Dumpling Recipe

I’m working on reformatting my recipes into a proper recipe layout, you can adjust the number of servings and the ingredients list will also change – smart in’it! So over the next few weeks you will see some blasts from the past as I work through them.

Ahh dumplings, I’m not fond of stodge, when Erik makes a big Yorkshire pud he loves the bit in the middle that has not puffed up – he can put away lots of that. Me I go for the puffed up bit and not too much of it. So, together we are like Jack Sprat… (Ask someone over 40 to explain Jack Sprat to you – or do you already know?).

So dumplings, hardly a taxing bake I Know.  I also wanted to make my stew go a bit further. First off I made the stew from left over chicken dinner, you can use any thick soup or stew from a tin and top it off.

 

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Dumpling Recipe
dumplings finished
Course Main Dish
Cuisine British
Prep Time 10 Minutes
Cook Time 20-25 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine British
Prep Time 10 Minutes
Cook Time 20-25 Minutes
Servings
People
Ingredients
dumplings finished
Instructions
  1. Weigh eveything out in one bowl, do not bother to sift the flour. Add water (I used 6 tablespoons) just enough to form a dough, and bring the mix together. You do not need to kneed it as this would break up the strands of suet.
    mix with one hand
  2. Roll small balls of the dough, about double the size of a walnut in its shell. Lay the balls in the surface of the hot stew. Bake in the oven for 20-25 mins at 180 degrees, leave the lid off the stew if like me you want them crispy.
    make mix into balls
Recipe Notes

I know you shouldn't blow your own trumpet but these were proper lush, light enough for me and the stodge-master was aslo happy.dumplings finished

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2 Comments

  • Margo 27th February 2015 at 7:43 pm

    Hi Mark! This looks delicious! I’m from the US. Without using Google, what is “suet”? Is it a universal ingredient, or is there an alternative to use instead of…? I really want my stew and dumplings to look like yours!!! 😉

    Reply
    • Mark 28th February 2015 at 8:22 am

      Hi Margo, Lovely to hear from you! Now this sounds revolting but suet is the fat that grows around the kidneys in cows and sheep, follow this link http://www.cooksinfo.com/suet for more info. You can use Lard, shortening, butter, vegetable Suet, bacon fat as a substitute, better still buy the real thing from http://www.britsuperstore.com/acatalog/Atora_Suet.html. Please do keep asking for translations on ingredients as this will help other readers in the US

      Reply

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