dumplings???

[lynda66]

i have a stew in the oven and i fancy some dumplings, never made them before ...... but i have a suspicion they have suet in them? i have suet ....... anyone got a recipe please???

[Two_Sheds]

In the oven?
Too much fuel ! Put it on the hob instead.

[Two_Sheds]

Dumpling Recipe: Serves 4
100g self raising flour
50g shredded suet
Half a teaspoon parsley
Half an onion finely chopped
Salt and pepper to taste
Cold water to mix


1. Put all the ingredients into a mixing bowl add the cold water to form a soft dough.
2. Divide the dough into 4 or 6 balls and place them into the stew or casserole 20-30 minutes before it's cooked.

3. if you wish to cook them separately put them into boiling water for 20-30 minutes.

[lynda66]

lol ....... i dont need to stir it so often ........ and it's in one of those low heat pan things, so it's only on low

[Alison]

I don't like suet dumplings much and do ones like this:

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

Method:

1 - When the stew needs about another hour-ish, make the dumplings. 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.
2 - Transfer the mixture to a lightly floured surface and knead very lightly. With floured hands, shape the mixture into 8 dumplings.
3 - Remove the stew from the oven and place the dumplings on top. Return to the oven and cook uncovered for a further 35-40 minutes, or until the dumplings have risen and are light golden brown

[lynda66]

damn i knew there was a reason for not composting those herbs lol ....... fankoooooooo both, will try the suet ones this time i think, cos i have the ingredients for that ....... the other one may take some shopping lol *goes off to make first ever dumplings*

[Alison]

Funnily enough set me off making some, I'd already got a stew on and had totally forgotten the dumplings. They were fab.

[lynda66]

mmmmmmmmm i just had mine too, can't think why i never made dumplings before was yummmmmyyyyyyy,

[Hilary B]

If using the oven for a stew and adding dumplings, take the lid off when you add the dumplings, then they will be nice and crunchy on top...... It is possible to do as one BIG dumpling. My Mum always called that a 'floater', it needs to be a bit flattened out so that it isn't too thick to cook in a reasonable time.
You can make a Beef Cobbler by making an unsweetened scone mix to use instead of dumpling mix (lower fat, as well as an interesting change, and isn't that close to your recipe Alison?), and you can make fruit cobbler with sweetened scone mix on stewed fruit, as an alternative to pie/crumble. The 'proper' way is to cut out scones as you would for baking, and then arrange them, overlapping a bit, to cover most of the surface of the stew....

[Two_Sheds]

We don't use suet (only for the birds' fat balls) because Mr Sheds is on a diet, so I'll have a crack at Alison's scone dumplings instead ... he does miss dumplings. And cheese. And kebabs. Pizza too.
(he can't understand how he got to be 4 stone overweight

[Flummery]

You can use marge instead. Just rub it in.

[lynda66]

We don't use suet (only for the birds' fat balls) because Mr Sheds is on a diet, so I'll have a crack at Alison's scone dumplings instead ... he does miss dumplings. And cheese. And kebabs. Pizza too.
(he can't understand how he got to be 4 stone overweight

i'm bad i use real butter, and lard for frying and pastry too ....... but as i only fry chips a couple of times a year, and don't eat tons of pastry, i think it's allowed ......... i don't normally use suet either, but i got a load of boxes in B&M for 10p each, so was rude not to ........ and it does taste very yum with the real thing

[SarzWix]

Mmmmm, dumplings.. I know what we're having for tea today

I don't follow a specific recipe, I just remember the basic "half as much fat to flour", so if I use 8oz SR flour, it's automatically 4oz of suet plus 'erbs & enough water to bind.