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These crispy suet dumplings are easy to make and a great addition for stews and casseroles.

Suet Dumplings - (boiled)
Servings:Serves 4
Calories per serving:204
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:31st January 2013

Best recipe review

Naughty, but nice


These were fantastic, great with a beef stew. Easy to make too!

Paul R Smith

Suet Dumplings - (baked)


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Add the ingredients to a bowl, gently rub the flour into the suet with your fingers. When you can no longer feel the suet with your fingers, gradually add a few tablespoons of cold water and mix to form a soft but not sticky dough.
  2. Adjust the consistency of the dough by adding extra flour or water if required.
  3. Divide into 6 to 8 and form into balls
  4. Drop then into a stew or casserole about 20 to 30 minutes before the end of cooking
  5. Alternatively, boil in water or stock for 20 to 30 minutes

Method: Crispy suet dumplings

  1. Preheat the oven to 200° C (400 °F - gas 6)
  2. Follow steps above
  3. Gently float on top of a stew or casserole
  4. Baste with a little of the gravy
  5. Bake (uncovered) at the top of the oven for 30 minutes or so - the dumplings should be cooked and crispy on the top

Serving suggestions

Dumpling are really nice, crisped under a grill once they have cooked. Especially cheese dumplings


Add 2 tablespoons of grated Cheddar cheese to make cheese dumplings

Extend the shelf life of shredded suet

Suet, once opened, has a very limited shelf life and will go rancid. Once opened, if you do not need to use the whole packet, freeze the remainder; once properly defrosted it is a good a fresh suet, and it lasts for years in the freezer.

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