Fatless Dumplings

[Sanjo]

Don't know if this will interest anyone but having forgotten to get the joint out of the freezer we have ended up with home made chicken soup. (No, that's not the bit that might interest you, just setting the scene so to speak!)
Anyway, the last few times I have made dumplings I have left out the fat. The first time was a complete accident but now we feel that we can have them more often because there are fewer calories!!
6 oz self raising flour and three level spoons of baking powder plus seasoning. Stir well, lifting the flour and powder to mix, or use a sieve. Add enough water to make a soft dough. Divide into 6 pieces, roll in flour and pop into SIMMERING soup. Pop on lid and cook for 20-25 minutes. They seem perfectly acceptable as a substitute for suet ones but of course that could just be because we are used to my cooking.
If you haven't done them this way before it takes a bit of believing. Even now, after a few weeks of doing them like this I still can't believe it works. They are warming, filling and (fairly) guilt free caloriewise. Might be worth a go if you are desperate for a dumpling "fix" but have made that new year resolution to lose weight!!

[Alison]

I don't really like suet very much and as you say, it's not the healthiest thing in the world. The ones I usually do are as follows (mind you they do contain cheese which I'm vaguely trying to cut down on!):

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

You just mix it all together, split into 8 dumplings and cook on the top of a stew for about the last 40 mins. Scrummy.