| Dumplings |
 Click picture to enlarge A traditional accompaniment to stews and casseroles. Dumplings exist in many different forms, our recipes is the traditional UK one. |
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KEY POINTS
| Preparation Time: | 5 mins | Cooking Time: | 20 mins |
| How Difficult | Easy | Freeze? | No |
| Servings |
6 dumplings |
INGREDIENTS
For illustration
only, rely on ingredients list below
| Metric | Imperial |
| 125g plain flour | 4½oz plain flour |
| 60 grams suet (see note below) | 2½oz suet (see note below) |
| 1 teaspoon baking powder | |
| Small amount of water | |
COOK'S NOTE
Fresh suet is very difficult to buy now, so this recipe (as do all
recent dumpling recipes) use the packet suet (dehydrated) available in
supermarkets. It comes in two varieties, traditional suet and vegetarian
(or light). We used light but the recipe is the same for both traditional
and light.
These dumplings can be cooked in a slow-cooker in exactly the same manner as described below. Simply turn the slow-cooker to high about twenty minutes before adding the dumplings mixture to the slow cooker meal.
Method
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Put all the ingredients in a mixing bowl and add a couple of tablespoons
of water. Mix the water in, adding more water, a tablespoon at a time, until you have a thick dough mixture. |
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Take off a portion of the dough mixture and form it into a golf ball shape and size with your hands. You should end up with about six balls of dough. |
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Place the dumplings on top of the casserole / stew, cover with a lid
and cook at approximately 150°C / 300°F / Gas Mark 2 for 20 minutes.
Allow room for them to expand during cooking. If not all the dumplings can fit on top of the casserole, the remaining dumplings can be cooked in barely boiling water. |
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The cooked dumplings are shown on the left. See how they have expanded during cooking, so allow enough room for this. |
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