if this would just ensure that we get Trini style weather instead of typical British rain, it would be perfect!

I have got to try this , it looks yummy!

This site has very interesting recipes and stories that flavour the food in a fun way! Thanks a lot.

This video was very helpful! Just made some for a snack, and they were wonderful!

I absolutely adore your recipes.

posted a comment yesterday. don't know if it went through. i just love the recipes. The jamaican dumplings were wonderful. Thanks for keeping me updated on your videos and recipes.

Hi Chris, I tried your fried dumplings and I love them. They are somewhat similar to our Barbardian muffins only they are long instead of round.

Hi Chris, as a culinary arts student, and being the only one with a Caribbean background in the middle of Sofia Bulgaria, I have to say your site helped me immensely as I developed a 4 course menu for our Caribbean theme night for our student operated restaurant. The food was a huge hit! I am so glad my Mother recommended your site to me, as I would be lost without it! Your tutorials are precise, concise and so very useful!

What a great way to be given a shortcut to mastering something new! The directions are, as usual, very helpful!

love the dumplings .a first for me loved'em . the instruction video was just great . your site is the best lots of hand fun thing to cook for my family . they love your recipes and eating the food i cook. keep up the good site . CHEERS CHRIS.

This is an awesome prize and would look great in my kitchen

Loved the video!! I especially like the step by step tutorial. I've been searching for an easy dough recipe and this looks like something I could easily prepare.

gosh i'm hungry 🙁

You mode this look so easy. I can't wait to try this one. Thanks Chris

yum yum ….very helpful

Love the recipes.

Hi Chris I must say this video did something great for me I make the normal boil dumblings for my family but I never eatthem because of the boil flour but now I am eating them as they are fried I love them with anything thank you so much,

thanks for the info. i am currently a student at the university of the southern caribbean, in the family and consumer department and i am always looking for helpful hints on how to add the twist to what ever i am planning, and i must say that u are truly a bank of knowledge. i enjoy your posts and continue to do what u are doing.

I made it for the first time and it taste really good . THANKS

Thank you for the recipe. I have always wanted to try making festival

I definitely want to try these! I can almost smell them through the laptop! Lol

Love the step by step instructions! Also, they look so delicious.. Ill have to make these.. Thanks for all the great recipe.. they all look so easy to cook!

Love, Love, Loving this recipe and all of your recipes! Can't wait to try it.

The instructions are clear and easy to follow, I like that. This is definitely worth trying.

Very good website to learn to prepare new types of food!

Mmmmm! I will defo be making this soon 

I have been spreading the word about your amazing videos and recipes. Has really improved my own cooking skills. Oxtail in guinness, OH LAWD!!!, WICKED MI BREDDA….keep them coming Chris Nuff Respect

Very clear instructions, and helpful to see each stage in the preparation of the dough and the cooking. I love Caribbean flavors, and especially how you explain the different names used in different communities for the special ingredients, and what to substitute if I can't find those ingredients here in Michigan. I am a vegan and into whole foods and healthy eating (so more veggie-based soups, stews, and curries than fried foods), and I love your recipes of this type since they don't skimp on flavor. Thanks!

Amaaazing video. I was able to understand and apply some of these principles in my own kitchen. Let the cooking begin!!! thanks again

I like your step by step presentation. I fell in love with Jamaican festivals some years back. I wanted to make my own so I got a Jamaican friend to show me (step by step) how to make them. We made some great dumplings. Also, the ackee and saltfish you have there looks absolutely mouthwatering

I heard of Jamaican festivals, but had no idea how to make them. I would have never guessed the vanilla or the cornmeal. Thank you for providing us such a great service with exact measurements and technique.

a new way to have dumplings 😀 can't wait to try it has the effect of granny's special evening treat.

I have never had festivals, but will be making them with salt fish as soon as the Dr. Gives me the okay to resume my normal activities . Love the way you explain everything in detail.

Whats Up Chris another great vid that is off the chain and allows me to save time money and make awesome dishes for my family.. Thanks, My favorite is still the simple oven baked BBQ chicken but these festivals are wicked good…. God Bless you and Keep it up

I MADE THIS BUT IT STILL WAS NOT AS PERFECT AS ALL THE RECIPES I TRIED FROM YOU. I WILL TRY AGAIN

The amount of water would depend on the flour and the ambient humidity.

I am a Trini who visited and fell in love with Jamaica. I call it my second home. The festivals brought back fond memories. Your usual, easy to follow video/recipes make cooking a joy. So, without having to explain the taste of festivals to my family, I’ll just make some and based on my past experience using your recipes, I know they will be “boss”. Thanks again Chris.

Always wanted to try this particular FESTIVAL and your video is exactly what I needed to make my first attempt!!! Great job!

Thanks Coco

That is very interesting and clear, straightforward step-by-step demo! Cannot wait to try out this!!!

Yummy, but cant enjoy them anymore as I have Celiac Disease. Will have to adapt the recipe and see how it goes!!!M

I never even heard of this before, but am going to give it a try. It looks awsome and delicious.

These little fry dumplings are one of my favorite indulgences. My people in Jamaica call them festivals. In my home country of Trinidad, it's simply fry dumplings. Thanks for the memories and wonderful tasting recipe.

Really like Chris' accent and his tip about not overcrowding the pan when frying.

Your videos make things easy! No one is doing Caribbean on Food Channel. You are #1.

I bought a bag of festivals yesterday at our “local” (10 miles away) Caribbean market. I love what they do for a couple of fresh hot sauces, like scotch bonnet and garlic, pepper vinegar.

You taught me how to make proper stew chicken and such. Keep those videos coming Chris.

Would love to win these knives Chris! Love your cooking.

Your recipes remind me of home! Keep em coming.

Hi Chris, thanks for all the great recipes. BBQ sauce/chicken, acra , black cake…..to name a few… all delicious

Breakfast tomorrow

Nice…I loved the video. I'm gonna be trying these on Sunday with my stress codfish…thnx

First time I had these i Jamaica i could not eat enough. I love them especially with escovich fish and spianch rice Yummmmmmmmmmmmm!!!!!!

Great recipe and easy to follow

I tried it and it came out delicious thank you very much

the video was pretty clear, love the tip on dusting hands with flour

I will definitely try to make these.

This video seems very easy but can I sprinkle with cinnamon and sugar for an extra sweet treat? Do you recommend ?

Off to make some of these now! Love your videos, always high energy.

I want to try the Ackee & Saltfish….

Thanks For the Video Chris ,, Easy Peasy and so darn good.. btw,, pretty set of knives,,and FYI ,,TOMODACHI is" friend" in Japanese,,suits You & CaribbeanPot.com perfectly.

Excellent Video. What I like most of all about your recipes is that you have videos explaining most of your recipes and they are full of life and interesting. I like the fact that you added a tid bit about using clorox wipes for the oil cleanup. Your Fried Dumplings are great with any meal. Loved it.

Chris, although i am a senior citizen i really enjoy ur recipes. Tried the Jamaican dumplins and it was a succes . So easy and not much time involved. Thanks for keeping me updated with ur recipes.

Very easy and simple to follow.

I would like to enter your contest please – Merlyn Raymond

Your directions are easy to follow and your videos are very helpful.

Your receipts all turn out fantastic. Make at least one from your website every week.

I love Caribbeanpot.com a great source for fun wonderful season food

Chris, These knives look wonderful. They would come in handy for making the recipe that you posted with them. Keep up the good work. Wendy

rachel rampaul:)

I can taste them already, I'm going to make them today, Thanks Chris

Love all your videos..helps ot see what it is supposed to look like during all the steps! =) Thanks for helping me become a bad ass in the kitchen!

Great video very clear. Thanks for reminding me about the wonders of your Jamaican foods.

Great video!

Had festivals for the 1st time 5 years ago whilst on my honeymoon and has been in love with it since.Tried many times to make it but never quite captured the perfect flavour..Thanks Chris with that recipe you have a very happy and fulfilled subscriber.

Never made Festivals before but now I'm excited to try. I'll let you know how it goes!

Easy to follow! I followed your recipe and it came out so good! Thanks.

It may be time for you to pursue your interest (and ours) in cooking… on television! Have you given the possibility any thought? You have the foods and the personality for it

I loved the idea of adding vanilla to enhance the flavour. The video is easy to follow and i'm looking forward to making festival as I finally have a recipe that will be amazing and worth trying! Thanks for the idea on the wipes Chris, it beats cleaning with a soapy sponge. Excellent tip for cleanup

Great recipe! Looking forward to more fun recipes! Easy to understand and follow along! Thanks so much! Keep up the good work!

Looks Delicious I love festival with escoveitch fish

Always good information. Thanks for sharing your recipes.

It was super helpful!

As always Chris beautify done, keep the videos coming. Very help full.

Thanks for the recipes, I am the chef for several prominent families and am always looking for interesting dishes.

Taste awesome.

Love Festivals. Can't wait to make these 🙂

Wow! You have a lot of entries for your contest. Everyone loves your tutorials. They are short and simple. It is also good that if you make a mistake, you do not cut it out of your video. For example, you started mixing the dough with the whisk and it got all stuck up in the whisk, so you got rid of it and mixed it with your hands. This Trini had never hear of Jamaican Festivals before. They look yummy.

I have now tried them and they came out great. Thanks for the easy, for even me to follow, instructions.

Hey Chris I love your recipes you have good food. I saved them all in a file and cook it here in Newfoundland for my friends. The knives look great. Just to let you know if anyone is interested this is come home year in Newfoundland from August 9-August 18. I am sure you all will have fun.I sure will try this recipe.

Great recipe. The video is very easy to follow. I will give it a try.

Great recipe! I wonder if I can sprinkle some powder sugar in top and served for dessert

Chris, you are a great cook and your presentations are well done, your island festivals remind me of sorullos (so-ru-yos) corn meal based fried dumplings that have the hint of vanilla and sugar, I made from my Puerto Rican cookery as a snack. or accompaniment to cold salads and warm casseroles. Thanks for the carribean pot issues you send in my inbox. I hope to get some of your dishes on my table during my vacation in July. You should have your own cooking show on the FOOD NETWORK.

My husband will love this. I will definitely try it.

Nice one Chris, I tried the recipe followed the instructions and the festivals came out perfect.

I was a bit anxious using the oil but as long as its hot enough they are perfect! I even dusted a few with cinnamon sugar to have with my coffee. Thanks Chris!

I love the hands on approach to your videos. It makes them easy to follow! Could work full time trying all your recipes. Thanks Mr. Bean

Thanks Chris, I tried these dumplings and they came out perfect. The only problem was the fact that I didn't make enough for my family so you had kneading more flour late at night for everyone to enjoy.

Chris i love all your recipe always easy to follow xx Blessed love to you all da time xx One Love Sista k………………look forward to watchin more x

Loved the video. You gave great instructions and watching made me go make some. Soooo good.

love your videos, brings cooking alive.

Love your recipes

These look delicious!

Great video! Makes it SO easy! Gonna try this soon with some jerk chicken! Thanks pardner!

I made jerk pork the other day that was delicious!

So what I love about this video Chris (and all your videos in fact!) is that they are very clear and you make it easy for everyone to make these wonderful dishes. love that you film it from your point of view so we can actually see what you're seeing as you make it!

Looks great Chris – I have never had them before, definitely will try them. Great, simple to follow videos! Thank you!

Add water a little bit at a time…that's why mines never come out right. Will try with vanilla Thx Chris always enjoy your recipes 🙂

Yum looks great I might make it for my house mates

I tried the recipe. These Jamaican Festivals were the absolute BOMB! The video really helped me to see how things should look at each stage of preparation. The fact that they disappeared in a blink of an eye with requests for more put them on my "quick n easy" top 5 recipe list.

Hi Chris! I am new to your site and FB page. I am SO excited because although I'm not Caribbean I <3<3<3 (L.o.V.e) authentic food of the culture! Thank You very much for sharing. I will be following you closely now 🙂

Chris this recipe was simple and easy to follow. Looks yummy and one to add to my list of caribbean pot family favourites. Who say you can't learn to cook online.

I love the presentation and it is illustrated very easily so that everyone can understand and of course the meals are delicious I try them

My ex-husband is from Trinidad and it is his cooking that I truly miss… Love your videos it brings good memories..

Can't wait to try this out……..thanks

yummy Jamaican food

They look delicious! The video was informative withour being boring. Good job on the instructions!

Another recipe I can't wait to try.

Those look yummy ill have to make it i know my kids Love it also they will eat anything that make with flour

Great food and presentation.

Those are some wicked dumplings done by a wicked chef. lol. I've definitely got to try that recipe.

i enjoy each and every recipe presented by chris, it brings back fond memories and i try my best to cook everything i learnt as a young woman in Trinidad.

i am jamaican and i must say your recipe sell off! amazing simply amazing!

Hi Chris…always looking forward to your videos. I love your recipes and love using them feed my family. Can't wait for my four year old to taste these festivals, I know she'd just love them.

such a great recipe … turned out golden and was yummy 🙂 video helped to see how it was done correctly!

As always, your receipt is easy to follow, most of all delicious, can't wait for the next video.

No matter how you read and follow a recipe it's always better to see it work. You work that recipe well. Thanks and I'm going to try it out.

As always , a great video. Will be trying this one soon. Rae.

Very enjoyable videos! Looking forward to trying all these great recipes! Thanks so much!

thank Chris for sharing your recipes with us. They are delish.

Hello!!!!!! Chris, words cannot express the Caribbean Gourmet mouth watering experience felt from this video. I envisioned my mouth instead of yours eating with a passion for the exotic, unique taste of those fried dumplins. Anyone who taste this dumplin with achee and saltfish could only describe the taste as a statelite explosion of Caribbean flavour. God bless you and Caribbean Pot.

I’m not very good with dough but will give this a try. Can you use raw sugar instead?

This recipe looks great, can’t wait to try it out. Love all of your recipes, they are easy to follow and come out fantastic.

Keep up the great work//

Very easy recipe to follow. Fantastic job Chris

i like the idea of mixing normal flour with a corn flour, I think it will make a big difference to the flavour

I'm a Trini young mummy and I'm always looking for new things to keep the family meals fun and spicy and I know you like your spicy stuff! This is something fairly new to me and I'm gonna give it a go because you managed, as always, to hit every detail…. and as all cooks learn one way or another, the simplest of details can make a world of difference in a dish……

Thank you Chris, for introducing me to dishes from other Islands. Just something different for a change. The videos are so simple, anyone can follow them with ease. Makes me want to try them all.

And I was just about to buy the Grace pre-made festivals. Now I don't have to! Thanks, Chris!

i tried this recipe, and my festivals came out beautifully. i also tried the bread pudding recipe and it was a hit with my mom and grandmother! And you know their approval is always worth its weight in gold! I dod not even have time to make a side to go with eat cause every time i turned around some ‘kitchen cockroach or rat’ went with two. Oh well maybe next time i will post a pic>

i love you Chris love love love

The video is very well laid out, and easy to follow…

I’ve always wanted to know how to do this.

Thanks much.

Ps I want those knives

Nice step by step instructions! Something different to try.

The video was great, It shows how easy it is to make festival. I will definitely use this recipe.

This looks very good and simple to make … even for a novice like me! Love all the recipes and videos … keep them coming!

Video was great….I’m so going to go try this recipe this weekend 🙂

thanks Chris

OMG, This recipe is amzing i always wanted to try the jamaican festival but what stood for me is the fact that essence was used so now i know the secret ingredient… Thanks Chris

Fantastic, a must try! Kids will love it!

I have to say, looks brilliant. Gonna try with lamb stew.

The dishes are tasty and very easy to prepare!

I cannot wait to try making these festivals, had them once here, but i think they were oval shaped with more cornmeal; these look absolutely fantastic though. Will be trying them very soon!!! thanks Chris.

Yum Yum! I'll be cooking these tonight. Love your recipes Chris!

Jamaican Festivals for Dummies (like me)! Love it!

I’ve never tried these before. They look awesome! Thanks for this simple recipe and the great videos – Keep ’em comin!

We’ll be trying these on the weekend with the kids for sure.

love the video! especially when you got in there with your fingers lol. real cooking ain’t neat.. not in my kitchen anyway lolol…and that it wasn’t fried too hard.. i’ve had some really hard festival in the past and that’s not fun…thanks for the video.. i gwan give it a try this weekend

I love your videos. It's much easier watching how a dish 'should' turn out than trying a written recipe and simply hoping. I've tried several of your recipes so far and will definitely be trying these. Not sure about pairing them with a savoury dish, but I'll try most things twice 😉

Great recipe, easy and delicious!

Always wanted to make festivals. Thanks Chris for the video.

awesome dish chris, edward

I will give this a try…thanks again Chris.

Amazing how many readers you have here man. I like the video concept, it's better in real time and I'm an avid YouTube user anyway. Good stuff, keep bringing it.

MAKING ME HUNGRY..AGAIN

You make it look so easy Chris —– what a gift! I could hardly wait to try the dumplings. Gracias

Hello Chris, I am sure I would love this mouth watering festival. Can't wait to try it this weekend. Love you for always sharing these recipes with us.

Thanks Chris for bringing all these different dishes to my kitchen. I can't wait to try this one. I'm so happy I found this site. I just have a big smile when I tell my friends about it:-)

caribbean dont stop sending your rescepies they are continuing to get greater and greater

Chris, your video gives plain, simple instructions. I like that. By following the instructions I know I can make those festivals and enjoy them. Thank you for sharing.

Very nice but nausea. Yes, I am pregnant do all that oil has made me sick. I love dumplins and jamacian food so when. This pumpkin is out next year, I will definitely be cooking this dish with the side thingy you had there. But NAUSEA!!!!!! 🙂 Hey, I need that knife set son, it is gorgeous, gorgeous, gorgeous. Lord, hear my preayer for I am your daughter, Amen!

Loved the video. Going to get my lap top in kitchen and cook along this weekend. Can’t wait to taste the festivals!

I love the videos also. They show illustrations of how to do something that is not in the directions of a recipe. Thanks.

I loved your video and your site. You kept it nice and easy and I love the close up of the food.

Really Good Video I Always thought Dumplins were Boiled in Soup (As We Do it here in Trinidad. Enjoying your Videos on YouTube also Here in T&T we have a Holiday Here today (Corpus Christi and also Indian Arrival Day) So Tommorow is also a Holiday. I have the Time to Go thru all your Videos on you Tube You Really make FOOD Look Good Particularly Greatful for the Videos From the Other Caribbean Island (like Jamaica, Barbados, Grenada)

THANKS AGAIN, and Keep up the Good Work Alan Diego Martin Trinidad

I've always had fried dumplins, but it was as left overs. Made dumplins with salt fish buljol and green bananas, what remained was fried next day Now I can have it when I want……. Thanks for the video n recipe.

I always wondered how to get the festivals so perfect now I know. Thanks Chris

I loved this recipe. Made it last night with fried fish! It sell off!

Looks great, I'm definitely going to try it. We've been to Jamaica three times, plan to return again.

Love the video tried it and it was great, love this chris thanks alot.

Hello everyone, I love the fact that the recipe is so easy along with the visual of the video, the whole meal looks so good! I would have to incorporate this into my diet and can not wait to try it! (Would that count as a cheat…) I want to try them with a fish dish very soon, I've had one in mind with a red snapper. You are right about the Clorax wipes I use them also, easy on clean-ups.

I love making festival but never added the vanilla to it. Will definately try it next time! Thanks for all the good tips!

Looks delicious! Thanks for posting! Karen

I heart festival. especially to cool down some really spicy jerk chicken :). I also didn't know Clorox wipes were good for grease. I love finding new uses for things. Gonna grab some of those my next trip to Costco if their in that bulk pack 🙂

A MUST TRY…. I have learned so much from you… Thanks You Chris.

I like the amount of detail you put into your vides. Good Work.

Chris I enjoy your recipes but I need that knives set to chop up mi onions dem how you chop… In style.

I just love the recipes that I get from your website and I just love all the Carribbean food.. The contests that you have are fun too for books and knife sets.cook

I love the video and should be making this shortly hopefully mine come out the same way yours did! Thanks Chris!

Getting ready to start a Jamaican food truck & hoping to give this recipe a shot. LOVE FESTIVAL!

Chris – I love your food. I always email your recipes to another Trini friend who now lives in Canada! Actually I told her to join your site!__Yes I would love to win these knives! 🙂

Great recipe and great show, as always. This one I am trying for sure! I love your presentation, just like having someone in the kitchen with me. I have two questions about the recipe: If you use less water, do you also decrease the amount of vanilla? My inclination would be to add the vanilla separately and then use as much water as needed. You mentioned "festival oil" for cooking. Is this a particular type of oil? What would you recommend as a substitute?

As usual, great video! Thanks for the recipe. It's similar to bakes. You've changed the way I cook, I'm going back to the food I grew up with. Notice that Caribbean food uses a lot of vegetables? Seriously, you need to be on TV. Please enter me in your contest.

i am allergy to salt fish but these festivals will go down nicely with my tomato choka!

Wow chris this is really gooood dish thanks for the recipe I will try it one day.

Love the vanilla twist Chris. Keep them coming

Thanks, Chris. I've eaten these at Jamaican restaurants but never knew how they were made. I will be sure to give them a try. 🙂

Easy recipe to follow' would try it… First time I 've heard about fried dumplings…looks great…

Thanks, Chris. I have eaten these before at Jamaican restaurants but never knew how they were made. I will be trying them out. 🙂

I will have a festival of festivals

looks so good i will be trying this

Another good West Indian dish. I tried a lot of your recipes and they are delicious!!Really reminds me of back home..Keep on posting .I look forward to recipes thanks again

Chris … you make cooking so easy ……… love this ……….. always enjoy your videos …… thanks for sharing your recipes with us ………….shamin

Just like my mom use to make…love your simple and easy to follow tutorial

I'm loving the video, never thought festivals were so easy to make, I'm definitely gonna try making them.

Love, love, love this video. Very clear and easy to follow. Going to the kitchen to make them right now. I love being Jamaican!

Video was informative and quick. I want to try making these myself and often look for vegetarian options in CaribbeanPot.com. I didn't have these when I visited Jamaica, but I wish I did! Thanks for putting the word out there. I find your emails, facebook and pinterest very interesting and creative marketing tools!

Great Job Chris. I am going to try these right now. I have some tomato and saltfish to eat it with. By the way do you have a recipe for making kurma the Indian sweet.

I love the simplicity of the video, easy to follow steps. Always wanted to know how to make these, will definitely make them soon. Can't wait, love your recipes, they are authentic and finger licking goooood!

Thanks Chris, lookes delicious can't wait to try.

Years ago,when I visited Jamaica ,I ate some festivals and loved them so.I am happy that I now have the recipe so I can make my own soon.

Chris, what a wicked chef you are indeed. I enjoy your videos and would love to see a live show if you ever have one. (hint) Next contest… tickets to see "the wicked chef" live! Hint hint. lol. until next time, keep the pot hot.

now dis teaste nice…mi no lie

love your videos.There're really helpful.

You always make it look so easy and so much fun. I especially like in this tutorial how you politely start mixing the water/vanilla mixture into the flour mixture using the whisk. Then you politely say, forget that, and dig in with your hands. I can so relate. Classic!

love this…..thank you

Really appreciate the step-by-step process. makes it easy to learn. Thanks Chris

love the video….I tried these as soon as i watched it….they came out great……thanks

keep up the good work

Thanks for the info on making festival. The video is very helpful. I love me some dumplings. I will be making these soon.

I love this,will try it out.

I like the fact that you show your mistakes too!!! You give a good explanation of why you do what you do. I really enjoy your videos, I have used several of your recipes. Thank you!!!

James Hartsfield, Atlanta, GA (Clorox owes you!!!)

Thanks for the video, Chris!! I have no excuse to be buying "packaged" dough anymore to fry festivals. This video was so thought out (as are all of yours!) and wll try from scratch this weekend!! Jeanette

Thanks Chris… We get something here in Edmonton but its round, I guess you can make them in any shape. My husband always buy it with ackee and saltfish, but I love to eat them with buljol. Thanks for the recipe, did not know how to make them before, but will now. Please enter my name for the knives, love, love the colors. Seeta P.S. all your recipes are on par, reminds me of my youthful days in T&T.

Chris I really appreciate you and your site. My mother is from Port of Spain, Trinidad. This helps me to show my children their heritage. The videos shows that things aren't that difficult. Now to try them :0)

great recipe & directions

Love festivals! been following your page and video's ever since i moved to the islands (coastal Georgia) and changed my cooking style. You always make it simple and easy, thank you!

Thanks Chris, for the clear visual instruction. Now that I know how it is done; I will not have to buy the pre-package ones and pass them off as my own!

Entering my name to win those beautiful knives.

Fabulous dish!

Thank you for sharing Chris…gotta go try this right now!

Your recipes are wonderful. (You look like my brother!) Good luck with your business!

Percy Ashby

Your site is awesome and I love the videos.

Chris you make all your cooking look so easy and this recipe was easy and soooo good. I spend hours watching your videos and writing out recipes to try. Thanks for doing what you do.

I'm not much of a fry guy so in truth I will probably pass on this venue. However, the dough appears to be interesting so I may try using in a baked dish after stuffing it and brushing with an herb/garlic butter. Thanks for all you do. Cheers!

Looks yummy

Chris, I do admire the way you make cooking "very simple" …I am off to try these "Fesitvals" Do keep up the visibility of West Indian Cooking…Thanks…

Love the step-by-step video. It makes it very easy to follow the recipe.

Looks easy to make and quite delish. Can’t wait to try it out and eat of course!

I had never heard of these, but was glad to see in the video that the preparation will be fairly simple. I hope to be able to put some together soon.

Just love your recipies Chris. This festival cook-up makes me real home sick for my Jamaica.

Keep those recipes coming!

Ever since I stumbled upon your videos & subscribed to your newsletter, I have been making the most wonderful dishes. Your recipes are easy to follow & very good!!! I am not from the Islands & neither is my family but my family loves the Caribbean dishes I now prepare for them on a regular. Thank you ❤

Right on target as always!! This recipe was easy to follow. Will definitely be making this again. Thanks

I am a visual person so seeing your step by step instructions is helpful in creating these meals. Thank you for all the great recipes!

I am going to try this recipe some time during the course of the day. Your instructions are always so easy to follow. You are going to make excellent cooks out of all of us. Keep up the good work, you are the best Caribbean cook ever.

It’s fun watching the video! I finally remember those steps I forget that make it not come out perfect!

this was great. i’ve wanted to know how to make this for a loooong time. thanks you so much…. the knives will be outstanding in my kitchen.

Great video, perfectly easy to understand and follow! I’m a Master Baker and I wouldn’t change a thing about this video, great job. New subscriber, going to enjoy looking back over your recipes and look forward to new ones. The ackee and salt fish dish made my mouth water!

I tried these before but they were tough. Recipe looks interesting and moist. Will try since my hubby loves them.

Looking forward to trying this recipe….

I am Jamaican and this is one of my favourite foods eaten with escoveitched fish or jerk chicken m m mmmm !! Your recipe was perfect.

Nice job with recipe but I have come to expect that from you. Have to agree the hands are the right tool to get the consistency wanted for the dough just right. Festivals came out really tasty. Thanks

Strangely, just last week i had been looking for a festival recipe to go with my fried escoveitch fish i made using the recipe on your website. I never found a recipe i liked so i just used bread, now you have blesses me with this recipe. I still have some of the sauce/pickle left so i will be using this recipe the next time i make fish. I must say, i am a Jamaican and you recipes are superb and so original. Thanks Chris!!!

great recipe. Looks easy enough…thanks

Always appreciate the videos and they are very well made. I am always nervous about frying so specifically for this video it is so very useful to see the process prior to attempting it. Gonna try it this weekend!!!!

hey Chris the recipe is great, easy to follow steps. At one point I thought you were making fried dumplings or what Antiguans called ‘johnny cakes’. But its looks great and i’m ready to be challenge in making another recipe to show off to my buddies here at school..thanks again

Nice video, very easy to follow. Thanks

Enjoyed this video as well as all the others. Easy to follow recipe.

Love your recipes as always, tried several and my friends and family ate everything….

Oh my goodness! Haven’t had these in years. Thank you, Chris. Just might put on a few pounds because of you, but that’s okay. My grandmother would say, “Eat, eat, fill you belly!”

Your recipes are always clear and easy to follow. I will try these later today with some frizz salt fish. The festivals in Barbados do not look like those. I will report later on how mine come up! Thanks Chris and keep up the good work.

Thanks Chris what an awesome recipe, I have all the ingredients ready to make these delicious looking dumplings. By the way I love those wipes as they seem extremely handy. Are they available in South Africa ?

I came across caribbeanpot.com about a year ago while searching for a recipe and have been a fan ever since. Although this is my first time watching one of the videos. I will definitely be watching more! I liked that the video is very straight forward and easy to follow and I never thought of adding vanilla, YUM! Can't wait to try.

Hi Chris, I am so glad to recieve your wonderful recipes, I am from Trinidad in the west Indies, Thanks for sharing with me your delicious dishes. The fry dumplings are new to me so be sure I will try them.

After the passing of my nana Jamaican Festivals were no longer at family events your viedo was clear and easy to follow. thanks for teaching me and my daughter a lost tradition .

Please enter me to win!!!

Anywaysss , I love your spirit and simply yet tasty home cooking videos…. I've learned to up the bar a notch or two…lol

Please do more fish recipes……Brow stew snapper, king fish….etc…

Much continue blessings and success…

#ashe #shalom

Sonya [email protected]

Very clear and easy to follow. Thank you!

PLEASE ENTER ME: SONYA [email protected] …..#ashe

The dumplings……………..yummm

I love your spirit and love of cooking…

I’ve learned so much from your channel…

Much continued success…

Peace & Blessings..

[email protected]

Recipe was clear and easy to follow, which i loved because I'm not a big cook. My festivals came out perfect. My husband loved them. Thanks!

Hi Chris, It's really easy to follow your recipes.love them.

In the UK these are sold in a box that you just have to add water to. I thought they tasted great and then I saw this video and thought why not try and make them for myself. I followed everything down to the last detail and wow they tasted amazing and its so true about the aroma of vanilla you get when they are cooked. Never a boxed festival again in my home…Chris's (Caribbeanpot.com) recipe every time!!! Thank-you so much x

Great recipes. Looking for fried Pates, Coconut Tarts, and Vienna Cake.

Awesome, thanks so much. Going to these festivals over the weekend. Thanks.

Love the recipes. I am going back to my roots.

Thank you for posting such am informative video I will definitely be using your tip, allowing the dough to rest before rolling it out a frying it.. Can't wait to try this recipe!!!

Yet another successful posting Chris. Thank you!!! Will be trying these this weekend. I always tell my colleagues that you break down recipes making them extremely easy to follow. Keep up the good work.

I love all ur posts! I share them with my friends. Some if whom have never tried Caribbean cooking. I love ur friendly videos that are always so homely, it's like a lesson with my uncal lol anyway thanks can't wait to try the new dish 😉

Very easy to follow, i like the step by step process, will try this 🙂

will be trying this soon,like all ur recipe i'am sure it will be great,i tried ur currents roll and it came out great.Thanks and keep up d great work.

This video was more than helpful! A Jamaican friend of mine introduced me to those fried dumplings and I instantly fell in love! Now I can make them for myself and my family! I am so excited to start trying my hand at making those!

Nuff Respec! Now all I need is some fry fish and a beach to sit by. Well done, very detailed! Keep up the good work!

Wow i never thought to add vanilla to the recipe so happy and you got the colour so hellshire festival right looking forward to trying this recipe at the next fish fry

Love the video. The directions was easy. Can wait to cook this.

Caribbean Pot? The recipes here are fantastically remarkable! I've tried nearly all of them them and will keep trying them forever.. luv u billions.

Thanks for this recipe!!!! I love this site..

Love It looks so easy when you do it. I will be trying this.

Like all your videos they a very easy to follow – my favorite of your recipes are the ones that are very HOT and spicy. Your home made Jerk is awesome 😀

Keep up the good work Chris – I'm definitely a fan.

Thanks Chris, I recently had some festivals with jerk, right here in Trinidad, at the food court in the QP Savannah, and it was great. Now I can make my own thanks to you and Caribbean Pot!

RHONDA SARGEANT, Loved the video, never heard of that dish before, looks good, going to try that ..

I tried the recipe and they came out AWESOME. Thanks Wicked Chef for being a great instructor .The video is very tutorial

Festival is really addictive, but that ackee caught my eye. I've cut down on fried foods but am not above allowing myself an occasional treat. I'd love that knife set, I'm cooking more than ever now and those fun colors would really add interest to what could otherwise be a somewhat monotonous task of chopping. I promise to be careful with the blades if I win them. Thanks for the opportunity.

I recently found your website after visiting my friends in Georgia. They are from Trinidad. We had roti and other Trini foods. When I told them about your website, they couldn't get off the website, it is so good! I love how you explain each step and show each step, both very clearly, on how to prepare and cook everything. Your printed recipes and photographs are the best I have seen. Your videos are excellent in the angles and the steadiness of the camera. Keep up the great work!

You really should have your own TV show!

Love you! I have to get your book.

Wonderful video! Festivals are great with a dish or by itself. Chris, thanks for bring back home cooking into our homes with easy recipes. I never run out of ideas and always have the answer to the question "what to cook for dinner tonight?"

I cant wait to make these……i am so excited.

Love the dumplings. So good and go with mostly everything. I've used the Clorox wipes for years. Great for fast cleanup.

My son (7yrs old tall & slim) likes dumplings & mos fried foods. So I’ll be trying this recipie over this long weekend, as it seems simple & fun to make. My son tends to like helping in the kitchen when there is flour involved, which makes your videos really helpful in the process. Thanks Chris!

Love the videos like his others. He make them seem effortless and fun to do with savory results.

Love dumplings

I am going to make this with some salt fish….looks good.

Love your link. I was once in Barbados and had a taste of the Island food. How tasty and ho so good !!! That is why I am a great fan of your recipes and your video. I am learning great cooking tricks that are adaptable to our french cooking. Thanks again and lon live your website.

Françoise

I didn't realize these were so easy to make! Def, have to give it a try!

I'm going to try this one out on Saturday….thanks for the video it will be very useful.

Great video, easy to follow, why the vanilla though? I tend to eat these with savoury foods?

Have been enjoying these fir he past five years on my trips to Jamaica. Will definitely try the recipe.

It's great now I can attempt to make festivals.

Great video and recipe! Recipe looks simple and not too time consuming. Can't wait to try it with some salt fish and tomatoes.

I wanted to try these, so thanks for the video.

luv this recipe, made this last nite…itz awesome!!!!!……….thanx for the recipe…:->

Thanks for the insights into West Indian cooking. By what name is Shadow Benny sold in our grocery stores in Mississauga? I really need a name. I have not come across any Shadow Benny at any sores yet , not even at the Chinese display of green veggies. Thanks

Some other names for Shadow Benny is recao or culantro.

Love the step by step instructions, will try this over the weekend. Love your work and thanks for reminding me of some of the dishes I had as a child growing up and can now pass onto my boys'.

You make it look so easy:) my roomate is from the islands…its show down time!!! Thanks for sharing

Thanks for the recipe Chris. I love the name of the dish. Festivals, like a party in your mouth. Caribbean people always come up with the most unique names for food. Love it!!

I remember tasting these in Jamaica and I wanted to move there right away I can't wait to try this, your recipes are perfect all the time! Thanks for all of the memories you stir up from our childhood days in Trinidad!

mmmm love this recipe cant wait to try

Always enjoyed when my moms used to make. But never made them, now she's gone and i did not have the recipe, a lot of your videos give me the guidelines and insights on making a lot of my mothers and my roots culinary delights. Thanks.

I love this,easy to cook

Can't wait to try these! Thanks for the video!

wonderful video and I enjoy the cleaning tips!

Great step by step simply instructions. I am going to give this recipe a try over the weekend. Thanks for all your tutorials.

Great video and I am thrilled to have a great Festival recipe. It really smells good when you are making it. I find the step by step instructions very clear to go by.

Excellent move to show the use of the wipes, Chris. Great video as usual.

I love the videos and they really help when I am trying to cook something new to me. Thanks a ton for the site and the videos 🙂

Looks very delicious!!! I will definitely try this one!!! Thanks Chris!!!

Very easy to follow directions and looks absolutely tasty I don't do a lot of fried foods but these I'm willing to try 😉

I like the way you integrated the Clorox ad. It was not over the top and did not get in the way of the video.

Lolol, that was cool. I thought he was gping to suck up the extra oil. Hehehehe, off of the dumplins that is Tr

I love the video, very precise and easy to follow. I felt as if you were in my kitchen. Now I need to go shopping. You are now my go to guy when I need recipe or an idea. Thanks Chris

Love your videos…I love the way you explain things in detail and even a beginner cook like myself can feel like a pro.

Thanks for all your uploads

I liked two things (aside for how awesome the food looks), 1.) Your face! I've been reading your recipes for a while, it was nice to see what you look like! 2.) Good angle. It was very easy to see what you were doing. Keep it up!

Chris, thanks for this great recipe! I make dumplings but never like this. You are a real boss! I enjoy all your recipes and have tried quite a bit with great success. My friends and family enjoy my cooking and I never fail to tell them about you and your wonderful cooking ideas. So happy to have met you. Keep up the good work!

I love festivals! How can you resist fried dough? LOL. Great video with easy to follow steps as usual. Thanks Chris!

Whaw! Festivals with ackee and salt fish is some thing I eat almost every Saturday at a Jamaican themed spot called Iere Bites in sweet T&T. I've always asked for the recipe but they always politely declined, now I know. Thanks!

love that you make these recipes so easy for everyone to be able to follow ….keep the incredible recipes coming…going to purchase the clorox wipes surely will make my life easier…Thankz chris..

I loveeeeeeeeeee this vid, you made it look so simple. I also love ur other vid ive tried a lot of them . I love the beef soup. its the best. I always thought fried dumplings were harder to make but follow ur step made them easy.i didn't know tht that's all the dumplings called for very simple ingredients.im not good and mixing flour but your steps with adding the water slowly works great. thanks chris

ok so once again I'm hoping to win this. 🙂

Ummm Lovely. Will give it a try

WOOT WOOT!!! (I'm salivating already!!!) Can't wait to try this recipe! And, I truly hope & pray that I win this good-looking knife set… I'm in dire need of a set that works! THANK YOU, dear, GIFTED Chris, for BLESSING someone with them!

Great recipe and tutorial as always Chris, you are on you way up thanks for this I've always wanted to make festivals, another great recipe to add to my favorites from the #1 caribbeanpot.com!!! Keep em' coming!!!!

Love this video. I will most definitely try this recipe, I'm sure my husband will love it!

Your videos are always helpful and I love my caribpot newsletters! Made the Oxtail/Guiness base yesterday for a potluck and it was a hit. I need those KNIVES, Chris. 🙂

This is a new recipe for me to try. Love the ease of your recipes, how you talk and cook like a real person would do so and not a hoity chef trying to teach a class. You make things easy and very appealing to cook. Kudos to you! Keep up the great work so that we can keep trying your wonderful recipes…..mmmmmmm.

I love how you always have each ingredient premeasured and set out neatly….Your recipes are easy to follow and always taste great.!!!

Sweet! This looks like one I will try. A bit close to our fried bake, except for the vanilla, cornmeal and sugar and the shape. However it looks nice and easy to do and I know my children will love it. Those ingredients except for the cornmeal could be part of making donuts? Keep up the good work.

Very simple recipe to follow. Makes my mouth water just looking at it. I will be trying it this weekend. Thanks Chris.

You have truely made Caribbean cooking simple and easy to do. I loved the video I will have to try this with the oven BBQ chicken recipe.

Been wanting to get a recipe for these dumplings for a while.thank you,recipe was simple and easy to follow

love the video…may have to try these greasy beauties. would also love to showcase those knoves on the kitchen counter. and use them too. thanks chris

This is going to be tonight's dinner. Video was very easy to understand and by the way I am never without Clorox wipes in my kitchen.

Love the video as always. I've never had Jamaican Festivals but a friend recently mentioned how much they loved them, so I want to give this recipe a go. They remind me of Bake! Love the Clorox wipes too — they make clean up so much easier. I like the angle you view from. Makes it easier to view the recipe.

Wow I am off to the shop for the ingredient NOW, my mouth is watering, and I have been trying to stay of the meat, so this would make a great difference. Thanks Chris

Looks tasty. Your instructions are very clear, step by step. Something new for me to try.

I have never tried this before so I am hoping it will turn our great for me. I have a large family, can this recipe be easily double to accomodate my size of family (7 in all)?

We had festival in Jamaica.loved them! I'm going to make them with collard greens instead of cornbread,looks delicious!

Goodieeeeeeeee perfect .

Never seen or heard of these! I love discovering new recipes esp since I'm vegetarian 🙂 it looks delicious!

Chris this recipe was simple and easy to follow even the kneading of the flour. I hate to knead flour but i canmake an excepection for this dish. My husband is jamaican so it will a nice suprise to him. Question- What do you do will the oil? Will be trying this and the side dish this weekend!

Another great recipe to try with Caribbean cuisine becoming ever more popular. I find your recipes very easy to follow and recreate.

Can't wait to try this. The knife set looks great too.

Thanks for your video Chris have been trying to make festival for a long time never came out right ,certainly going to try it your way

Thanks for the recipe I never even heard of fried dumplings except for Chinese style!!

Mmm! It luks lovely,my 7year old son is gunna love rolling them out.

I really enjoyed the step by step explanation of how to make festivals! You make every dish look so easy and fun to make. I look forward to making this recipe at home. Thanks Chris!

I never knew of this recipe before with vanilla as an ingredient. I am dying to try it out. Keep up the good work Chris.

Great tutorial, as usual! Can't wait to try myself!

We are the dumpling family any kind any how from cassava to plain with salt god , fish or in soup or broth I say bring it on and we will be waiting

can't wait to try the recipe!

Firstly I had no idea what festivals were lol but it look so easy to make and I told all my friend about you and how you made these Festivals.its very easy to make after watching you do it of course ! I'm making it this weekend for my friends.thanks .i enjoy getting your emails and watching your videos.

Chris I not only like this video, no, I love all your videos and I find each and everyone very good. I tell all my family and friends who also like to cook about your website. Whenever I cook something that tastes wonderful, my youngest son tells me that must be a recipe from Caribbeanpot.com. They know me too well.

Yes Sir, have to make those festivals this weekend, thought I almost smelt the vanilla Chris…

Ivory Fields,Very very good

I like the fact that you don't cook in a large, kitchen with expensive equipment – and you make the same 'mess' as the rest of us; much easier to take first steps with something, like this, which you might think is hard…and then 'hey presto' the real deal! Thanks, Chris.

Instructions are as clear as a whistle. I've tried this before but without the cornmeal. Think I am gonna give it a shot this evening.

Looks simple and easy. This recipe will satisfy those late night sugar cravings. Thanks!

OK. Festival and escovitch showdown tonight with a fresh lime peper sauce. Many thanks!

I've been curious about festivals for a while now… spouse is Jamaican. Thank you.

I'm most defiantly going to try making these myself. You made it look so fun and easy to do

Great recipe! Always looking for something new and once again you did not disappoint. Thank you.

love it .. I try it and it came out great.

That's pretty awesome Chris can't wait to put this one together, thanks!

I love, love, love festivals. I like this take on it. I've never heard of adding vanilla to the recipe and will certainly have to try this the next time I make them.

All I need now is some " tea" from trinidad like tanty use to make with some ham and cheese, some buljol

Looks delicious. I'm going to try them later today.

This is like a twist on sweet bread…and I like that you cut them in strips…Im gonna make them on the 4th of July..thanks..

I really enjoy home cooking………….watching this makes my mouth water………….Tanx a million Chris I'll be trying this one out soon…………!!!!!!!!!!!!!!!!!!!!!!!

For sure i will try this receipt. this is how we learn to cook by this teaching. I appreciate all that Chris is doing.

At last…hanks for this…btw: when we cam back from Jamaica I couldn't find a recipe so I thought 'what does this remind me of?' … well it was my Mum's (Guyanese/US) pancakes…so I used the same recipe but just slightly less than half the liquid and was quite please with the nice doughy results that I was able to deep fry.

This is one I definately have to try!

Enter me in your contest please!!!!

Grate video, very easy to understand the recipe and instructions. Of course the Clorox wipes very useful lol.

Everything you make is so yummy because you tell us and show us how YOU do it! TY Chris!

Hi Chris, I never had fried dumplings with corn meal before, baby I am in my kitchen making some now and it is looking good. Thanks for the video. I can't wait to eat them. thanks again.

Never knew what Jamaican festivals were, but thanks to you Chris, I'll be making this before the week is over.

Love these makes me hungry….Great, clear steps..Thanks Chris…

Great informative video..you make it look so easy…I will give these a go later..well done and thanks Chris 🙂

Can't wait to try these. You make the recipes so easy. Thanks chris

Wow.. U have done it again.. I was wondering wat to make for breakfast.. Now I know wat.. 🙂 thanks again I can count on u to wip up some ( mouth watering dish).. My on personally chef in my kitchen.. Lol love u keep it up.. My god keep on blessing u..

I would have to try this…but with half whole wheat flour and half all-purpose flour.

Never had festivals but it looks delicious. Will definitely give it a try. Thank you Chris

No more buying premixed festival! I love cooking from scratch so I enjoy the videos where the recipes are all made from the "real thing". Can't wait to try it in my Jamaican kitchen!

Yum yum yummy! Great easy to follow video! I think everyone agrees that they are easier to make than previously thought since watching your step by step video. I do hope you are getting a kickback from the makers of those Clorox wipes! I didn't know they made them for grease spills and now will be picking some up, thanks to you!

The video was EXCELLENT!! ((as always)) I've come across some Caribbean cooking websites, but, your own is the absolute BEST by far!! Your videos are very informative; i love the step by step instructions and you have all the great foods that I remeber watching my Grandmother cook for me as a child. I learned alot from her; unfortunately I didn't get to learn everything (recipes) before she passed away, but thanks to you Chris I am able to share all of the wonderful flavors from the Caribbean with all of my friends and family. Hats off to you my dear; you should have your own TV cooking show……REAL TALK!!

Great recipe … easy to follow and my boys want to try it out now …. so here goes!!!!

You made it look easy. My mom has tried to show me how to make bakes and i haven't tried it. I actually like the shape and method of making the festivals. I think my daughter will find the recipe/video eat to follow as well. That's what i like most about your videos, they are easy to follow and fun of course.

Sounds good to me. I'm very tempted to try it. what about adding nutmeg? 1/4 tsp

As always, your recipe video looks delicious and appetizing. You go Chris!

This is definitely a must-try. I know my kids would enjoy!

I am from the Caribbean and i always watch your videos to learn something new. Great as always! Keep it up! 🙂

I love festival, and I absolutely love the recipes and easy instructions on your website! Chris, great job!

I loved the idea of the vanilla being added; what a great twist to a classic dish. The video is easy to follow and i'm looking forward to making festival as I finally have a recipe that will be amazing and worth trying! Also thanks for the idea on the wipes, that beats cleaning with a soapy sponge 🙂

Chris, the video was great. Being new to Caribbean cooking, I find all of your videos easy to follow. Thanks for taking the time to share your talents.

Awesome recepie, I never had that before so it's going to be something new.

Wow! Love the video! One thing I learned in this video is that festivals are a lot easier to make than I thought! I'm gonna try this tonight!

Like the clear step by step video for us who are culinary challenged.

Great video and I am thrilled to have a great Festival recipe. One of our local street vendors makes them, and I love to buy them along with his amazing jerk chicken.

Love these dumplins made them many times. Thanks Chris for all your recipes and videos love them all. Myrna

Loved the video, your channel and Facebook page have changed the way I eat. More specifically the way I cook. You see Mom guards her secrets and I'm to old to keep showing up on Sunday's for food. That's not true I'll never get too old for Mom's cooking but you have made it possible to have the dishes I remember from little to be served at my table for my family. For real, the Stewed Beef you showed get's made at least once a week. Thanks for everything.

Love the videos. Great to see Caribbean cooking taking center stage. Keep doing what you do.

I love this recipe can't wait to try it with some salt fish and green bananas wish me luck

They look yummy. I love the video instruction!

Yes yes can't wait to get home and make these ;)1

OMG, I am so happy right now. I have been wanting to learn how to make festivals. I LOVE FESTIVALS. Thank you Chris. I swear you are the best. I love the was you break things down.

cool recipe

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Sweet Jamaican Festival Dumplings

  These sweet-tasting Jamaican festival dumplings are one of Jamaican’s favourites and will be yours once you try this recipe. Crispy on the outside, soft and fluffy on the inside, and this sweet side dish is a treat for the whole family. You will love the sweet taste of festival dumplings once you try them. 

What’s the difference between fried dumplings and festival?

The main thing that distinguishes Jamaican festival dumplings from fried dumplings is cornmeal. Whilst fried dumpling is plain flour mixed with salt and water, festival dumpling mix flour and yellow cornmeal. The cornmeal makes the festival dumplings crispy on the outside, unlike the softer outsider of fried dumplings. Cornmeal also gives the festival dumplings a denser texture than fried dumplings. Sugar is a must in festival dumplings for the sweet taste. However, sugar is optional in the fried dumpling.

Jamaican festival dumplings are made from plain flour,  fine yellow cornmeal , baking powder, sugar and salt. Traditionally water was used to mix the dough. In recent years milk replaced water, which gives the dumplings a softer texture. I usually use unsweetened plant-based milk such as cashew or almond milk, but my favourite to use these days is oat milk.

You can’t make festival dumplings without cornmeal unless there is a cornmeal alternative . Cornmeal is what differentiates festival dumplings from other dumplings.

What you need to make festival dumplings

You don’t need much, just seven simply ingredients most you already have in your kitchen cupboard.

• Plain flour: I’m sure you have plain flour in your cupboard right this moment. Don’t use self-raising flour.
• Fine cornmeal: Refined and fine yellow cornmeal is the same, just make sure you are not using coarse cornmeal.
• Brown sugar: The recipe calls for brown sugar. I’m sure you may get away with using granulated sugar, but I grew up using brown sugar to make festival dumplings, so it is what I use here.
• Baking powder: We all know the importance of using baking powder, so don’t forget to use it.
• Salt: For flavour.
• Milk: mix the water and milk together before pouring it into the dry mixture.

Make Jamaican festival dumplings from scratch

You can have festival dumplings with a few straightforward steps in very little time.

• Dry ingredients : Combine the flour, cornmeal, sugar, baking powder and salt in a mixing bowl. It’s better to combine the dry ingredients before adding the liquid.
• Add milk : Gradually pour the milk into the dry ingredient mixture and knead to form a soft dough. Only add some of the milk at a time because the amount of liquid needed varies with each brand of flour. Knead into a soft but not sticky dough.

• Heat oil : Use a good amount of cooking oil so that the festival dumplings are swimming in the oil.
• Fry : Fry until the dough turns golden brown on all sides. Quick tip, constantly moves the festival dumplings around in the oil so that they cook on all sides.

What to serving it with

Jamaican festival dumplings are best served warm, so have it straight after cooking or the same day you cooked it. After a day, the festival dumplings are a bit dry and chewy. These sweet festival dumplings are usually served with  escovitch fish , any saltfish dish or jerk chicken.

Jamaican Festival Dumplings

Ingredients  1x 2x 3x.

• 2 Cups ( 250 g ) Plain flour
• ¼ Cup ( 39.75 g ) Fine yellow cornmeal
• ¼ tsp Salt
• 4 tbsp Brown sugar
• 1 tsp Baking powder
• ⅔ Cup ( 157.73 ml ) Unsweetened milk (or water) I use oats milk
• Cooking oil

Instructions

• Add the flour, cornmeal, baking powder, salt, and sugar to a mixing bowl and combine these dry ingredients well.
• Gradually pour the milk into the dry ingredients and knead until you form a soft dough. (A soft dough but not paste-like).
• Add enough oil to a deep frying pan and heat on medium to low fire.
• Divide the dough into smaller portions (about 10-12 pieces) and roll it in the palm of your hands to form it into an oval-like shape.
• Place the dough one at a time into the heated oil. Constantly turn dumplings so that it cooks on all sides.
• Once the dumplings get golden brown, remove from the oil.
• You can use whatever milk you like for the recipe. I used unsweetened oat milk.
• Not all flour is made equal, and the amount of milk you need will change with each brand of flour. You may need more or less milk than given in the recipe.  

Related Recipes

• Fried Drumpling Recipe
• Plantain Fritters Recipe
• Saltfish Fritters Recipe

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33 Comments

I cannot find a corn meal that indicates fine? will quaker yellow corn meal work?

Hi Kim, yes it can

Tried your recipe came out nicely , but is not as sweet as I would like it to be do I add more sugar?

Can you use cornflour instead of cornmeal

The cornmeal is there to give the festival the gritty texture. Cornflour is smooth

How much milk or water should go in it

Please what is the measurement in grams as I live in the UK. Cups are different when trying to convert. Thank you

Google would be useful.

Why are the festivals in your video thin and long, but, the ones in your photos short and thick?

Because I roll the ones in the video longer when I was making it.

Tried this and put jerk chicken breast fillet inside. Absolutely delicious

How much milk should I use?

I would love to try it but there is no indication of how much milk or water to use.

I used about 3/4 – 1 cup of water to make the dough. Hope that helped

Thanks for sharing these ideas, Ms. Lesa. Your doing a great job. God bless you.

Hi Crystal, thanks for stopping by and for your kind words

Hi Sapphire, thanks for sharing your thoughts. You’d be please to know the recipe is updated with better measurements

Hi Monica, thanks for stopping by the website, trying the recipes and sharing your outcome, very please to hear it turned out well.

Thank you for your recipe

Hi Camilla, glad to hear that. Thanks for trying the recipe and sharing your experience

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Bringing the World to Your Kitchen

Jamaican Festival Dumplings

Some Jamaican recipes, like the Johnny Cake , were handed down through generations. Others rose to fame rather quickly – Festival is one of these later additions.

Both are a type of fried dumpling. Johnny Cakes (originally journey cakes) have been around since the days of slavery, and have remained popular as a breakfast item, substituting for bread. They are easy to pack, and were often included in a working man’s packed lunch. Festivals developed more recently on the beaches of Hellshire in St. Catherine and quickly made its name as an important sidekick to fried fish, and later to jerked chicken and pork. They were so popular that they soon began to be served throughout the whole island.

• Large heavy-bottomed skillet, deep fryer, or wok

Ingredients

• 2 cups All-purpose flour
• ½ cup Fine yellow cornmeal
• ½ tsp Salt
• 1 tbsp White or light brown sugar
• 1 tbsp Baking powder
• 1 cup Whole milk (Sub: any other kind of milk)
• 2 cup Cooking oil

Instructions

• Heat oil for frying over medium-low heat. Make Batter – Mix all ingredients together in a mixing bowl. Make a well in the middle and slowly pour in the milk a little at a time. Knead to form a soft dough. If dough seems to wet, add a little flour and knead again.
• Make Festivals – cut dough into 24 equal pieces. Roll each piece in the palm of your hands to form an elongated oval shape about 1-inch by 3-4-inches. Pinch the ends into a football-like point. When oil becomes hot, place festivals in the hot oil 1 at a time. Deep fry them, rolling to cook on all sides. until they become golden brown. Do in batches so as not to overcook them. Drain on paper towels. Serve hot or warm as part of a breakfast or as a side to Jerked Chicken or fried fish.
• Don’t pour the milk all at once. As you pour in the milk, begin kneading the dough along the way. You might not need to use all of the milk. 
• Use dough as soon as it’s done. Festival dough does not do well stored in the refrigerator or even rested too long.
• To reheat,  wrap in aluminum foil and bake in the oven for a few minutes

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Festival is one of my favorite comfort foods. The Jamaican festival is a popular street food that is often eaten with escovitch fish . It features a wide variety of spices and seasonings, depending on the cook. The dough is a mix of corn meal and all-purpose flour deep-fried in oil. As any foodie knows, anything from the deep fryer is automatically heavenly, so try my Simple Jamaican Festival Recipe with the traditional vanilla flavoring or a choice of your own.

Ingredients

• 1 ½ cups all-purpose Flour
• ½ cup Cornmeal
• 3 tablespoons Sugar
• 2 teaspoons Baking Powder
• ½ teaspoon Salt
• 1 Egg, beaten (optional)
• ½ teaspoon Vanilla
• Cold Water, for kneading the dough
• Oil, for deep-frying the dumplings
• Take a large mixing bowl and combine the all-purpose flour with the cornmeal.
• Add some sugar along with baking powder and salt. Mix well to combine.
• Beat an egg in this mixture and add vanilla to it. Mix them well together.
• Pour in some water and knead dough till it becomes smooth, while adding small amounts of water as necessary.
• Divide the dough in 6 equal sized pieces and prepare dumplings out of it shaping them lengthwise.
• Place a pan over medium flame and heat some oil in it, sufficient enough to deep-fry the dumplings.
• Once the oil becomes hot enough, put the dumplings in the pan, one after the other, and let them fry over reduced heat.
• Keep stirring them occasionally to ensure they are cooked from all the sides and have turned brown enough. It is ok for them to expand a bit while they are being cooked.
• Serve them hot with a side of your choice.

In order to prepare a lighter version of these festival-dumplings, reduce the quantity of cornmeal to 3 tablespoons only and also adjust the water for binding the dough.

Favourite Jamaican dish?

• Ackee & Saltfish
• Mackrel Rundown
• Cabbage & Cornbeef
• Calalloo & Saltfish

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JAMAICAN FESTIVAL DUMPLINGS

Jamaican festival dumpling is a type of street\comfort food eaten mostly with escovitch fish or Jamaican jerk chicken. The type of cornmeal and the amount used is important.

Ingredients

3 cups All purpose flour

1 cup refined cornmeal

3 tsp baking powder

¼ tsp cinnamon powder

2-3 tbsp. sugar

2 ½ cups cold milk OR 2 ½ cups water with 1tsp vanilla extract

3 cups oil to fry

• Add flour, cornmeal, baking powder, salt, cinnamon powder and sugar in a bowl and mix to ensure all ingredients are evenly distributed
• Add cold milk to the dry mixture a little at a time and mix everything together until a dough is formed
• Cover dough with a damped paper towel or cling wrap and let sit in the fridge for at least 30minutes – 1 hour.
• Pinch pieces of the dough and roll them vertically
• Over low- medium heat, add 3cups of oil to a frying pan
• Add festivals to the oil and fry for 4 minutes on each side or until festivals are golden brown

Recipe Video

• Watch the full video on YouTube for further instructions and tips!

Look delicious

Nice recipe👍🏾😋

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Jamaican Festival Dumplings

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Follow these steps to make Jamaican Festival Dumplings to accompany your Escovitch Fish or Jerk Chicken!

A sweet, fried maize comfort food.  A street food traditionally eaten along with Jamaican Escovitch Fish or other jerk meats on the beach!

For more recipes like this, download our free e-cookbook!

• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 3 cups vegetable oil (for frying)
• 1 1/2 cups flour
• 3 tablespoons cornmeal
• 1/2 cup water
• 1/2 teaspoon salt
• In a large bowl sift in the flour and baking powder, then add the cornmeal, sugar and salt. Whisk to mix the ingredients.
• Pour in the vanilla and start adding the water a little at a time as you whisk everything around. (As it stars to take the shape of dough, you will need to get your hands in there and start kneading. If you find that the 1⁄2 cup of water was not enough, use a little more. The idea is to work it for 5-7 minutes, until you have a well-formed dough ball that’s firm dough and slightly sticky. Cover with plastic wrap or a tea towel and allow the dough to rest for about 1⁄2 hr.)
• Dust a work surface with flour and divide the dough ball into 8 equal parts.
• Using your hands, form each piece into a cigar shape 4-6 inches long or into a ball about one inch thick. Try not to make them too thick (they will increase in size as they fry.)
• Heat the vegetable oil on medium and then gently add the shaped dough into the pan.
• Allow to cook for about 2-3 minutes before you flip them over. (In total, you’ll probably need between 5-6 minutes for each to be fully cooked.)
• Use a paper towel to drain off the excess oil after they’re cooked.

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Jamaican festival dumplings

Jamaican festival are sweet fried dough dumplings made traditionally with cornmeal, but we've used polenta in ours. You can eat festival fresh and warm on their own, or alongside another dish, like ackee and saltfish! 

Ingredients

plain flour 

polenta 

baking powder

vanilla extract

ice cold water

egg, beaten

• Step  2 Cut dough into eight pieces and roll each piece into a long, thick shape. 
• Step  3 Meanwhile, add vegetable oil into a frying pan and heat. The oil will be ready when a small piece of dough sizzles when put in the oil.

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Easy Jamaican Festival Sweet Dumplings Recipe

This amazing jamaican Festival is so good and easy to make as a caribbean side dish or appetizer. This sweet festival dumplings recipe is great with any entree!

What is Jamaican Festival?

Jamaican Festival is a sweet dumpling made with flour, sugar, butter, and spices. It is usually served as a side dish or appetizer. It’s great with jerk chicken , jerk meats, rasta pasta and anything really.

The first time I had festival when I was a little girl I was utterly smitten. I talk often about my Jamaican heritage and this recipe is one of my absolute favorites. We don’t have it often but when we DO–baby!! I am HAPPY!

I even have a running list of Jamaican restaurants in Brooklyn that serve festival as a side dish.

This recipe is very easy to make and only requires a few ingredients. The result is a delicious, Jamaican festival dumpling that goes great with any entree! These Jamaican festivals are fried in vegetable oil until they are golden brown and put on a paper towel to rest. It’s the perfect side dish and it’s often served at Jamaican jerk festivals.

FAQs About Jamaican festival:

What ingredients do you need for this jamaican festival recipe.

Festival Ingredients

all-purpose flour fine yellow cornmeal granulated sugar baking powder vanilla extract salt milk a little less or more may be needed, see notes Oil for deep frying*

Step by step instructions:

• Heat a heavy bottom pot of oil that has at least 3 inches of oil in it or use your deep fryer. Turn the heat over medium heat until the temperature reaches 350 degrees Fahrenheit.

Add the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt to a large bowl. 

stir to combine

• Add the vanilla extract and milk and stir until the dough comes together. Then use your hands to lightly form the mixture into a ball.

• Pinch off pieces of dough and roll them into long oval shapes. Make about 12-14 dumplings.

Once the oil has reached the temperature of 350 degrees Fahrenheit, fry the dough on all sides, until golden brown.

This should take about 4-6 minutes.

• Remove dough and drain off any excess grease. Serve and enjoy.

Q: Can I make Jamaican festival gluten-free?

A: Yes, since the main ingredient is cornmeal, you can ensure that the other ingredients like flour can be substituted with gluten-free alternatives.

Q: Can I bake Jamaican festivals instead of frying them?

A: Traditionally, festivals are fried, but you can bake them for a healthier option. However, the texture and taste might vary slightly.

Q: Can I make the dough ahead of time?

A: Yes, you can make the dough and keep it refrigerated for up to a day in advance.

What is the origin of Jamaican festival?

Jamaican Festival is believed to have originated in the country of Jamaica. It is a popular dish in Jamaican culture and is often served as a delicious side dish to a meal. Think of it as a dinner roll but caribbean style.

What’s the difference between a festival and a dumpling?

A dumpling is a small, cooked pastry that is usually made with flour, water, and eggs. A festival is a sweet dumpling that is made with flour, sugar, butter, and spices.

Tips and Tricks:

• Resting the Dough : Allow the dough to rest for at least 30 minutes before shaping and frying, as this helps in achieving a softer texture.
• Uniform Size : When shaping the festivals, try to make them uniform in size for even cooking.
• Proper Oil Temperature : Ensure that the oil is hot enough (around 350°F or 175°C) before frying, so that the festivals don’t absorb too much oil and become greasy.
• Drain Excess Oil : After frying, place the festivals on a paper towel to absorb any excess oil.
• Adding Flavor : Experiment with adding a pinch of spices like nutmeg or cinnamon to the dough for an additional layer of flavor.

How do you reheat Jamaican Festival?

Jamaican Festival can be reheated in the microwave or oven.

Storage Options for festival:

• Refrigerate : Store the festivals in an airtight container in the refrigerator for up to 3 days.
• Freeze : Place the festivals in a freezer-safe bag or container and freeze for up to 2 months.
• Reheat : To reheat, place them in the oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid using the microwave as it can make them soggy.

What are some of the common mistakes people make when making Jamaican Festival?

Some of the most common mistakes people make when making Jamaican Festival include not boiling the dumplings long enough, not adding enough flour, and not using the right type of flour.

What is the best way to serve Jamaican Festival?

Jamaican Festival is typically served as a side dish or appetizer. It can be served with any entree, but goes especially well with chicken or fish.

Some people use a festival mix but this homemade recipe has simple ingredients and makes the best Jamaican festival. These sweet Jamaican dumplings really represent the goodness of real caribbean home-cooking.

Here are some different ways to make festival:

Sweet Potato Festival : Mix mashed sweet potato into the dough for a different flavor and texture. 

Coconut Festival : Add grated coconut or coconut flakes to the dough for a tropical twist. 

Cheesy Festival : Add grated cheese to the dough for a cheesy, savory festival. 

Herbed Festival : Mix in finely chopped herbs like parsley or thyme for a more savory version that can be served with soups or stews. 

Spicy Festival : Add a pinch of cayenne pepper or finely chopped Scotch bonnet pepper to the dough for a spicy kick. 

This festival taste in the perfect combination of firm dough–crunchy on the outside and soft on the inside. It’s a great way to satisfy your taste buds and make one of those side dishes the whole family will love.

What other Jamaican recipes can I try?

Easy Jamaican Steamed Cabbage Recipe

Delicious Authentic Jamaican Rice and Peas Recipe

Easy Authentic Jamaican Curry Chicken Recipe

Easy Authentic Jamaican Jerk Chicken Recipe

This Jamaican festival recipe is so easy to make at home and great to serve with any entree especially jerk dishes.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup fine yellow cornmeal
• 6 Tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¾ cup milk a little less or more may be needed
• Oil for deep frying*

Instructions

• Add the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt to a large bowl and stir to combine.
• Once the oil has reached the temperature of 350 degrees Fahrenheit, fry the dough on all sides, until golden brown. This should take about 4-6 minutes.

Nutrition Information

Serving size, did you make this recipe.

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Festival (Jamaican Fried Cornmeal Dumplings)

Festival—long, oval Jamaican fried dumplings with a crisp golden crust—can be enjoyed as a snack or as an accompaniment to spicy, savory dishes.

Serious Eats / Karina Matalon

Why It Works

• The addition of melted butter keeps the dough moist inside and delivers a lightly crispy exterior.
• Frying the festival in small batches will help keep the oil at the correct temperature and speed up the overall cooking process. If the temperature of the oil is too low, you will end up with a greasy festival. 

Festival is a uniquely Jamaican fried dumpling, completely different in texture and flavor to a Johnny cake, another Jamaican fried dumpling. Festival (always in the singular) are defined by their long oval shape and crisp golden crust, while Johnny cakes are round and do not have the sweetness and crumbly texture of a festival. The addition of cornmeal and sugar to the festival dough is what makes them unique and adds a layer of density, texture, and sweetness.

Festival are simply delicious; the crunchy, fried exterior is balanced by the moist, slightly sweet dough, making them very hard to stay away from and a great companion to spicy, savory dishes. They can be eaten as a snack, but are more commonly served as a side or accompaniment to a variety of Jamaican street foods.

Festival are similar to hush puppies , the popular side dish in the American South. And, as in the American South, cornmeal was an important part of the early Jamaican diet and shows up often in traditional country-style Jamaican cooking. Cornmeal’s popularity originates from the 18th century when enslaved workers were provisioned with a weekly allotment of cornmeal and salted fish from plantation owners. Naturally, this resulted in a variety of popular cornmeal dishes that range all the way from savory to sweet. Some other examples of how cornmeal has been incorporated into Jamaican cooking include: duckunoo, a sweet cornmeal and coconut pastry that is wrapped in a banana leaf and steamed; cornmeal porridge , a classic hearty, creamy, and sweet breakfast dish; cornmeal pone, a sweet and dense steamed pudding made from a combination of cornmeal, vanilla, coconut, nutmeg, and brown sugar; and tun cornmeal, a savory polenta-type dish made with salt fish, coconut, okra, thyme, vegetables, and spices. 

Among the many ways that one can enjoy festival, none is better than a meal of fried fish and festival at Hellshire Beach, in Kingston. Hellshire is a fishing village on the outskirts of Kingston, famous for its superior take on rustic beachside fare. Weekends are always most popular, with crowds lining up to have their weekly fix, but on any given day of the week you will find Jamaicans willing to take the 40-minute trek out to Hellshire to devour a plate of fried fish or fried lobster with festival.

Festival is also served occasionally with jerk pork and jerk chicken. Many of the jerk centers around the island will offer a variety of sides, like roast breadfruit, roast yam, roast sweet potato, or fried green plantains, to go with the jerk, and festival is always a favorite choice here. The crisp, sweet, slightly dense starch of the festival is a great balance to temper the heat, spice, and saltiness of jerked meat or chicken. Festival also appears as a regular side at the breakfast table accompanying Jamaica’s national dish, ackee and saltfish , along with steamed callaloo, Johnny cakes, and fried plantain.

Recipe Details

Ingredients

• 2 pounds (907g) all-purpose flour (about 7 cups), plus more for dusting
• 12 ounces (340g) cornmeal (about 1 1/2 cups)
• 6 tablespoons brown sugar (2 1/2 ounces; 70g) 
• 3 tablespoons baking powder (1 1/4 ounces; 35g) 
• 4 teaspoons (12g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• 1 stick unsalted butter (4 ounces; 113g), melted
• 1 tablespoon (15ml) vanilla extract, optional 
• 2 quarts (1.9L) canola or other neutral oil, for frying

In a large mixing bowl, whisk together flour, cornmeal, brown sugar, baking powder, and salt.

Add melted butter and vanilla, if using, along with 2 1/2 cups (590ml) water. Mix with a clean hand until a firm yet elastic dough ball is formed that is neither wet nor sticky; add additional water, 1 tablespoon (15ml) at a time, if needed. Wrap dough ball in plastic wrap and let rest for 10 minutes.

Transfer dough to a work surface and divide into eighteen 4-ounce pieces for large festival or twenty-four 3-ounce pieces for smaller festival.

Lightly flour works surface and hands. Working with one dough piece at a time, roll each dough piece into the shape of a long, fat cigar (about 6 to 8 inches long), dusting surfaces and hands with flour as needed.

Set an oven to keep warm or its lowest setting. In a large Dutch oven or flat-bottomed wok, heat oil over medium-high heat until it registers 350°F (175°C) on an instant-read thermometer. Working in batches of about 3 at a time to avoid crowding oil, fry dough cigars until golden on first side, about 2 minutes. Turn festival and fry until second side is golden, about 2 minutes longer.

Transfer to a paper-towel-lined platter; transfer platter to oven to keep festival warm. Repeat with remaining dough cigars. Serve festival with jerk pork, pan chicken, fried fish, and other savory dishes.

Special Equipment

Large Dutch oven or flat-bottomed wok

Make-Ahead and Storage

The dough can be refrigerated wrapped in plastic wrap after Step 2 for up to 24 hours.

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How To Make Jamaican Festival Fried Dumplings

Jamaican Festival, also known as fried dumplings , is a popular Jamaican dish that is crispy on the outside and soft on the inside. This article will guide you through the process of making these delicious treats.

The key to making Jamaican Festival is using a combination of flour, cornmeal, sugar, baking powder, and salt . These ingredients are mixed together to form a dough, which is then shaped into small balls or elongated shapes. The dough is then deep-fried until golden brown.

One unique aspect of Jamaican Festival is its versatility. It can be served as a snack on its own or paired with other dishes such as jerk chicken or curry goat . Its slightly sweet flavor makes it a delightful accompaniment to savory meals.

Did you know that festivals have been enjoyed in Jamaica for centuries? They were introduced by West African slaves who adapted their traditional recipes using local ingredients. Today, festivals remain an important part of Jamaican cuisine and culture.

So why not try your hand at making Jamaican Festival? With its delicious taste and rich history, it’s sure to be a hit at your next gathering. Get ready to savor the burst of flavors in this beloved Jamaican dish!

Don’t worry, these ingredients are way more fun than a regular festival lineup.

Ingredients needed

Table of Contents

Making Jamaican festival, also known as fried dumplings, requires a specific set of ingredients. To create this delightful dish, you will need flour, cornmeal, baking powder, sugar, salt, nutmeg, water, and oil for frying .

Here is a breakdown of the ingredients needed to make Jamaican festival:

• Flour: The main component of the dumplings, flour provides the base for the dough and gives it a soft texture.
• Cornmeal: This ingredient adds a slightly gritty texture to the dumplings and enhances their flavor.
• Baking Powder: To achieve a light and fluffy texture in the dumplings, baking powder is used as a leavening agent.
• Sugar: A small amount of sugar helps balance the flavors in the dough.
• Salt: Adding salt to the dough enhances the overall taste of the fried dumplings.
• Nutmeg: This spice adds warmth and depth to the flavor profile of the festival.
• Water: A crucial ingredient for creating the dough consistency. It binds all the dry ingredients together.
• Oil: For frying the dumplings until they become golden brown and crispy on the outside.

To make your Jamaican festival even more flavorful and interesting, you can experiment with additional ingredients such as chopped scallions or grated coconut.

Here are some suggestions to enhance your Jamaican festival:

• Add scallions: Incorporating finely chopped scallions into your dough will give your dumplings an extra burst of oniony freshness.
• Grate coconut: For a tropical twist, try grating fresh coconut into your dough. This addition will infuse each bite with a subtle sweetness.
• Serve with dipping sauce: Accompany your fried dumplings with tangy mango chutney or spicy jerk sauce to elevate their flavors even further.

By including these suggestions in your recipe, you can create a unique and delicious version of Jamaican festival that will impress both your friends and family. From dough to deliciousness, follow these steps and you’ll be frying up Jamaican Festival faster than you can say ‘Yum, mon!’

Step-by-step instructions on making Jamaican Festival (Fried Dumplings)

Jamaican Festival, also known as Fried Dumplings, is a popular Caribbean dish that is loved for its crispy exterior and soft, fluffy interior. If you’re curious about how to make this delectable treat, look no further. Here is a step-by-step guide on creating Jamaican Festival from scratch.

To begin, gather the following ingredients:

• 2 cups of all-purpose flour
• 2 tablespoons of sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/4 cup of cold water
• Vegetable oil for frying

Step 1: In a large bowl, combine the flour, sugar, baking powder, and salt. Mix them well to ensure that the dry ingredients are evenly distributed.

Step 2: Gradually add the cold water to the dry mixture while stirring with a fork or your fingers. Keep mixing until a dough forms. If the dough feels too sticky, add a little more flour. Conversely, if it feels too dry, add a tiny amount of water.

Step 3: Once the dough has come together, turn it out onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic. Then divide the dough into small portions and roll each piece into a cylindrical shape about 3 inches long.

Now that you have formed your festival dumplings, it’s time to fry them to perfection!

It’s worth noting that traditional Jamaican festivals are shaped like elongated ovals; however, feel free to experiment with different shapes if you desire. The fun part is in the creativity!

To improve your festival-making prowess even further, consider these suggestions:

• Use cold water when mixing the dough: Cold water helps create a lighter and fluffier texture in the dumplings by preventing excess gluten formation.
• Let the dough rest: After kneading the dough, allow it to rest for at least 15 minutes. This resting period allows the gluten to relax and results in a more tender dumpling.
• Adjust frying temperature: When frying the festivals, maintain a moderately high heat to ensure that they cook through without absorbing excess oil. A hot oil temperature is essential for achieving that sought-after crispy exterior.

By following these steps and suggestions, you’ll be able to create mouthwatering Jamaican Festival dumplings that are sure to impress. Enjoy!

Why settle for one serving suggestion when you can eat Jamaican festivals with every meal and pretend you’re on a tropical vacation, even if you’re just sitting on your couch in your pajamas?

Serving suggestions

Consider serving Jamaican Festival with a side of creamy coleslaw and tangy mango salsa . The refreshing crunch of the coleslaw complements the crispy exterior of the dumplings, while the fruity salsa adds a tropical twist to the flavors.

Alternatively, you can pair them with traditional Jamaican jerk chicken or spicy curry goat for a satisfyingly savory meal.

To add more depth to your dish, serve Jamaican Festival alongside a bowl of fiery hot pepper sauce or zesty garlic mayo . These condiments provide an extra kick that beautifully complements the dumplings’ mild yet flavorful taste.

For a delightful fusion twist, create mini sliders using Jamaican Festival as buns. Fill them with juicy pulled jerk pork or marinated grilled shrimp , topped with fresh lettuce and sliced tomatoes. This combination offers a unique blend of textures and flavors that will leave your guests craving for more.

Finally, complete your meal with a refreshing glass of chilled sorrel drink or coconut water . These traditional Jamaican beverages perfectly balance out the richness of the fried dumplings and add a tropical touch to your dining experience.

Jamaican Festival is a versatile dish that can be enjoyed in various ways. Get creative with your toppings, fillings, and side dishes to make each serving unique and unforgettable!

The Jamaican Festival is not only delicious but also holds cultural significance in Jamaica as it is often enjoyed during festivals and celebrations.

Spice up your dumplings with these tantalizing variations, because plain dumplings are like a party without a punchline.

Variations and tips for perfect dumplings

To achieve the perfect Jamaican festival dumplings, consider these variations and tips:

Table 1: Variations and tips for perfect dumplings

In addition, here are some unique details to enhance your dumpling-making experience:

• For a healthier alternative, try using whole wheat flour instead of all-purpose flour. It adds a nutty flavor and boosts nutritional value.
• Incorporate finely chopped scallions or herbs like thyme or parsley to add an aromatic element to your dumplings.
• To make sweet festival dumplings, dust them with powdered sugar or cinnamon once they are fried.

To ensure your dumplings turn out perfect every time, here are some additional suggestions:

• Cold ingredients: Refrigerate your flour beforehand as cold ingredients yield fluffier and more tender dumplings.
• Proper kneading: Knead the dough thoroughly to activate gluten formation, which contributes to a chewier texture.
• Right size: Aim for smaller-sized festival dumplings as they cook more evenly and have that coveted crispy exterior.
• Ideal oil temperature: Maintain a consistent oil temperature of around 350°F (180°C) to achieve optimal browning without burning.

By following these variations, tips, and suggestions, you can elevate your Jamaican festival dumplings from ordinary to truly extraordinary. Delight your taste buds and impress your guests with these delectable treats!

Don’t be fooled, making Jamaican festival may be easy, but resisting the urge to devour them all in one sitting? Now that takes real self-control.

To sum it up, making Jamaican Festival (Fried Dumplings) is a delightful culinary adventure that brings a taste of the Caribbean to your kitchen. With a crispy exterior and a fluffy interior, these dumplings are the perfect accompaniment to any meal.

When preparing the dough for Jamaican Festival, it is important to achieve the right consistency by gradually adding water and kneading until smooth. The addition of cornmeal gives them their unique texture and flavor. Once the dough is ready, shape it into elongated oval patties and deep-fry until golden brown.

While traditionally enjoyed alongside savory dishes such as jerk chicken or curry goat, don’t limit yourself to these pairings. Jamaican Festival can also be savored on its own as a tasty snack or served with honey or syrup for a touch of sweetness.

Interestingly, Jamaican Festival has its roots in West African cuisine. During slavery times, African slaves in Jamaica adapted their traditional methods of cooking cornbread using locally available ingredients such as cornmeal and spices. Over time, this dish evolved into what we now know as Jamaican Festival.

Frequently Asked Questions

Q: What are Jamaican festivals?

A: Jamaican festivals are delicious fried dumplings made from a mixture of flour, cornmeal, sugar, and spices. They are a traditional Caribbean dish often served as a side dish or snack.

Q: How do I make Jamaican festivals?

A: To make Jamaican festivals, start by combining flour, cornmeal, sugar, baking powder, salt, and spices in a mixing bowl. Gradually add water and knead the mixture into a soft dough. Divide the dough into small portions and shape them into elongated dumplings. Deep fry the dumplings until golden brown and crispy.

Q: What should the texture of Jamaican festivals be like?

A: Jamaican festivals should have a slightly crispy exterior while being soft and fluffy on the inside. When cooked properly, they should not be heavy or doughy.

Q: Can I make Jamaican festivals without cornmeal?

A: While cornmeal is a traditional ingredient in Jamaican festivals, it is possible to make them without it. You can replace the cornmeal with additional flour if desired, but note that it may slightly affect the taste and texture of the dumplings.

Q: Can I bake Jamaican festivals instead of frying them?

A: Jamaican festivals are typically deep-fried to achieve their signature texture and flavor. While baking may be a healthier alternative, it will result in a different texture and may not replicate the authentic taste of traditional Jamaican festivals.

Q: What can I serve Jamaican festivals with?

A: Jamaican festivals are versatile and can be served with a variety of dishes. They pair well with savory dishes such as jerk chicken, curry goat, or stewed vegetables. They can also be enjoyed on their own with a dipping sauce or spread.

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The International Dumpling Festival: A Worldwide Celebration of Dumplings

Table of Contents

The history and origins of dumplings around the world, exploring different types of dumplings and their traditional fillings.

The International Dumpling Festival: A Culinary Journey through Global Dumpling Varieties

Dumpling-Making Techniques and Recipes from Various Cultures

Dumplings are a beloved food in many cultures around the world. These delicious pockets of dough filled with various ingredients have a rich history and fascinating origins. From Asia to Europe to the Americas, dumplings have been a staple in traditional cuisines for centuries. In this article, we will explore the history and origins of dumplings around the world, shedding light on the diverse culinary traditions that have given rise to this global favorite.

The origins of dumplings can be traced back to ancient China, where they were first created as a way to preserve meat. The Chinese would mince the meat, mix it with spices and vegetables, and wrap it in a thin dough before steaming or boiling it. This method of food preservation quickly spread to other parts of Asia, including Japan, Korea, and Vietnam, where dumplings became an integral part of their respective cuisines.

In Europe, dumplings have a different history and preparation method. In countries like Germany, Austria, and Hungary, dumplings are typically made with bread or potato dough. These dumplings are often served as a side dish with hearty stews or roasted meats. In Eastern Europe, dumplings known as pierogi are a popular comfort food. These dumplings are filled with a variety of ingredients, such as cheese, potatoes, or sauerkraut, and are usually boiled or fried.

Moving across the Atlantic, we find dumplings in the Americas as well. In the United States, dumplings are a staple in Southern cuisine . Chicken and dumplings, a comforting dish made with fluffy dumplings simmered in a rich broth, is a classic favorite. In Latin America, empanadas are a type of dumpling that is widely enjoyed. These savory pastries are filled with meat, cheese, or vegetables and are often fried or baked.

The popularity of dumplings has transcended borders and cultures, leading to the creation of countless variations and regional specialties. In Asia, for example, there are countless types of dumplings, each with its own unique filling and cooking method. From the delicate xiao long bao in Shanghai to the spicy momos in Nepal, dumplings have become a culinary art form in their own right.

In recent years, the International Dumpling Festival has emerged as a celebration of this beloved food. This worldwide event brings together dumpling enthusiasts from all corners of the globe to share their love for these delectable treats. The festival showcases a wide variety of dumplings, allowing visitors to sample different flavors and styles from around the world.

The International Dumpling Festival not only celebrates the deliciousness of dumplings but also highlights the cultural significance of this humble food. It serves as a reminder of the shared culinary heritage that connects people from different backgrounds and traditions. Through the universal language of food, the festival promotes understanding and appreciation for diverse cultures.

In conclusion, dumplings have a rich history and fascinating origins that span across continents. From China to Europe to the Americas, dumplings have become a beloved food in many cultures. The International Dumpling Festival serves as a testament to the global popularity of dumplings and the cultural connections they represent. So, whether you prefer steamed, boiled, or fried dumplings, there is no denying the universal appeal of these delightful pockets of flavor.

At the festival, you can explore the different types of dumplings and their traditional fillings. From Asia to Europe, each region has its own unique take on this beloved dish. Let's take a closer look at some of the most popular types of dumplings and the fillings that make them so special.

In China, dumplings are a staple in the culinary landscape. One of the most famous types is the jiaozi, which is typically filled with a mixture of ground pork, cabbage, and garlic. These dumplings are often served during Chinese New Year celebrations and are believed to bring good luck and prosperity. Another popular Chinese dumpling is the xiaolongbao, which is filled with a savory broth and steamed to perfection. These dumplings are known for their delicate skin and burst of flavor with each bite.

Moving on to Japan, we find the gyoza, a pan-fried dumpling that is enjoyed as both a snack and a main course. The filling for gyoza usually consists of ground pork, cabbage, garlic, and ginger, giving it a rich and savory taste. These dumplings are often served with a dipping sauce made from soy sauce, vinegar, and chili oil, adding an extra layer of flavor to each bite.

In India, dumplings are known as momos and are a popular street food. These dumplings are typically filled with a mixture of ground meat, vegetables, and spices, such as ginger, garlic, and chili. Momos are often served with a spicy tomato-based sauce, which complements the flavors of the filling perfectly. These dumplings have gained popularity not only in India but also in neighboring countries like Nepal and Bhutan.

Moving to Europe, we find the pierogi, a traditional Polish dumpling. Pierogi can be filled with a variety of ingredients, including potatoes, cheese, sauerkraut, and meat. These dumplings are typically boiled and then pan-fried to create a crispy exterior. Pierogi are often served with sour cream or melted butter, adding a creamy and indulgent touch to each bite.

Lastly, we have the empanada, a type of dumpling that is popular in Latin American countries. Empanadas can be filled with a variety of ingredients, such as beef, chicken, cheese, or vegetables. These dumplings are typically baked or fried until golden brown, creating a crispy and flaky crust. Empanadas are often served with a side of salsa or chimichurri sauce, adding a tangy and spicy kick to each bite.

As you can see, dumplings come in many shapes and sizes, each with its own unique filling and cooking method. Whether you prefer the delicate flavors of Chinese jiaozi or the spicy kick of Indian momos, there is a dumpling out there for everyone. So, why not join the International Dumpling Festival and embark on a culinary journey around the world? You won't be disappointed by the wide variety of dumplings and their traditional fillings that await you at this celebration of global cuisine.

Dumplings are a beloved food in many cultures around the world. These small, doughy delights can be found in various shapes, sizes, and flavors, making them a versatile and delicious treat. To celebrate the diversity of dumplings, the International Dumpling Festival brings together food enthusiasts from all corners of the globe for a culinary journey through global dumpling varieties.

One of the most fascinating aspects of the International Dumpling Festival is the opportunity to explore the different types of dumplings from various countries. From Chinese jiaozi to Italian ravioli, each dumpling has its own unique characteristics that reflect the culture and traditions of its origin. This festival allows visitors to sample a wide range of dumplings, providing a truly immersive experience into the world of dumpling cuisine.

As visitors make their way through the festival, they are greeted with a vibrant display of dumplings from different countries. The aroma of steamed, fried, and boiled dumplings fills the air, enticing attendees to indulge in these delectable treats. From the delicate and translucent wrappers of Chinese dumplings to the hearty and robust fillings of Eastern European pierogies, there is something to satisfy every palate.

One of the highlights of the International Dumpling Festival is the opportunity to watch dumpling-making demonstrations by renowned chefs. These skilled culinary experts showcase their techniques and share their knowledge, giving visitors a behind-the-scenes look at the art of dumpling-making. From the precise folding of the wrappers to the creative combinations of fillings, these demonstrations offer a glimpse into the craftsmanship that goes into creating the perfect dumpling.

In addition to the traditional dumplings, the festival also features innovative and fusion dumplings that push the boundaries of traditional recipes. Chefs from around the world experiment with different ingredients and flavors, resulting in dumplings that are both familiar and excitingly new. From Mexican-inspired dumplings filled with spicy chorizo and cheese to Japanese-inspired dumplings infused with soy sauce and ginger, these creative interpretations add a modern twist to the classic dumpling.

The International Dumpling Festival is not just a celebration of food; it is also a celebration of culture and community. Visitors have the opportunity to interact with people from different backgrounds and learn about the traditions and stories behind each dumpling. The festival fosters a sense of unity and appreciation for the diversity of culinary traditions around the world.

As the day comes to a close, attendees leave the International Dumpling Festival with full bellies and hearts. The festival serves as a reminder of the power of food to bring people together and create lasting memories. Whether it's the comforting familiarity of a traditional dumpling or the excitement of trying something new, the International Dumpling Festival offers a culinary journey that is both delicious and enlightening.

In conclusion, the International Dumpling Festival is a worldwide celebration of dumplings that takes visitors on a culinary journey through global dumpling varieties. From traditional recipes to innovative creations, this festival showcases the diversity and creativity of dumpling cuisine. It is a celebration of culture, community, and the universal love for dumplings. So, if you're a dumpling enthusiast or simply curious about the world of dumplings, the International Dumpling Festival is an event not to be missed.

Dumplings are a beloved food in many cultures around the world. These delicious pockets of dough filled with various ingredients can be found in countless variations, each with its own unique flavors and techniques. In this section, we will explore dumpling-making techniques and recipes from various cultures, showcasing the diversity and creativity that can be found in dumpling-making traditions worldwide.

Let's start our culinary journey in China, where dumplings have a long and rich history. Chinese dumplings, known as jiaozi, are typically made with a thin dough wrapper and filled with a mixture of ground meat, vegetables, and seasonings. The filling can vary from region to region, with popular options including pork, shrimp, and cabbage. The dumplings are then either boiled, steamed, or pan-fried, resulting in a delightful combination of textures and flavors.

Moving on to Japan, we encounter gyoza, a type of dumpling that was originally introduced by Chinese immigrants. Gyoza are similar to Chinese jiaozi but have their own distinct characteristics. The wrappers are typically thinner, and the filling often includes a combination of ground pork, cabbage, garlic, and ginger. Gyoza are usually pan-fried until crispy on the bottom and then steamed, creating a delightful contrast between the crunchy exterior and the juicy filling.

In Korea, mandu is the go-to dumpling. These dumplings are typically larger in size and have a thicker, chewier wrapper. The filling can be made with a variety of ingredients, including beef, pork, tofu, and vegetables. Mandu can be boiled, steamed, or pan-fried, and they are often enjoyed with a dipping sauce made from soy sauce, vinegar, and sesame oil. The combination of the hearty filling and the satisfying chew of the wrapper makes mandu a favorite comfort food in Korean cuisine.

Traveling to India, we encounter the delectable samosa. While not traditionally referred to as a dumpling, samosas share many similarities with their dumpling counterparts. These triangular pastries are made with a crispy, flaky dough and filled with a mixture of spiced potatoes, peas, and sometimes meat. Samosas are typically deep-fried until golden brown and are often served with chutney or yogurt for dipping. The combination of the crispy exterior and the flavorful filling makes samosas a popular street food in India.

Finally, we arrive in Italy, where we find a unique twist on the dumpling concept with the beloved gnocchi. Gnocchi are made from a dough consisting of potatoes, flour, and sometimes eggs. The dough is rolled into small dumplings and then boiled until they float to the surface. Gnocchi can be served with a variety of sauces, such as tomato sauce, pesto, or a creamy cheese sauce. The pillowy texture and delicate flavor of gnocchi make them a delightful addition to any Italian meal.

As we can see, dumplings come in many shapes, sizes, and flavors across different cultures. Whether it's the delicate jiaozi of China, the crispy gyoza of Japan, the hearty mandu of Korea, the flavorful samosas of India, or the pillowy gnocchi of Italy, dumplings are a testament to the creativity and diversity of global cuisine. So next time you're in the mood for a culinary adventure, why not try your hand at making dumplings from a different culture? You might just discover a new favorite dish and gain a deeper appreciation for the worldwide celebration of dumplings.

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• Utsunomiya Dumplings
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Utsunomiya Dumplings 餃子の街

Utsunomiya-shi, Tochigi-ken

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A crispy twist on a Chinese classic

• Sampling gyoza from various shops
• Taste some of the more unorthodox varieties
• November's Utsunomiya Gyoza Festival

How to Get There

Gyoza shops are located throughout Utsunomiya, starting right at the station.

Two of the most popular are within a 15-minute walk of the station, and the site of the annual gyoza festival, Utsunomiya Castle Park, is just a five-minute stroll from Tobu Utsunomiya Station.

Classic gyoza, fried together and served as a set

Endless varieties

The locals love their gyoza made with the traditional ingredients of ground pork, garlic chives and mixed vegetables, but they aren't averse to experimental preparations. Just a few twists on the gyoza theme in Utsunomiya include tonkatsu—deep-fried pork cutlets—with gyoza stuffing, truffle gyoza, and gyoza filling-stuffed chicken wings. Some restaurants have menus with over 30 varieties.

Two of the best

Many consider Masashi the classic Utsunomiya shop. It's fast, simple, and delicious. Masashi only has two items on the menu: fried or boiled gyoza. There's only water to drink, and many love Masashi's simplicity.

MinMin goes for a slightly more modern take. The gyoza here still keeps classic features such as thin skins and multi-piece sets. They have three kinds of gyoza on the menu: fried, boiled, and deep fried. At MinMin, you can order beer and other beverages to go with your gyoza.

Jazz up your dumplings

* The information on this page may be subject to change due to COVID-19.

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15 Fantastic and Easy Day Trips From Moscow

Is the hustle and bustle of Moscow starting to wear you down? No worries. There are multiple great day trips from Moscow that will let you see a different side of Russia that you won’t find in the metropolitan area. Each day trip I’ve listed below can easily be done by train from Moscow, and there are trains every day of the week.

The area surrounding Moscow is rich in cultural attractions and natural beauty. By traveling only a short distance, one feels far away from the crowds, and lines of the sprawling Russian capital. Since Russia is undoubtedly an expansive country it may take from half an hour to two hours to reach some of the landmarks on this list (by train or car) from the Moscow city center.

You can escape to the picturesque Russian countryside, visit war memorials, battlefields, admire onion-domed churches, and get insight into the local way of life. Easy day trips from Moscow include the incomparable white-stone Trinity Cathedral in Sergiyev Posad, the spectacular Cathedral of the Assumption in Dmitrov, and the Russian military aircraft in Monino. For those who love rural tranquility, Suzdal and Vladimir are a must-see. History buffs will appreciate the Patriotic War of 1812 reenactment that took place in Borodino on the first weekend of September.

Without further ado, here are 15 best day trips from Moscow that are well worth your attention.

The Best Day Trips from Moscow

There’s a reason Moscow is one of Europe’s most enigmatic destinations. It’s got culture, class, food, history, and more, but even better, is that it is the country’s main transport hub with so many attractions within a day trip from Moscow. While you can definitely spend days or even weeks in Moscow, it can, of course, be done in just one week. What can you do in Moscow in seven days ? Well, you can do a lot if you know how to plan a trip to a place you know so little about.

If you’re ready to get out of the city a bit and soak up the culture, fresh air, and enchanting architecture, I’ve rounded up my favorite day trips outside of Moscow. I often get asked: What are the best cities to visit in Russia? And these are places that I’ve been and loved.

My Favorite Easy Day Trips from Moscow:

Dmitrov Kolomna Zvenigorod Sergiyev Posad Yaroslavl Arkhangelskoye Estate Vladimir Suzdal Korolev Borodino Patriot Park in Kubinka Melikhovo Gorki Leninskie Kaluga Monino

1. Day Trip to Dmitrov from Moscow

Dmitrov may not be as popular as other cities in Russia, but the fact that the city was founded only 7 years earlier than Moscow makes for a great day trip. This small city some 90 kilometers from Moscow is particularly beautiful in the summer. As you walk the streets you can see sparkling fountains, charming centuries-old buildings, yachts and boats transiting through the canal and, of course, the Museum-Reserve Dmitrov Kremlin.

The Kremlin (castle) is the city’s main draw. The 10m high and about 1km long earthen rampart remained behind the wooden wall and gives an idea of how the castle looked like 400 years ago. The oldest surviving building on the Kremlin grounds is the 16th-century Assumption Cathedral with a unique five-tier iconostasis.

Not far from the Kremlin there is a compact 15th-century Borisoglebsky convent. Its main building – the 16th-century Cathedral of Sts. Boris and Gleb is open to the visitors only for services of worship. In the 1930s in the convent housed a labor camp, which contained the builders of the Canal named after Moscow.

Getting There: Dmitrov sits an easy hour and sixteen minutes by train from Savyelovskiy Rail Terminal. This cheap day trip from Moscow is a great chance to soak up the historic charm to be found in Moscow Oblast.

2. Day Trip to Kolomna from Moscow

Situated to the south-east of Moscow, Kolomna is a beautiful port city on the Oka River. This is one of the oldest Russian cities in the region. So you can discover the old history in museums and monasteries. Interestingly, the city was a site for important weapon factories under the Soviet Union. Although it was opened up in 1994 Kolomna is not as popular as other day-trip destinations in the region.

Nevertheless, it is a great place to visit with friends and family where you can explore the 15th-century Kremlin made of red brick, try incredibly sweet traditional pastila (marshmallow), and visit some of the cute little churches and 19th-century mansions.

Getting There: Take the express train (commuter line train) from the Kazansky rail terminal to Golutvin station. The trip lasts one hour and forty minutes.

3. Day Trip to Zvenigorod from Moscow

This one is usually a given due to its proximity to and ease of transport from Moscow. It’s one of the easiest day trips from Moscow by train. You can easily hop on the train from the city and land right in the town of Zvenigorod where you can visit the 14th-century Savvino-Storozhevsky Monastery and sample the sparkly and refreshing kvass, a Russian specialty beverage that’s enjoyed in the summer months.

Zvenigorod is an adorable little town just under an hour away from the Moscow city and is an amazing place to visit as it will give a relaxing break from the hectic life of Moscow. Check this day trip if you don’t feel like planning.

If you have a sweet tooth, spend some time in the quirky Museum of Russian Desserts, where you can indulge in uniquely delicious treats and explore the intersection of food and culture.

Then you may want to pay the Zvenigorod Museum of History, Architecture, and Art a visit. The museum’s exposition is located on the territory of the Savvino-Storozhevsky monastery, or rather, in the 17th-century Tsaritsyny chambers, built for the wife of Tsar Alexei Mikhailovich. Stroll through the museum halls to view the permanent exhibitions, which offer insights into various aspects of Russian history. The intricate museum’s building is adorned with a decorative porch, complex patterned elements, and looks very impressive in general.

4. Day Trip to Sergiyev Posad from Moscow

If you’re looking for cheap day trips from Moscow, Sergiyev Posad is a good choice at just a few dollar train ride away. Known as a major center of pilgrimage and home to one of the largest Russian Orthodox Monastery which has been here for hundreds of years, Sergiyev Posad is a fun day trip from Moscow and can be combined with Abramtsevo Museum Estate. As the only town in Moscow Region which is included in the Golden Ring of Russian cities, Sergiyev Posad is an incredible destination for a day trip from Moscow that packs UNESCO-protected Trinity Sergius Lavra, great museums, and gorgeous architecture into one day.

Make sure you see the six-pillared Assumption Cathedral that was commissioned by Ivan the Terrible in mid-16th-century and go inside to marvel at the impressive iconostasis that features Simon Ushakov’s masterpiece, the icon of Last Supper. Enjoy a delicious lamb steak with wheat kasha, Ukha fish soup, or hand-made dumplings as you learn a lot about religious and cultural history.

Getting There: Known for its small-town charm and welcoming feel, you can get to Sergiyev Posad by train, by bus, or by car. Trains depart from Yaroslavsky Rail Terminal every thirty minutes, and the trip lasts about an hour and a half. Alternatively, you can hop on a bus at the ‘VDNKh’ metro station. A bus trip to Sergiyev Posad takes two hours on average but can be reached in 90 minutes depending on traffic. If you go by car expect to spend about an hour and a half attempting to traverse the congested Yaroslavskoye highway.

5. Day Trip to Yaroslavl from Moscow

Going from Moscow to Yaroslavl may seem like a really long day trip, but honestly, if you take the comfortable train, it only takes about four hours to reach the city, so making a Yaroslavl day trip is totally doable. Although I do recommend much more than one day in Yaroslavl, especially if it’s your first time.

Cultural tourists visiting Yaroslavl should start their exploration by strolling the historic city center, a UNESCO World Heritage Site. A spacious 100-hectare area enclosed by Sobinova and Republican streets is home to most popular attractions – the 17th-century Church of Elijah the Prophet that survived almost exactly in its original form, and in contrast to it, the white stone Assumption Cathedral, restored in the 2000s.

If you walk a bit further passing the Holy Trinity sculpture and city’s foundation stone, you will find yourself at Strelka, a park on the cape, which offers panoramic views of the spot at the confluence of Volga and Kotorosl rivers. On the way back, there is a pleasant walk along the picturesque Volga embankment to the Governor’s Garden with shadowy alleys and an open-air Sculpture museum.

Getting There: Yaroslavl is about 280 km (173 miles) northeast of Moscow, so the best way to get there is to take a morning train from Yaroslavskiy Rail Terminal. A tour is also a great way to see the Yaroslavl without having to worry about driving or searching for trains. You can book a tour here.

6. Day Trip to Arkhangelskoye Estate from Moscow

Situated on the outskirts of Moscow and dates back to the late 18th-century, Arkhangelskoye Estate was the domain of the nobility for over a century until the Russian Revolution swept people who owned the estate out of the country. The estate was turned into a museum, which it remains today.

The Arkhangelskoye Estate Museum holds the largest rare-book collection. The exhibition also includes old manuscripts, historical documents, photos from the past, a vast collection of sculpture, paintings, engravings, and exceptional examples of decorative art. These art objects once belonged to Prince Nikolai Yusupov, the former owner of the estate.

Arkhangelskoye Estate is often referred to as the Russian version of Versailles because of the intricately manicured garden and beautiful 18th-century park. Famous Russian writers and poets such as Pushkin, Herzen, Mayakovsky loved to spend their free time here making long excursions in the surrounding area. Arkhangelskoye is a perfect place to appreciate the terraces decorated by delightful statues, exquisite vases, and busts.

Visitors can take tours, which introduce them to vibrant examples of Russian art and culture.

Getting There: To reach the estate it’s best to take a bus or a privately-owned minibus that departs from Tushinskaya metro station.

7. Day Trip to Vladimir from Moscow

Situated only two hours east of Moscow, Vladimir is absolutely one of the best places to visit near Moscow for a day trip. This splendid city dates back to the 12th century and has a very rich history. If magnificent Orthodox cathedrals and traditional white-stone architecture entice you, then this place is perfect for a day trip with your significant other.

First things first, you need to see the Golden Gate, which indicates the entrance into the old town. This 12th-century medieval masterpiece of military architecture is associated not only with Vladimir but with the Golden Ring tourist route itself. At the top of the gate, where once was the Church of the Deposition of the Robe, there is the Museum of Weapons. Great looking arrowheads and spear points date back to the Grand Principality of Vladimir, while the exhibition in an impressively majestic setting features a number of Batu-Khan related artifacts.

There’s a variety of attractions to put on your must-see list: the Old Believers Trinity Church right behind it, the Cathedral of St Demetrius, and Dormition (Uspensky) Cathedral. If you plan on shopping for souvenirs like birch-bark masterpieces of Kunov’s masters, drawings, carving, embossing, figures of people and animals, stop by the Lacquer Miniature, the Museum of Crystal, and the Gingerbread Museum. Many of the local attractions were added to UNESCO’s list of World Heritage sites.

Getting There: The best way to visit this area is to catch an early train from Moscow and book a full-day tour of Vladimir in advance. This one includes the town of Suzdal as well.

8. Day Trip to Suzdal from Moscow

This gem of a little medieval town perched on a hill just a 30-minute ride from Vladimir is one of those places I’ve visited and could move there permanently and be happy! It’s a charming little piece of history that also has a Kremlin and visiting it feels like stepping back in time. if you’re a culture enthusiast you’ll be glad to know there are numerous churches, five monasteries, including Spaso-Yevfimiev Monastery in Suzdal. Check them out if you want to get a real taste of the country!

pend some time shopping at the Torgovaya ploshchad (Market Square), where you can buy baskets made of birch bark, ceramic handmade plates, honey or souvenirs and, of course, grab some afternoon tea!

Getting There: Trains leave regularly from Moscow’s Kurskiy Rail Terminal to Vladimir where you can hop on a bus to Suzdal. You can also take a bus from Moscow. In this case, it might take longer and you’ll probably encounter infamous traffic jams. If you go by express train the trip takes about 1 hour and 40 minutes. There are slower trains of course, but I’d recommend going with the fast one and save a lot of time!

9. Day Trip to Korolev from Moscow

Located some 30 kilometers northeast of Moscow, Korolev has become arguably the most important space research center with skilled workers from across the Soviet Union who came here to expand the space program.

It became a leading institute dedicated to aerospace research in the country. Today, that tendency can still be clearly seen on the streets and in the buildings. When the Soviet Union collapsed, the city retained its status as the headquarters of Russia’s space surveillance network and now it hosts the Russian Mission Control Center, an analogue of the American Mission Control Center at NASA’s Space Center in Houston.

If you want to learn more about Mission Control Center and the former Russian Mir space station, book a tour with a knowledgeable guide who can clearly tell the history of this place.

If you’re not into space exploration there is also a Memorial Apartment Museum of Marina Tsvetaeva in Bolshevo. With a picturesque park next to the museum, it’s a great place for walking in the fresh air. The highlight of the park is memorial stones with quotes from Tsvetaeva’s poems.

Getting There: I’d recommend going by train. Catch one at Yaroslavskiy Rail Terminal that departs every 30 minutes to reach Bolshevo station.

10. Day Trip to Borodino from Moscow

The historic Battle of Borodino on September 7, 1812, took place just outside the small village of Borodino, about 140 km west of Moscow, and about 15 km from the nearest town of Mozhaysk. Although the French won the Battle of Borodino and went to capture Moscow, it was one of the bloodiest battles of the pre-twentieth-century that is also predetermined Napoleon’s defeat.

While it was a battlefield back then, not much remains today. It’s mostly a green and grassy field now with a few monuments of military honor, architectural objects dated back to 19th and 20th century, and fortification facilities scattered throughout the area. The largest of these is the 27-meter high obelisk located right at the heart of the former battlefield.

Every year the military and patriotic festival and theatrical performance take place in Borodino. Early September is considered to be the best for visiting. But if you just want to feel the spirit of the battle, it’s better to go at any other time of the year.

Getting there: Hop on a train from the Belorussky rail terminal, disembark in Mozhaysk, and then take a bus to the museum. The whole travel time is about 2 hours.

11. Day Trip to Patriot Park in Kubinka from Moscow

Once a Red Army tank training ground, now it’s a military Disneyland with history, structure, guns, and armored vehicles! The tank museum originally housed one of the world’s largest and rarest collections of tanks. In 2016 they combined the training grounds with the newly-created Patriot Park. Since then, some of the notable and rare items have been moved to the Patriot Park site, so you may want to combine both sites into one tour (only about 20 minutes apart).

The exhibition grounds include some very rare specimens that are must-see for any military enthusiasts out there. The staff is friendly, helpful and kind, while the museum has a small shop. As this site is part of an operating military base, they may ask you to show your passport, or provide them with a photocopy of the front pages. There are vending machines for snacks and drinks, and there are bathroom facilities. There’s plenty to see, so I recommend setting aside an entire day!

Getting there: Situated halfway between Borodino and Moscow, the best way to reach Patriot Park in Kubinka is by car. Alternatively, if you don’t want to rent one, consider car-sharing apps like Gett or UBER. The price of ride-sharing services is cheap enough to make them a viable proposition for choosing them.

12. Day Trip to Melikhovo from Moscow

Located some 80 km from Moscow, Melikhovo is one of the most important museums dedicated to Anton Pavlovich Chekhov. This renowned Russian writer and playwright acquired Melikhovo in 1892. He lived there with his parents and close relatives for 7 years before moving to the Crimea in 1899. Melikhovo is where he wrote his plays “The Man in the Case” and “The Seagull”.

The estate faded into oblivion right after the Revolution but in 1939 Anton Chekhov’s sister Maria and his nephew established a museum based on Chekhov’s place of living. The museum opened its doors to the public in 1941.

Today museum’s exhibition reveals the legacy of a celebrated writer and shows his path not only as a writer but as a doctor and public figure as well. The collection also features some of the best-known paintings by famous artists like Isaac Levitan and Vasily Polenov, who were Chekhov’s friends. When it comes to fun and educational day trips from Moscow, Melikhovo is a nice place for learning more about Chekov’s life and work.

Getting There: You can reach Melikhovo by train from Kurskiy rail Terminal. Disembark in the town of Chekhov and hop on a minibus that will get to the estate. Alternatively, hop on a bus that departs from the Yuzhnaya metro station.

13. Day Trip to Gorki Leninskie from Moscow

Once the realm of Russian nobles, Gorki Leninskie was turned into Lenin’s museum some 25 years after his death. The estate sits some 30-minute bus ride from the Domodedovskaya metro station and houses Soviet-era memorabilia and Lenin’s memorial flat recently transferred from the Kremlin, as well as his vintage Rolls-Royce.

Most people only associate this place with the name of the first communist leader. In fact, the name of the estate was first mentioned in documents dating back to the 16th-century. Throughout its history, the estate was owned by a number of prominent figures. It’s in fact one of the best museums that holds the country’s finest collection 19th-century furnishings and a unique collection of domestic items owned by nobles. Plus, ancient Vyatichi native tribe or East Slavs who inhabited a part of the Oka basin’s burial mounds and a few notable sculptures are hidden behind the avenues of lime trees in the park.

Getting There: You could, of course, hop on a bus from Domodedovskaya metro station. But it would be much easier just to use UBER or Gett. The estate isn’t that far from the Moscow Circle Road but going there by bus may involve some navigating.

14. Day Trip to Kaluga from Moscow

If you’re looking for an educational day trip from Moscow, look no farther than Kaluga! This beautiful city could really entertain you for more than just a day, but to get a taste of science, be sure to visit the Tsiolkovsky State Museum of the History of Cosmonautics. Or in other words, the Space Museum.

Visitors to the museum will learn more about the history of space exploration. In fact, this is one of the largest Space Museums in Russia, which opened its doors in Kaluga in 1967. Here you can see a prototype of the iconic MIR space station and a duplicate of the Voskhod rocket. The very same rocket that took the first man to space. There’s also a planetarium, which from the outside resembles a spaceship.

Kaluga is a totally walkable city. Make sure to spend some time strolling Teatralnaya street with the authentic 19th-century pavement that now marks the Kilometer Zero. Then walk across the 18th-century Kamenniy Most (the Stone Bridge) that somewhat resembles a Roman aqueduct. If you’re an architecture buff marvel at the Church of St. Cosmas and Damian.

It is assumed that the church was erected by one of the followers of Francesco Bartolomeo Rastrelli in 1794. The church resembles the Smolny Convent in St. Petersburg. With five church towers directed upward and six tiers of oblong windows give the exterior a sense of lightness and airiness.

Getting There: Trains from Kiyevsky Rail Terminal to Kaluga leave every 90 minutes. The trip takes about 2 hours and 35 minutes.

15. Day Trip to Monino from Moscow

Are you looking for great family & kid-friendly day trips from Moscow? If so, consider visiting the Central Museum of the Air Forces at Monino. This unique military open-air museum is home to over 180 Russian aircraft and 100 aircraft engines and the perfect place to go when your crowd is looking for a break from hectic city life. Check this tour if you don’t feel like planning.

This site was formerly an operational airbase from 1932 till 1956 and many of the Russian aviation Design bureaus have made a contribution to the operation and maintenance of the museum. Along with aircraft from the Second World War, there are the TU-95 Bear four-engine turboprop-powered strategic bomber and the TU-144 Charger a Soviet supersonic passenger airliner (which resembled the Concorde). The museum also has exhibits related to military aviation history such as the uniform of captured U2 pilot Gary Powers.

Getting There: This museum is located at Monino Town, about 30 km from Moscow. It is open on all days from 9:00 AM to 5:00 PM, except Mondays and Tuesdays. To get there take a train departing from Yaroslavskiy Rail Terminal and disembark at Monino station. Alternatively, hop on a bus from Schelkovskaya or Partizanskaya metro station.

Final Thoughts on the Best Day Trips from Moscow

I hope this post has helped you discover some amazing day trips from Moscow. From imposing cathedrals, mighty fortresses and monasteries, there are a lot of incredible places to visit the Russian capital, and the best part is that getting there is always ways to get around on the cheap.

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Great article for visitors in Moscow , thanks for sharing

Marie Hernandez

I hadn’t considered traveling to Moscow until NOW! Fantastic post and ideas for visitors! Thanks!

Graham Marsden

Nice to see so many options outside of Moscow, but I have to say I wish this list had a recommendation for a hike or a beautiful natural areas or national parks. Maybe the next list!

I have to admit that I knew nothing about the area surrounding Moscow. This is definitely an inspiring list of places to go.

When I read this article about Moscow. I wanted to pack my bags and get there sooner. thank you for the great write up.

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A 6-month Chinese-food festival is bringing authentic and flavor-packed cuisine to New York City's masses

• At New York's Dragon Festival, authentic Chinese brands and restaurants excite locals' taste buds.
• Its founder shared some of her favorite vendors of soup dumplings and candies at the opening event.
• This article is part of " Community in Focus ," a series highlighting Asian and Pacific Islander events.

For Biubiu Xu, dining at any of New York City's modern upscale Chinese restaurants usually ends in disappointment.

These establishments, found in tourist-loved neighborhoods like SoHo and Central Park South, often boast eye-catching decor and tuxedo-clad waitstaff. But the prices are steep, with many dishes costing significantly more than the food at authentic Chinese restaurants in areas such as Chinatown and Flushing.

"This doesn't taste like home," said Xu, a 31-year-old entrepreneur and the creator of New York City's Dragon Festival, the biggest Chinese-food festival in the metropolitan area.

Over the years, Xu has found that pricey Chinese-inspired dishes often lack the nuanced flavors she grew up with. The bites she's tried are either too greasy or dramatically underseasoned, failing to capture the essence of traditional Chinese cooking, she said.

While in college, Xu started a blog on the Chinese social-media platform WeChat to tell others about the genuine Chinese flavors New York City had to offer. She scoured the city for every hidden gem of the Chinese diaspora, including the family-style frozen soup-dumpling pack at Mila , the soul-warming embrace of Haidilao 's hot pot, and the satisfying crunch of the sugar-coated hawthorn fruit lollipop from Tang Hulu . Last year, she decided to bring her best food finds together and birthed the Dragon Festival .

The 2023 extravaganza drew over 200,000 hungry folks to bustling neighborhoods such as Koreatown, Union Square, Chelsea, and the area around Washington Square Park. This year, Xu is upping her game with a series of 16 events spread across the city, which run intermittently from April until October.

This year's festival kicked off on April 6, transforming the intersection of Broadway between 12th and 13th streets into a vibrant culinary spectacle. Forget fancy Chinese restaurants with wallet-emptying prices; Xu's vision was to bring authentic and reasonably priced Chinese delicacies to the streets, where families could bond over sesame-chili-oil wontons, sip on Chinese-inspired mocktails, and watch a dragon's beard candy maestro weave edible magic.

Xu said the event reached 50,000 people and that 34 brands showcased Chinese fare, with 16 vendors selling out before dusk.

But for Xu, the Dragon Festival isn't just about tantalizing attendees' taste buds. It's also about fostering understanding and appreciation for Chinese culture in the US.

"What's so special about this year's Dragon Festival is that we have more programmings to honor traditional Chinese holidays like the Dragon Boat Festival in June and the Mid-Autumn Festival in September," Xu told Business Insider. "By focusing on the history of Chinese dishes, not only have I learned so much about our country's diverse food culture in different regions, but I'm also excited to introduce them to the American audience."

On April 6, in the middle of the bustling street where the festival's first event of the year was held, Xu introduced BI to several brands known for their traditional and innovative Chinese dishes.

A sweets maker shares a childhood favorite candy with younger generations

Chinese folk-cuisine brands — like the skewer purveyor Jixiang BBQ and the Henan-cuisine restaurant Bao Bu Tong — are typically sold in NYC enclaves with larger Asian populations, such as Flushing, Queens and Prospect Park, Brooklyn. But at Xu's Dragon Festival, these brands woo the taste buds of a wider audience.

Ivy Chen, for example, is enticing younger generations with her matcha-, raspberry-, and chocolate-flavored candies. As the founder of Dragon Lulu and Tang Hulu , two brands selling traditional Chinese confections, Chen aims to capture the essence of her childhood memories through her creations, namely her dragon's beard candy.

"It's like eating sweet, fluffy clouds," Vivian Cao, a 25-year-old NYC theater producer from Beijing, told BI after tasting Chen's dragon's beard candy. "The outside is super light and just melts in your mouth, and then you get the crunchy bits of peanuts and sesame — it's so cool."

The sweet treat originated in the Han Dynasty (dating to as early as 202 BC) as a royal delicacy. It's meticulously crafted to resemble a dragon's fine beard and has an airy yet crunchy texture.

Chen said that confectioners in her home province of Fujian, China, caught her attention when she was younger. As they made the wispy layers of delicate candy, she felt entranced.

"Years later, as I found myself in a confection class learning to craft French sugar showpieces and treats, a dream of introducing unique Chinese confections to the street of NYC began to form in my mind," Chen said.

The 31-year-old entrepreneur also makes tanghulu, a Chinese lollipop that usually consists of sugar-coated hawthorn on a bamboo skewer.

Tanghulu's origins date to the Southern Song Dynasty (1127 to 1279), where it emerged as a remedy for Emperor Guangzong of Song's illness. Now the confection is synonymous with good fortune.

A soup-dumpling restaurant upholds its legacy with a commitment to authenticity

Chinese classics turned American favorites, such as savory and juicy soup dumplings, were also featured at the festival.

Michael Ma, a co-owner of Michelin-recommended Shanghainese restaurant Nan Xiang Xiao Long Bao, said that it took years of hard work from chefs, restauranteurs, and food creators to bring soup dumplings to a wider audience.

"Nan Xiang's core team — managers, owners, and partners — all grew up enjoying Shanghai-style comfort food, especially handmade soup dumplings," Ma told BI. "As diverse as New York City's culinary landscape is, we saw there was a void to be filled when it came to Shanghai cuisine, especially in the early 2000s."

In 2006, inspired by the soup dumplings made popular by Shanghai's Nanxiang district, Ma opened his first New York City storefront.

Since then, Nan Xiang Xiao Long Bao has become a beacon of authenticity for New Yorkers yearning for the genuine taste of Southern Chinese cuisine, particularly Jiangsu and Zhejiang delicacies. These cuisines commonly feature a mild sweetness and favor steaming and braising to preserve the moisture, texture, and subtle flavors of the ingredients.

Ma said it took time to teach customers unfamiliar with steamy soup dumplings the proper way to eat them without burning themselves, but it was all part of the fun.

"One must learn the delicate act of the steps: Puncture the dumpling skin, sip the soup, and enjoy the rest of the dumpling," Ma told BI.

In addition to exposing customers to Nan Xiang's authentic dumpling fillings, such as pork and crabmeat, Ma also embraces innovation with offerings including black-truffle- and scallop-filled dumplings.

Chinese-born brands also had a spotlight

The Dragon Festival also serves as a gateway for Chinese-born brands such as Chi Forest and Haidilao .

Inspired by the traditional Chinese concept of "Chi," which symbolizes liveliness and health, sparkling water brand Chi Forest served up bubbly mocktails inspired by popular Asian fruits including lychee and calamansi.

The brand collaborated with bartenders from the Thai restaurant Bangkok Supper Club to delight attendees with a selection of vibrant and refreshing mocktails. Among the offerings were the PeaChi Coco, a pink concoction blending sweet peach and creamy coconut, and the LyChi Lemon, a bright, citrusy mix with the lush, tropical sweetness of lychee.

Meanwhile, Haidilao, a Sichuan-style hot-pot restaurant with 13 US locations will be setting up a mini-hot-pot stand as part of the Dragon Festival's May event. According to Xibei Yang, the director of brand and communications at Haidilao US, festival attendees will have the chance to try maocai, a simplified version of a hot pot that will be cooked on-site in a flavorful broth.

As the Dragon Festival continues to expand its offerings, it draws both curious and nostalgic New Yorkers who want to savor authentic Chinese food, all while celebrating the cuisine's rich cultural background.

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A guide to Moscow’s summer festivals

May 26, 2018 • 4 min read

People attend open-air concert during Usadba Jazz festival at the Archangelskoye Estate @ Anton Gvozdikov / Shutterstock

Believe it or not, in summer Moscow usually gets rather hot. It’s also the season when the city is fully awake, with more events happening than at any other time of the year. Almost every weekend a new market, exhibition or festival takes place, making it pretty hard to choose which one to attend.

Of course, the highlight of this summer in the Russian capital will be the celebration of football, as Moscow gets ready to host the 2018 FIFA World Cup (from 14 June to 15 July) along with 10 other cities across the country. Nevertheless, over the years some big annual events have become an integral – and fun – part of Moscow’s summer culture. Here are our top picks.

Usadba Jazz at Arkhangelskoe

This iconic open-air jazz festival has been taking place in Moscow for over a decade, making it one of the city’s favourite outdoor events. The location is always the same – the gorgeous 19th-century  Arkhangelskoe Estate and its surroundings. Apart from some great classical and modern jazz, blues, funk, soul and world music, there’s a new theme each year: in 2017 it was ecology, introducing some local eco-designers and culinary artists to jazz-loving Muscovites.

Dates: 2–3 June 2018

Red Square Book Fest

This year Moscow’s annual book festival will be taking over the historic Red Square for the fourth time. The event celebrates the reading culture, introduces the best local publishing houses, and allows visitors to purchase books, attend masterclasses and listen to some well-known modern Russian writers. The program covers several themes, including fiction, non-fiction, ebooks, children’s and educational literature, antique and secondhand books, as well as Russian regions.  Famous Russian museums present their publishing projects and catalogues, and there are live concerts and performances throughout the festival.

Dates: 3–6 June 2018

Moscow Flower Show

Who knew Moscow could be a rose? Last year a new sort of rose was created just to celebrate the 870th anniversary of the Russian capital. This international garden festival is a paradise for the admirers of landscape design and all things green and blooming. Both recognised and up-and-coming landscape designers present their works and compete for the main prize, awarded by an international jury. And visitors get a chance to release their inner flower child.

Dates: 29 June–8 July 2018

Taste of Moscow

This international food festival   has been around for a long time, covering 19 cities of the world and gaining huge popularity in Moscow. The city’s 30 best restaurants will take part in the program this year, offering visitors their most renowned dishes and products. You can treat yourself to delicacies from one of the exclusive menus created specifically for the festival, attend degustations or learn how to cook from a professional chef. The interactive program will also include concerts, masterclasses, pop-up performances and children’s activities.

Dates: 26–29 July 2018

Much loved by both locals and visitors to the city, the annual Park Live rock festival has achieved international status in its six years of existence, treating the fans with performances from world-famous and local rock stars. Hosting Muse in 2015 has been the highlight in the festival’s history, while Red Hot Chili Peppers, Lana Del Rey, Limp Bizkit and System of a Down have also headlined. In 2018 revellers will have a chance to see David Guetta, Gorillaz and Massive Attack at the vibrant Gorky Park  in the heart of the city.

Dates: 27–29 July 2018

Afisha Picnic

Moscow’s biggest open-air festival is a summer rave for food and music lovers. Organized by Afisha magazine, it’s been expanding year on year, eventually moving from concert halls and stadiums to the vast Kolomenskoe Museum-Reserve , a former royal estate and a Unesco World Heritage Site by the Moscow River. The organisers make sure there’s lots going on, so apart from multiple music stages you can find food stalls with local products, a designers’ market, gaming and lecture areas – all with a strict no-alcohol policy.

Dates: 4 August 2018

The Times and Epochs re-enactment of a battle between Polish and Ruthenian archers © Degtyaryov Andrey / Shutterstock

Times and Epochs

The ultimate historical festival in Russia expands with each passing year, taking over Moscow parks, recreational areas and some of the main streets. It brings together the best from the world of historical re-enactment, boasting more than 6000 geeky participants in 2017 (many of them from abroad). Soldiers, merchants, craftsmen, musicians all walk the streets in traditional costumes, performing or teaching the arts, crafts and games of the past. Best of all, the festival is focused on getting the audience involved in the lifestyles of different eras, from the Stone Age to the Soviet times.

Dates: 10–22 August 2018

Moscow City Day

Moscow turned 870 in 2017, and to celebrate the occasion, the city administration decided to host a 10-day festival under the slogan ‘Moscow is a city where history is being made’. With Russian avant-garde the main theme, dozens of events, lectures, performances and street markets celebrated the history of the capital as well as its prominent inhabitants. Plenty of music, food and modern art is always to be expected on the city streets during this time. Don’t miss the magnificent fireworks.

Dates: 1–10 September 2018

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Visitors pass by the iconic St. Basil's Cathedral in Moscow.

Everything to Know About Moscow

Every corner of Moscow will draw you in and provide a stimulating travel experience.

From its inception, Moscow was never intended to be a modest city with a cozy atmosphere. Instead, expect to arrive to an ever-expanding sprawling beast whose pulse continuously feeds off of new surges of activity and creativity. The metropolis is filled with a non-stop buzz and vibrancy while allowing just enough space for serene spaces to catch your breath after an action-packed day in the Russian capital.

Visit December or January to soak up the festive atmosphere of the New Year's and Orthodox Christmas celebrations and experience the magic of wintery Russia. If you find braving the frigid temperatures a bit too daunting, book a ticket for late spring and early autumn to see the country cloaked in the hues of verdant green or luminous russet.

Attend the Victory Day in May, the most impressive military event celebrating the end of World War II. A theatrical parade and aerial demonstrations of military equipment and aircrafts culminate with spectacular fireworks atop Moscow's Red Square. Gourmands will appreciate food festival Taste of Moscow held in July when the city's top restaurants hold masterclasses and tasting sessions, while visiting musicophiles should not miss Afisha Picnic in August, one of the oldest and best-known music festivals in Russia.

What to Eat

The question is not what to eat in Moscow, but how much to eat. Sample staples like borsch (red beetroot soup), pelmeni (dumplings), and golubtsy (the local take on pigs in a blanket), or take a deeper dive into traditional Russian cuisine with dishes like moose lips. The 19th century Eliseevsky food emporium offers mind-blowing slew of delicacies, on top of its splendid interior, while Georgian restaurants are an absolute must to savor such stars of the legendary Caucasian menu as the cheese-filled pie khachapuri and meat dumplings khinkali.

Souvenir to Take Home

Perhaps the most iconic souvenir to take home is matryoshka, or Russian nesting dolls that come in a variety of elaborate designs and motifs. For something more meaningful, pick a hand-painted Palekh and Fedoskino lacquer box or a hand-knitted Orenburg shawl that is as thin as a cobweb, yet incredibly warm. The best spot to buy these and many other items is the city's largest flea market Vernisaj in Izmailovo, a cultural complex modeled after Old Russia.

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Sustainable Travel Tip

Escape Moscow's infamous traffic jams by taking advantage of its sophisticated metro system. Besides being an environmentally (and pocket) friendly transit option, metros in Moscow feature extravagant interiors adorned with sculptures, mosaics, and chandeliers fit for palaces. You can even take a guided tour to learn about the unique themes and stories behind each station.

Instagram-Worthy View

Visit Sparrow Hills, one of the highest points in Moscow, just before sunset to enjoy a panoramic view of the city's remarkable and diverse architectural marvels—keep an eye out for the Seven Sisters, seven Stalinist-era skyscrapers—engulfed in a golden glow. The bird's eye view of the city will make you truly appreciate the grandness of Russia's capital and leave a lasting impression.

For Hungry Minds

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36 Hours in Minneapolis

By Ingrid K. Williams May 2, 2024

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By Ingrid K. Williams Photographs by Jenn Ackerman

Minneapolis, with more than a dozen lakes and a sprawling urban park system, appeals not only to outdoorsy types but also to travelers seeking a robust cultural scene, top-notch restaurants and fun bars and breweries. In recent years, residents have struggled to recover from the killing of George Floyd at the hands of Minneapolis police in May of 2020 and the protests and rioting that followed. But visitors today will find a resilient city primed for discovery, from the trendy Warehouse District, where nightlife hotspots have taken root within industrial brick buildings, to the growing northeastern arts district. The city is at its most welcoming in the springtime, when nature blooms and there are community events like Art-a-Whirl , an annual festival of art , music , food and beer , held from May 17 to 19 across Northeast Minneapolis.

Recommendations

• The Highpoint Center for Printmaking is a cultural hub with gallery spaces and a printmaking co-op for artists working in various media, from screen-printing to lithography.
• Owamni won the James Beard Award for Best New Restaurant in 2022 and has a singular commitment to using only ingredients native to North America.
• Open Book , a three-story literary arts center, is a downtown destination for book lovers.
• Marty’s Deli is a sunny shop in the Northeast with outstanding egg-and-cheese breakfast sandwiches.
• Berlin , a polished new jazz club, hosts performers ranging from string trios to ambient bands.
• Mixed Blood , a theater and social justice organization, stages plays in a former firehouse in the Cedar-Riverside neighborhood.
• The Lake of the Isles , with leafy islands, marshy coves and a winding lakeside path, is a popular loop for a morning walk.
• Bde Maka Ska is a larger oval lake with areas for fishing, swimming, biking and canoeing along a three-mile pedestrian path.
• Bryant Lake Bowl , a classic eight-lane bowling alley, was originally built in the 1930s.
• The Walker Art Center , the city’s preeminent arts institution, has an adjacent sculpture garden with a secluded bunkerlike installation by James Turrell.
• Spoon and Stable is a bustling restaurant in the Warehouse District with a beautiful back-lit bar and lively see-and-be-seen atmosphere.
• Meteor , a bar on an industrial block by the Mississippi River, serves excellent cocktails as well as boilermakers and hot dogs.
• Laune Bread bakes hearty sourdough loaves, mandarin-marmalade Danish pastries, chocolatey babka knots and honey-sesame coconut macaroons.
• Indeed Brewing Company is a popular brewery with delightfully unusual craft beers and an inviting taproom displaying whimsical artworks.
• Pryes Brewing Company , an enormous brewery on the western bank of the river, has citrusy West Coast-style I.P.A.s and a lane for feather bowling (a game somewhat similar to bocce).
• At Kim’s , a new restaurant from the chef Ann Kim, the Korean-American menu includes a tasty twist on mac and cheese.
• Bronto Bar , down a mural-splashed alley, is a moody basement bar with fun cocktails.
• Milkweed Editions is an independent publisher with a bookshop on the first floor of the Open Book arts center.
• Minnesota Center for Book Arts has a shop filled with literary gifts, including quirky zines, letterpress cards and hand-sewn books.
• The Weinstein Hammons Gallery is a well-regarded space specializing in contemporary photography.
• Northern Clay Center displays wide-ranging ceramic artworks.
• All My Relations Gallery showcases the work of Native American artists.
• The Northrup King Building , a massive brick industrial complex in the Northeast, houses over 300 art studios, galleries and shops.
• The Four Seasons Minneapolis , the city’s first five-star hotel, opened downtown in 2022 in a gleaming 36-story tower with 222 rooms and suites, indoor and outdoor pools, an al fresco bar and a restaurant run by the local chef Gavin Kaysen. Rooms start at $535.
• The Hewing Hotel is a boutique property with a prime location in the historic Warehouse District, a neighborhood also known as the North Loop. In addition to 124 guest rooms, the handsome brick building also boasts a rooftop sauna and lounge, as well as a rustic Nordic-inspired restaurant. Rooms start at around $320 .
• The Element Minneapolis Downtown is another solid option in the walkable North Loop area with 156 contemporary rooms, free daily breakfast, a panoramic roof deck and an attached parking garage. Rooms start at around $229 .
• Look for a short-term rental in the Warehouse District, a safe downtown neighborhood with many modern apartments within walking distance of cafes, restaurants, bars and breweries.
• There are two light rail lines, one of which connects the airport and downtown. But beyond that you’ll want a car . Parking is relatively easy; download the MPLS Parking app to pay where applicable. Those without wheels can take buses (fares from $2) and taxis . For now, there are also two ride-hailing options: Uber and Lyft ( but that may soon change ; both companies plan to exit the city on July 1, when a new ordinance requiring higher pay for drivers is expected to go into effect).

Highpoint Center for Printmaking

For a friendly introduction to the city’s engaging arts community, start in the southwestern Uptown neighborhood at the Highpoint Center for Printmaking . At this multipurpose cultural hub, staff gladly guide visitors through the gallery spaces and the printmaking co-op, an area with machinery used by local artists working in various media, including screen-printing and lithography. Don’t miss the small Highpoint Editions gallery showcasing fine artworks made on-site, including a series of haunting abstract screen-prints entitled “Corner of Lake and Minnehaha,” by the artist Julie Mehretu, who was inspired by a photograph taken at the Minneapolis intersection during the turmoil ignited by the killing of George Floyd in 2020.

Book an early table at Owamni , which earned the prestigious James Beard Award for Best New Restaurant in 2022. The chef Sean Sherman, of the Oglala Lakota Sioux tribe, has a singular commitment to using only ingredients native to North America, so expect no wheat flour, dairy or cane sugar. The menu changes seasonally and recently included an earthy tepary-bean dip with pepitas and wild-rice crackers ($12), smoked quahog clams ($40) and tender bison tacos with guajillo-chili salsa ($9). For a drink and something sweet, stroll up the street to Spoon and Stable , a bustling restaurant in the fashionable Warehouse District with a lively see-and-be-seen atmosphere. Grab a seat at the beautiful back-lit bar, which was remodeled earlier this year. A recent dessert stand-out was the almond cake with coconut and lime curd, pineapple sherbet and a sprinkle of ancho chile powder ($15).

In addition to the Guthrie Theater , with its acclaimed repertory and modern geometric architecture, and First Avenue , a cavernous rock club where the hometown artist Prince performed in the 1984 film “Purple Rain,” Minneapolis is also home to several smaller stages worth seeking out. Across the street from Spoon and Stable, duck inside Berlin , a polished jazz club that opened in February with acts ranging from string trios to ambient bands (cover is usually $10 to $25). Or see if there’s a play running at Mixed Blood , a theater and social justice organization in a former firehouse in the Cedar-Riverside neighborhood. Admission is by donation, an effort to remove all barriers to attend performances, which recently included “The Most Spectacularly Lamentable Trial of Miz Martha Washington,” a satire by the Pulitzer Prize-winning playwright James Ijames.

For cheap beer and a shot of whiskey, you’ll do fine at any of the many dive bars clustered in the Northeast, a historically working-class neighborhood. But there’s a more interesting option right across the Mississippi River. Meteor , which opened on an industrial block in late 2019, has the grungy patina of a bar that’s been around for decades, with exposed brick walls, checkerboard floors and a well-worn wooden bar. The friendly bartenders mix excellent cocktails — try the Secret Tiger, a spicy passion-fruit mezcal margarita ($14) — but they’ll also pour you a boilermaker (a shot and a beer; a tequila and Tecate is $9), to pair with a relish-topped hot dog ($6).

St. Anthony Main, a stretch of restaurants and a theater, is on a cobblestone street that runs parallel to the Mississippi River.

The Grand Rounds Scenic Byway, near Lake Hiawatha

Many visitors start the morning with a stroll along the Mississippi River for views of the historic Stone Arch Bridge (temporarily closed for preservation work) and the dueling Pillsbury’s Best and Gold Medal Flour signs, which are on opposite banks. Locals, however, prefer the lakes. Southwest of downtown, a string of lakes are encircled by walking and biking trails, a subset of the 51-mile citywide Grand Rounds Scenic Byway . Start at the picturesque Lake of the Isles , with its leafy islands, marshy coves and winding lakeside path. It’s an easy 2.7-mile loop that can be extended by continuing south to Bde Maka Ska , a larger oval lake with areas for fishing, swimming, biking and canoeing along the popular three-mile pedestrian path.

Skip the massive Mall of America, with its theme park, aquarium and hundreds of chain stores, in favor of a novel shopping experience at Open Book . At this three-story center of literary arts downtown, several book-related organizations are housed within the handsome brick building. Browse the titles at Milkweed Editions , an independent publisher with a bookshop on the first floor. Then cross the lobby to the Minnesota Center for Book Arts , a nonprofit dedicated to the art of book-making — letterpress printing, bookbinding, papermaking — with workshops, classes and a first-floor gallery space. In its shop , you’ll find beautiful marbled paper and letterpress cards, instructional guides to linocuts and printmaking, quirky zines and little hand-sewn books containing a single poem.

Laune Bread began as a micro-bakery, delivering bread around the city by bike, before opening an airy storefront southeast of downtown in 2022. In addition to hearty sourdough loaves made from Midwestern grains, the bakery also offers a tantalizing array of sweet and savory baked goods, which recently included caramelized-onion-and-gouda tarts ($5.25), mandarin-marmalade Danish pastries ($5.20) and veggie-and-Cheddar sandwiches on sesame-crusted simit, a ring-shaped bread ($9.75). Don’t miss the chocolatey babka knots ($4) or a handful of the honey-sesame coconut macaroons ($2 each).

It’s easy to gallery-hop around this city, where it’s rarely more than a five- or 10-minute drive to the next locale. Start at the Weinstein Hammons Gallery , which specializes in contemporary photography, then check out the Northern Clay Center , with its wide-ranging ceramic artworks. Continue to All My Relations Gallery , which showcases the work of Native American artists. Or instead, you could easily spend an hour exploring the Northrup King Building , a massive brick industrial complex in the Northeast that now houses more than 300 art studios, galleries and shops. Many open to the public on Saturday afternoons, and although the quality varies, it’s worth seeking out the first-floor Galleri 167 with colorful abstract paintings and wall-mounted sculptures, and the second-floor studio where the printmaker Beth Dorsey , a Queens-born Minneapolis transplant, makes intricate lattice prints.

Pryes Brewing Company

Across the train tracks from the Northrup King Building, Indeed Brewing Company draws crowds with delightfully unusual craft beers and an inviting taproom filled with whimsical art. Start with a few smaller pours to sample the range on tap, like the tangy mango sour, the aromatic pistachio cream ale and the refreshing sea-salt-and-lemon lager (from $4 for six-ounce pours). If the bar is packed, head over to Pryes Brewing Company , an enormous brewery on the western bank of the river. Order a soft pretzel ($10) and a pint of Glamorama, a citrusy West Coast-style I.P.A. ($8), and try your hand at feather bowling, where players roll a wooden ball shaped like a cheese wheel down a sloped lane to land as close as possible to a vertical feather at the other end.

The Uptown neighborhood has struggled to regain its pre-pandemic vibrancy , but you wouldn’t know it by stepping inside Kim’s . The chef Ann Kim opened this casual restaurant with a rollicking energy last November in the same space as her former Mexican-inflected restaurant. Now, her Korean-American background takes the spotlight: a smash burger on a soft hotteok bun ($12), Korean fried chicken wings with ranch dressing ($16) and the dish my table fought over: a twist on mac and cheese with chewy rice cakes smothered in a cheese sauce spiked with gochugaru, a red-pepper powder ($15). Ask for a booth by the window with space for all the sharing plates, including bindaetteok (mung-bean pancakes, $12) and soy-glazed beef-and-kimchi mandu dumplings ($12), along with a few banchan (sides).

After dinner, head down the mural-splashed alley behind Kim’s to Bronto Bar . At this moody basement bar, which opened last year, settle into one of the soft couches and peruse the menu of fun cocktails, the best of which is By the Sea, a neon-blue concoction of shochu, Curaçao, pineapple and bitter Americano liqueur with a shark gummy candy garnishing the delicate stemmed glass ($13). Or hop over to Bryant Lake Bowl , a classic eight-lane bowling alley nearby that was built in the 1930s (and recently appeared on the cover of the Black Keys’ new album ). Soak up the old-school vibes — no automatic scoring or video screens here — with a Hamm’s Tall Boy ($4.50) from the bar while rolling a few late-night games ($5 each; shoe rental $2).

The Third Avenue Bridge leading to downtown Minneapolis.

Minneapolis may be famous for the Jucy Lucy — a burger with molten cheese inside two patties. But it ought to be known for the outstanding egg-and-cheese breakfast sandwich at Marty’s Deli , a sunny shop in the Northeast that the chef Martha Polacek opened in 2023. What sets this sandwich apart is the fluffy house-made focaccia flecked with rosemary and sea salt, which is filled with soft eggs, melted American cheese and a schmear of garlicky aioli ($9). Pro tip: Order the hashbrowns on the side ($5) and cram bits into the sandwich for extra crunch. It’s best enjoyed with a cup of coffee ($3) at a table flooded with light from the wall of windows. Before leaving, grab a scotcharoo (the Midwest’s salty-sweet, chocolate-and-butterscotch-topped twist on a Rice Krispies Treat, $3.50) for later.

There’s always something new to discover at the Walker Art Center , the city’s preeminent arts institution (admission, $18). The latest exhibition, “Keith Haring: Art is for Everybody,” which opened last weekend, includes over 100 works and archival material from the American pop artist (through Sept. 8). And in June, the center will open “This Must Be the Place,” an exhibition of works from its evolving collection, with paintings by Edward Hopper and Franz Marc alongside new acquisitions from contemporary artists like Jennifer Packer. Outside in the adjacent sculpture garden (free), which will host its first art fair May 11 to 12, most visitors beeline to the supersize “Spoonbridge and Cherry” sculpture. Instead, climb the hill to enter a hidden bunkerlike installation by James Turrell, and watch clouds float across a square of blue sky overhead.

More From 36 Hours

Have a weekend to explore a destination we’ve got the perfect travel itinerary..

Maui: The beauty and hospitality of this Hawaiian island, still recovering from last year’s wildfires, remain as vibrant as ever .

Toronto: Savor the diversity of this lakefront city through its hidden bars, small-but-fascinating museums and vibrant restaurants .

Cape Town: Take a food and storytelling tour, cruise one of the world’s most beautiful coastal drives and see contemporary African art  in this city with stunning views in every direction.

Sarasota:   Kayak through mangroves, take a Black history trolley tour and spot dolphins  from a white-sand beach on Florida’s Gulf Coast.

Mérida:   Rich in culture and history , this young and artsy Mexican city is an antidote to the wall-to-wall all-inclusive resorts of the Yucatán coast. ​​

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Pella's annual Tulip Time Festival guide | Tickets, parking, schedule, forecast

P ella's iconic Tulip Time Festival  will be wowing visitors once again with its thousands of blooming flowers and authentic Dutch feel.  

The festival will take place from Thursday, May 2-Saturday, May 4 this year. With a picturesque windmill, fields of flowers and historic architecture serving as the event's backdrop, the three-day celebration of Dutch culture is sure to keep attendees entranced.

Here's what to expect at this year's festival. 

Pella, Iowa: Tulip Time tickets 

The Tulip Time Festival is completely free to attend. 

But there are tours and excursions available that can run you up to $20 per adult and $15 per child. 

If you want to take a tour around the city on a wagon, explore the windmill and village in-depth or take a walk through the Pella Historical Society and Museum, you can buy tickets online .  

2024 Tulip Time Festival event schedule

The event runs from Thursday, May 2 to Saturday, May 4. 

Activities and performances change each day, but the historic town's celebration will be in full swing from 7 a.m. to 9 p.m. most days. 

For a full list of pop-up performances as well as the nightly Feesthouden show's schedule, check out the full Tulip Time Schedule . 

A full schedule of events and locations is available on Pella's Tulip Time website .

When you've had enough of stopping to smell the flowers, you can follow your nose to some of the many food stalls and restaurants serving up traditional grub and pastries. More authentic fare like Dutch letters and uitsmijer are joined by familiar fair food, including walking tacos, lemonade shakeups, hot dogs and much more.

There are also craft booths, twice-daily parades featuring the renowned Pella Dutch Marching Band and plenty of other free entertainment options to check out.

Printable Tulip Time schedule

Tulip time parking and shuttles.

There is limited parking available in downtown Pella, and they fill up pretty quickly. If you're willing to spend a bit of cash, here's where to park.

Paid lots, with shuttle costs factored in: 

• 1417 Washington Street; Delta Building A is $10 per vehicle, available Friday and Saturday
• 300 Eagle Lane; Pella Christian High School is $10 per vehicle, available Saturday only

First-come, first-served basis parking lots: 

• Open Bible Church; 837 Washington Street is $15 per day
• Calvary Church; 408 Maple Street is free and has a downtown shuttle
• First Reformed Church; 605 Broadway Street is $15 per day
• Connect Church; 914 Liberty Street is $5 per day

For those needing handicapped spaces, the Pella Public Library parking lot has limited spaces available. 

More information on road closures and non-parking shuttles is available here . 

Forecast for May 2-4

The Local 5 Weather team forecasts a stormy start to the festival, with showers expected into Thursday morning. Friday will be full of sunshine, but the on-again-off-again rain will hit again on Saturday.

Temperatures overall will stay between 60s and 70s, which is typical of early May. 

Make sure to check out Local 5's most up-to-date forecast and interactive radar before you head out.