Best Banana Fried Dumpling Recipe

Fried Banana Dumplings

Not long ago I bought one of those cheap banana bags at the grocery store. You know, five pounds of super ripe bananas that are ready to go for anything you can think of for them. These bag-o-bananas are so good that I always tend to buy them now and worry about what to do with them later. So I got to that point, banana bread (check), cute mini banana cupcakes (check), banana pancakes (check) okay now what?!

I have about 4 bananas left that are getting ripe, waiting for their call, but one girl can only handle so many. I'm out of ideas, no inspiration and bored with the same desserts. So I switched to my highly trusted curious and started exploring.

So many things look so tempting but when I came to this recipe I stopped in my tracks. I have to say. I'm a sucker for fried desserts, guilty. Likewise, I am curious, and a little skeptical, but I figured all I had to lose was a few bananas and I wouldn't shed a tear trying to get them out of my hands.

Hesitantly I bought a dumpling wrap, which happened to be on sale (see that was fate) and headed back to the kitchen. I had previously won a bet against my husband, so at least I had a guinea pig. I have to tell you that the first little test dumplings didn't even last in the middle of the kitchen. Examiner, what tester? No, not ready honey - back at the counter I can't get that little sucker into the hot oil jacuzzi fast enough.

This recipe ends up being super easy to make, requiring only five ingredients (6 if you're an extra crazy person). I'd happily make this one again, only next time I'll wait until I have more people to serve, simply because I don't want to eat the whole batch myself again.

Okay, so maybe I want to, but I really shouldn't (and neither should you). I find that the vanilla custard sauce in the original recipe is a little too sweet to pair with these crunchy little cookies. Next time I won't serve it with sauce, but possibly some dark chocolate or berry preserves (yes both are sweet, but nothing compared to custard sauce).

My Perfect Little Maid wanted to help so much that I couldn't even catch up with that graham cracker beating. I guess three-year-olds need a bit of stress relief sometimes too!

I work with only six packs of dumplings at a time, keeping the others covered with plastic wrap to keep them from drying out, and they will dry out. It's a little easier to fill and seal than I anticipated, the key is not to overfill it (otherwise a big mess will ensue).

You want to make sure your oil is really nice and hot before you start frying, otherwise you'll end up with soggy (unpleasant) dumplings. After drying mine on paper towels, I just tossed it all on a large plate next to a bowl of vanilla pudding and called it a day. Enjoy.

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