Dumpling recipes

[valmarg]

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

Or as George Bernard Shaw said, two continents separated by a common language!!

valmarg

[Alison]

My Fave Cheese and Sage Dumplings:

Ingredients:
225g / 8oz plain flour
¼ teaspoon salt
2 ½ teaspoons baking powder
55g / 2oz gruyere cheese, grated
2 tbsp sage, roughly chopped
3 tbsp chives, chopped
2 tbsp extra virgin olive oil
150ml / ¼ pint milk
salt and freshly ground black pepper

In a large bowl, sift in the flour, salt, baking powder. Stir in the cheese, herbs and a generous seasoning of black pepper. Stir in the olive oil and milk, using a fork, lightly combine the ingredients to form a soft dough.
Transfer the mixture to a lightly floured surface and knead very lightly. With floured hands, shape the mixture into 8 dumplings.
Remove whatever stew you are cooking from the oven and place the dumplings on top. Return to the oven and cook uncovered at Gas 2 for a further 35-40 minutes, or until the dumplings have risen and are light golden brown.

Light and luverly, honest.

[Snadger]

Has to be said...................sounds like a load of cobblers to me!

My old Gran used to shallow fry flattened dumplings in lard (both sides) and they had a rather nice greasy crumbly scone texture! No idea what was in them but I've never tasted dumplings as nice as the ones Gran made!

[Alison]

a rather nice greasy crumbly scone texture!

Sorry, those words can't go together, the thought of greasy dumplings makes me feel a bit queasy

[Flummery]

Alison's dumplings (sorry - HeyWayne and others will find a double entendre!) sound fab. Snadger - my Gran used to make things that sounded awful but tasted gorgeous. Grans have a special talent!

[Snadger]

Sorry, those words can't go together, the thought of greasy dumplings makes me feel a bit queasy

Next you'll be telling me you don't like eating cold donner kebab for breakfast............as if!

[Alison]

Next you'll be telling me you don't like eating cold donner kebab for breakfast............as if!

Funnily enough................

Used to work with a bloke who'd bring it into work and heat up in the microwave. The smell was every bit as bad as you can imagine.

By the way, if you're going to eat cold take away it's pizza every time

[dexterdoglancashire]

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.

Couldnt agree more! The recipe I posted above is a sure winner - everytime! (and if I can do it, so can everyone else!) Dexterdog

PS Shortie do give it a try - no sticky, heavy dumplings - honest!

[dexterdoglancashire]

Has to be said...................sounds like a load of cobblers to me!

My old Gran used to shallow fry flattened dumplings in lard (both sides) and they had a rather nice greasy crumbly scone texture! No idea what was in them but I've never tasted dumplings as nice as the ones Gran made!

I agree with you Snadger - my gran's recipes were always the best! Shame I never got any of the recipes when she was still alive! I do try my best with my own - but the lovely smells coming from her kitchen when I was a nipper will remain with me forever! Dexterdog