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Dumplings - Herb Recipe
The parsley can be replaced by fresh thyme leaves alone or marjoram/oregano or chopped sage leaves.
They need to be cooked in a casserole or sauce. See also our richer recipe for Parsley Dumplings.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
- Suitable for Vegetarians
- Suitable for Vegans
For 8 dumplings:
100g Self-Raising Flour
½ teaspoon Baking Powder
50g Vegetable Suet, such as Atora
a small bunch of fresh Parsley, flat-leafed if possible – finely-chopped
the leaves from a few sprigs of fresh Thyme
Salt and freshly-ground Black Pepper
- Sieve the flour and baking powder into a bowl, stir in the suet, parsley and thyme - and season generously.
- Stir in 4-5 tablespoons of cold water, enough to make a soft, sticky dough.
- With floured hands, roll into 8 evenly sized balls, about the size as walnuts.
- Cook in the casserole for the last 25-30 minutes - they should then be light and puffy.