Dumpling recipes

[pigletwillie]

Today we went out to eat at a friends birthday and I bagged Irish braised steak served with dumplings. Now these dumplings were not like the suet things that my mum made but were almost "scone like" in texture and totally delish.

Any recipes for these scone type dumplings?

[Bren In Pots]

Its called a 'Cobbler', there's lots of variations to the recipe but have a look at this one to get an idea.

[wellie]

You 'pipped me at the post' Bren! Lighter, and equally as gorgeous....espesh when fresh herbs are used from the garden...

[Hazel at the Hill]

Hmmm...whenever I have tried 'cobbler' type topping on braised beef they have turned out - er - less than light. (see Haze struggle to lift casserole from oven...), but as an eternal optimist (well, it must just be me...) I'm happy to give it another go.....

[Flummery]

I make this type of dumpling too - because I don't eat meat and so don't want to use suet. I substitute marge for suet in a dumpling recipe and you can drop lumps into the boiling stew. Otherise, do the scone type mix and cut into rounds and cook them on the top of the pot. Your own herbs of course, make it heaven!

[dexterdoglancashire]

Hi PW! Hope you and the Mrs are keeping in fine fettle! As Bren said earlier I think the word you were looking for is "cobblers"! Here is my fave recipe is as follows (Think I may have already included it in my carrot and squash casserole recipe last year). They always come out light and fluffy and are scrummy! Here goes:

150g SR flour
pinch salt
50g butter
75g of your fave cheese (optional tho delish!)
4 teasp chopped rosemary (again optional but delish!)
4 tablespoons water

Put the flour and salt in a bowl and mix. Add the butter and rub so that it makes little breadcrumbs. Add cheese and rosemary if using then add water and mix to a smooth dough. Pat the dough into a round and cut into eight segments. Arrange on the top of your stew or whatever and cook for 30 minutes until well risen and puffy.

Enjoy!

Bernie aka Dexterdog

[pigletwillie]

thanks all, keep them coming.

[Tomatoaddict]

Wow, it's so interesting to read these recipe threads. Everything is so different. We make cobblers but they are always made with fruit. There is something similar called a pot pie.

[Shortie]

Ooooo, I might need to try this recipie, I can't stand the suet ones,really soggy and sticky (mind you I guess that's the point as it's a winter dish so needs to be heavy)

I feel stew coming on next week

[shirlthegirl43]

Wow, it's so interesting to read these recipe threads. Everything is so different. We make cobblers but they are always made with fruit. There is something similar called a pot pie.

We make fruit cobbler too. Also, what we call a scone you would know as a biscuit.

(Boy do I miss breakfast at Waffle House and Houlihan's baked potato soup)

[Bren In Pots]

We make cobblers but they are always made with fruit. There is something similar called a pot pie.

I've made fruit cobbler as well as the beef one, its more or less using sugar instead of the herbs/basil.

Anyway tonight we're having spag boll with home made pasta.

[rustylady]

I think the main reason dumplings turn out heavy is that people don't use self-raising flour, and don't make sure that the stew/casserole is actually at boiling point when the dumplings are put in. Make sure the dumplings are small (they should double in size when cooked). Drop into the hot stew, put the lid on and leave for 20 minutes. Don't remove the lid to check - the steam helps them cook and rise.

[Tomatoaddict]

We make fruit cobbler too. Also, what we call a scone you would know as a biscuit.

(Boy do I miss breakfast at Waffle House and Houlihan's baked potato soup)

I love Scones much better than biscuits. Just seem to go with coffee better.
yes, Waffle House is soooooooooooo good.

Brin, what is a spag boll?

[shirlthegirl43]

Brin, what is a spag boll?

Spaghetti Bolognese (we Brits shorten everything)

[Bren In Pots]

Sorry for that Tomatoaddict I forget we don't all use the same phrases