Dumplings: Difference between revisions
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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. | |||
}} | |||
<!-- /seo --> | |||
These crispy suet dumplings are easy to make and a great addition for stews and casseroles. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 816 | |||
|PortionCalories = 204 | |||
|DatePublished=31st January 2013 | |||
|Author = JuliaBalbilla | |||
|ImageComment = Suet Dumplings - (boiled) | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
| Line 7: | Line 21: | ||
|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Suet Dumplings recipe.jpg| | |Image = [[Image:Suet Dumplings recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Naughty, but nice</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">These were fantastic, great with a beef stew. Easy to make too!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
[[Image:Suet Dumplings baked.jpg|thumb|300px|right|Suet Dumplings - (baked)]] | [[Image:Suet Dumplings baked.jpg|thumb|300px|right|Suet Dumplings - (baked)]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 110 g (4 oz) [[self raising flour]] | | 110 g (4 oz) [[self raising flour]] | ||
| Line 22: | Line 52: | ||
| [[Salt]] and [[freshly ground black pepper]] to taste | | [[Salt]] and [[freshly ground black pepper]] to taste | ||
| A good pinch of [[bicarbonate of soda]] (not essential, but good if you have it) | | A good pinch of [[bicarbonate of soda]] (not essential, but good if you have it) | ||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Add the ingredients to a bowl, | | 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. | | Adjust the consistency of the dough by adding extra flour or water if required. | ||
| Divide into 6 to 8 and form into balls | | Divide into 6 to 8 and form into balls | ||
| Line 38: | Line 66: | ||
# Follow steps above | # Follow steps above | ||
# Gently float on top of a stew or casserole | # Gently float on top of a stew or casserole | ||
# Baste with a little of the | # 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 | # 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=== | ===Serving suggestions=== | ||
| Line 44: | Line 72: | ||
===Variations=== | ===Variations=== | ||
Add 2 tablespoons of [[grated]] [[Cheddar cheese]] to make [[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. | |||
{{RecipeLine}} | |||
[[Category:Recipes|Dumplings]] | [[Category:Recipes|Dumplings]] | ||
[[Category:Accompaniments|Dumplings]] | [[Category:Accompaniments|Dumplings]] | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><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><!-- /footer hashtags --> | |||
Latest revision as of 18:14, 18 March 2024
These crispy suet dumplings are easy to make and a great addition for stews and casseroles.
| Dumplings | |
|---|---|
 |
| Suet Dumplings - (boiled) | |
| Servings: | Serves 4 |
| Calories per serving: | 204 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 31st January 2013 |
|
Best recipe reviewNaughty, but nice 5/5 These were fantastic, great with a beef stew. Easy to make too! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 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.
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#dumplings #cheese #selfraisingflour #bicarbonateofsoda #boiledorsimmered #dough #cheddarcheese #shredded #grated #suet #stock