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Suet Dumplings - Savoury or Sweet
Dumplings in stews or as dessert
Ingredients
| 225 g | self-raising flour |
| 115 g | fresh breadcrumbs in place of 115g flour for lighter mix |
| 115 ml | beef or vegetable suet |
| 1/2 tsp | salt |
| 230 ml | water |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
You will need 1 large saucepan of stew leaving 3-4 inches (7-10 cm) clear at the top. Any flavourings you fancy for dessert version. It is a good idea, after rolling, to keep the dumplings in the fridge for about 30 minutes.
In a mixing bowl, add water gradually while stirring. When stiff, knead to a mouldable consistency, just enough to roll into balls any size according to preference. I would advise beginners to go for large egg size to see how much the dumplings swell. You can then adjust next time. Roll the balls between floury hands. Here we break into two sections, stew dumplings and dessert dumplings.
Stew dumplings:
I presume you have a stew cooking already. About 20 minutes before end of cooking time, check dumplings for flour covering and, using a large spoon or perforated one, place dumplings in saucepan and wait for stew to finish. Both stew and dumplings should be ready together. Dumplings should be light and fluffy, with perhaps a little gravy stain round the edges.
Dessert dumplings:
Dessert dumplings are a real old Suffolk farm workers' fill up dish for little money. Boil a saucepan of water, about 6 inches deep. Make your mix as with the Stew Dumplings adding lemon zest or other flavouring. Place in boiling water for 20 minutes, serve onto warm plates and add jam or golden syrup and English custard. When cold, can be sliced and fried with breakfast or even spread
with jam, etc.
In a mixing bowl, add water gradually while stirring. When stiff, knead to a mouldable consistency, just enough to roll into balls any size according to preference. I would advise beginners to go for large egg size to see how much the dumplings swell. You can then adjust next time. Roll the balls between floury hands. Here we break into two sections, stew dumplings and dessert dumplings.
Stew dumplings:
I presume you have a stew cooking already. About 20 minutes before end of cooking time, check dumplings for flour covering and, using a large spoon or perforated one, place dumplings in saucepan and wait for stew to finish. Both stew and dumplings should be ready together. Dumplings should be light and fluffy, with perhaps a little gravy stain round the edges.
Dessert dumplings:
Dessert dumplings are a real old Suffolk farm workers' fill up dish for little money. Boil a saucepan of water, about 6 inches deep. Make your mix as with the Stew Dumplings adding lemon zest or other flavouring. Place in boiling water for 20 minutes, serve onto warm plates and add jam or golden syrup and English custard. When cold, can be sliced and fried with breakfast or even spread
with jam, etc.
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