These crispy suet dumplings are easy to make and a great addition for stews and casseroles.
- 110 g (4 oz) self raising flour
- 50 g (2 oz) shredded Suet
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon finely chopped onion
- Cold water to mix
- ¼ teaspoon dried mixed herbs
- Salt and freshly ground black pepper to taste
- A good pinch of bicarbonate of soda (not essential, but good if you have it)
- 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.
- Adjust the consistency of the dough by adding extra flour or water if required.
- Divide into 6 to 8 and form into balls
- Drop then into a stew or casserole about 20 to 30 minutes before the end of cooking
- Alternatively, boil in water or stock for 20 to 30 minutes
Method: Crispy suet dumplings
- Preheat the oven to 200° C (400 °F - gas 6)
- Follow steps above
- Gently float on top of a stew or casserole
- Baste with a little of the gravy
- Bake (uncovered) at the top of the oven for 30 minutes or so - the dumplings should be cooked and crispy on the top
Dumpling are really nice, crisped under a grill once they have cooked. Especially 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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