Dumplings: Difference between revisions
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|title=Dumplings, British recipe | |||
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|keywords=Dumplings recipe British recipes from The cook's Wiki | |||
|description=Great for stews and casseroles. | |||
|og:image=https://www.cookipedia.co.uk/wiki/images/c/c2/Suet_Dumplings_recipe.jpg | |||
|review:score=3.75 | |||
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<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=31st January 2013 | |||
|Author=Chef | |||
|ImageComment = Suet Dumplings - (boiled) | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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Great for stews and casseroles. | Great for stews and casseroles. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 110 g (4 oz) [[self raising flour]] | | 110 g (4 oz) [[self raising flour]] | ||
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| [[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 | ||
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# 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=== | ||
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I have found that packet suet has a limited shelf life once opened. I thought I was unable to make decent dumplings until I threw out what turned out to be rancid suet and made them with a fresh packet! | I have found that packet suet has a limited shelf life once opened. I thought I was unable to make decent dumplings until I threw out what turned out to be rancid suet and made them with a fresh packet! | ||
{{RecipeLine}} | |||
[[Category:Recipes|Dumplings]] | [[Category:Recipes|Dumplings]] | ||
[[Category:Accompaniments|Dumplings]] | [[Category:Accompaniments|Dumplings]] | ||
Revision as of 16:00, 14 August 2014
| Dumplings | |
|---|---|
 |
| Suet Dumplings - (boiled) | |
| Servings: | Serves 4 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st January 2013 |
Great for stews and casseroles.
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
Suet shelf life
I have found that packet suet has a limited shelf life once opened. I thought I was unable to make decent dumplings until I threw out what turned out to be rancid suet and made them with a fresh packet!
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