- Preparation time
- 5 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Side Dish
- Posted by
- Posted on
- April 2, 2016
- 4 oz
- Flour - Self Rising
- 2 oz
- Suet - Shredded
- 1/2 tsp
- Salt
- 1 Pinch
- Baking Soda
- 1/4 tsp
- Mixed Dried Hebs
- 6 Tbsp
- Water
The ultimate comfort food, there’s nothing like a hearty stew topped with fluffy dumplings to warm you up on a cold winter’s evening. Dumplings are traditionally made with a mixture of flour and suet, but can be flavored with a huge range of herbs, spices and other additions to suit the dish.
Suet is used as the fat of choice for dumplings, as it traps air as it melts and therefore creates the perfect light and fluffy texture. Beef suet is most commonly used, but vegetarian versions are also readily available.
Dumpling are really nice, crisped under a grill once they have cooked.
- Mix all dried ingredients together in a bowl - The pinch of baking soda isn't necessary but works well if you have it on hand.
- Mix in just enough cold water to form a firm yet soft dough.
- Divide into 6 and roll into balls
- FOR TRADITIONAL SOFT DUMPLINGS: Drop the dumplings into your simmering stew 20 minutes before it is ready (Keep the stew covered during the dumpling cooking process). You could also just boil the dumplings for 20-30 minutes in water or broth if you are not making a stew.
- FOR TRADITIONAL CRISPY DUMPLINGS: Preheat Oven to 400°F - When your stew is ready,transfer it to an ovenproof dish and gently float the raw dumplings on top. Baste the dumplings with a little of the stew gravy then bake (uncovered) at the top of the oven for 30 minutes or so - the dumplings should be cooked and crispy on the top
- FOR CRUNCHY SUET DUMPLINGS: Do not put in a stew! Bake uncovered in the oven for 10 min or so, or cook the dumplings in a covered cast iron skillet, turning frequently to prevent burning. These dumplings will be more like scones than dumplings but make a nice change.