Difference between revisions of "Dumplings"
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|TotalCalories = 816 | |TotalCalories = 816 | ||
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|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Suet Dumplings recipe.jpg|alt=Electus]] | |Image = [[Image:Suet Dumplings recipe.jpg|alt=Electus]] | ||
+ | <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> | ||
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+ | <span class="reviewDesc">These were fantastic, great with a beef stew. Easy to make too!</span> | ||
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+ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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[[Image:Suet Dumplings baked.jpg|thumb|300px|right|Suet Dumplings - (baked)]] | [[Image:Suet Dumplings baked.jpg|thumb|300px|right|Suet Dumplings - (baked)]] | ||
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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. | ||
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===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. | |
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[[Category:Recipes|Dumplings]] | [[Category:Recipes|Dumplings]] |
Latest revision as of 17:31, 12 March 2022
These crispy suet dumplings are easy to make and a great addition 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
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
https://www.cookipedia.co.uk/recipes_wiki/Dumplings