Banana Chocolate Fried Dumplings Recipe

Decadent little dumplings made with brioche dough and filled with a rich mixture of chocolate ganache and banana.


Prep Time

1 hour

Cooking Time

10 minutes


Makes 20-24 dumplings

Recipe Ingredients

Banana ganache filling

  • 90g dark chocolate
  • 40g butter
  • 4 tbsp double cream
  • 1 mashed banana

Brioche dough

  • 2 tsp active dried yeast
  • 150ml tepid milk
  • 2 tbsp caster sugar, plus extra to dust
  • 2 cups flour
  • 50g butter
  • 2 medium free-range eggs, beaten
  • vegetable oil, for deep-frying

Recipe Method

  1. First make the ganache. Break up the chocolate and place in a heatproof bowl with the butter and cream. Place over a pot of simmering water and stir until melted smooth. Remove from the heat. Mix in the mashed banana. Chill in the fridge until solid
  2. To make the brioche dough, whisk the yeast into the tepid milk along with a pinch of sugar and set aside until it starts to froth.
  3. Meanwhile, sift the flour into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then mix in the caster sugar. Make a well in the centre. Pour in half the yeasty milk and 4 tablespoons of the beaten egg and mix to form a dough. If the mix is too dry add in more of the reaming milk, bit by bit, until the dough comes together (the dough should be a bit sticky, and not dry).
  4. Knead on a floured surface for 8 minutes until the dough is smooth and elastic. Place in an oiled bowl and cover with plastic wrap and leave in a warm place until the dough doubles in size.
  5. Knock back the dough, then knead until smooth. Roll out on a floured surface to the thickness of a R5 coin. Using a cookie-cutter, press out 40-48 rounds. Using a melon baller, scoop out a ball of ganache and place onto a round, repeat on half the amount of rounds. Brush the edges with the reserved egg. Cover with the remaining rounds and mould the dough around the ganache with your fingers. Rest in the fridge for 15 minutes.
  6. Deep-fry the dumplings for 1½ minutes until golden brown. Drain on paper towelling, then toss in caster sugar to dust. Serve immediately.

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