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Dumplings - basic recipe
These are basically suet and flour balls, often flavoured with herbs, added to traditional stews towards the end of their cooking time.
Here is the basic recipe.
Once they have been rolled into balls they should be added to your soup or casserole for the last 15 minutes of cooking.
For 8 dumplings:
4 oz/120gr Plain Flour
1 teaspoon (5ml) Baking Powder
2 oz/60gr Shredded Suet
Salt and freshly-ground Black Pepper
about 4 tablespoons (60ml) Water
Sift the dry ingredients into a bowl, then mix in the suet with your fingertips.
Slowly add the water - mixing it in so the mixture is just clingy enough to be formed into balls.
Form into 8 balls then set them aside.
Put them into your chosen dish 15-18 minutes before serving time and cover the pan with a lid - so steam helps them cook.