Has anyone done dumplings in the SC?

All brands of veg suet that I've come across contain hvo's to make the veg oil stable at room temp (and last). I'm a vegetarian (can't you tell by the pale, shaky writing ) and a couple of months ago I hit on a brilliant technique for making dumplings with olive oil. If you need exact measurements to be confident, I based it on this recipe but now I just mix around 3 or 4 oz s/r flour with a good bit of salt, a good bit of olive oil, then stir in milk to make a dough and shape it. Haven't tried it in a slow cooker but I can't see why it wouldn't work if you experiment with timings. It makes absolutely the nicest dumplings I've ever had, my o/h is not vegetarian and they're his favourite too, and they work for big or small dumplings too.

Also for sponge puddings and cakes etc, you can often substitute suet with frozen, grated butter fairly satisfactorily. Again I haven't tried it in a steamed pudding but it worked well for microwaved sponge puddings when we had a microwave.

should be fine if it's left on low
make them slightly larger than normal

If i remeber rightly it 4oz flour, 2oz suet, pinch salt, then make into a stiff dough. Break bits off, roll into balls then about 30 mins before your dishing up put ontop of your stew with lid on.They`ll grow and swell.
Hope that helps.
val

I use 4oz self raising flour, 2 oz suet, a pinch of salt, 1/2 teaspoon dried mixed herbs. Then I add water to form a soft sticky dough then I just drop large blobs into the stew and cook for 20 minutes. The dumplings end up really sof and fluffy. I usually stick a knife or fork into them to check that they are cooked (knife comes out clean..as per cake making)

You can make dumplings without suet which are lovely too!

Try mixing 4oz SR flour with 2oz marg. Add a little milk and mixed herbs before forming into balls. Can be added to casserole 30 mins before the end of cooking time. Add pepper and salt to taste. Enjoy!