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{{#seo:
|title=Dumplings, British recipe
|titlemode=replace
|keywords=#dumplings #cheese #selfraisingflour #bicarbonateofsoda #boiledorsimmered #dough #cheddarcheese #shredded #grated #suet #stock
|hashtagrev=032020
|description=These crispy suet dumplings are easy to make and a great addition for stews and casseroles.
}}

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

{{recipesummary
|TotalCalories = 816
|PortionCalories = 204
|DatePublished=31st January 2013
|Author = JuliaBalbilla
|ImageComment = Suet Dumplings - (boiled)
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 40 minutes
|PrepTime = 10 minutes
|CookTime = 30 minutes
|Image = [[Image:Suet Dumplings recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Naughty, but nice''

5/5 

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

 [[User:PSmith|Paul R Smith]] 
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[[Image:Suet Dumplings baked.jpg|thumb|300px|right|Suet Dumplings - (baked)]]

{{RecipeIngredients
| 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)
}}
===Method===

{{RecipeMethod
| 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
===Serving suggestions===
Dumpling are really nice, crisped under a grill once they have cooked. Especially [[cheese]] dumplings
===Variations===
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.
{{RecipeLine}}
[[Category:Recipes|Dumplings]]
[[Category:Accompaniments|Dumplings]]
[[Category:Historic recipes|Dumplings]]
[[Category:British recipes]]
[[Category:Student recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/dumplings|#dumplings]] [[Special:Search/cheese|#cheese]] [[Special:Search/selfraisingflour|#selfraisingflour]] [[Special:Search/bicarbonateofsoda|#bicarbonateofsoda]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/dough|#dough]] [[Special:Search/cheddarcheese|#cheddarcheese]] [[Special:Search/shredded|#shredded]] [[Special:Search/grated|#grated]] [[Special:Search/suet|#suet]] [[Special:Search/stock|#stock]]
</code>

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