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Dumplings

 

Method 1

Ingredients

150g self-raising flour

plus a little extra

70g suet

small handful of parsley

chopped (optional)

step 1

Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.

step 2

When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up.

Method 2

🥣 Traditional British Dumplings (with Suet)

📝 Ingredients (Makes 6–8 dumplings):

100g self-raising flour

50g shredded suet (beef or vegetable)

Pinch of salt

Cold water, approx. 4–5 tbsp

🔧 Instructions:

Mix dry ingredients:

In a bowl, mix the self-raising flour, suet, and salt.

Add water gradually:

Add cold water a little at a time, mixing with a fork or your hands until it forms a soft but not sticky dough.

Shape the dumplings:

Divide and roll into 6–8 small balls (they’ll expand when cooked).

Add to your stew/soup:

Drop dumplings directly onto the surface of a simmering stew or casserole (with enough liquid to steam them).

Cover with a lid and cook on a gentle simmer for 20 minutes, without lifting the lid.

If you want a crispy top, uncover for the last 10 minutes and cook in the oven at 180°C / 350°F.

🧈 No-Suet Dumplings (Butter Version)

Ingredients:

100g self-raising flour

50g cold butter, grated or cubed

Pinch of salt

2–4 tbsp cold water

Method:

Rub butter into flour and salt until it resembles breadcrumbs.

Add water gradually and form a dough.

Shape into balls and cook as above.

🔄 Variations:

Add fresh herbs (like parsley, thyme, or chives) to the dough.

Mix in a little grated cheese or mustard powder for extra flavour.

Add a pinch of pepper or paprika for warmth.



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