Stew and Dumplings

Yorkshirechick

Can anyone help with a question about stew and dumplings please?
I've made some stew for the first time in the slow cooker (left it in overnight), and I want to make some dumplings to have with it for tea tonight.
Should I turn the slow cooker back on tonight and put the dumplings in? Or should I put the whole lot into a pan and do it that way? I've never made them before, so any advice would be welcomed (I was just going to follow he recipe on the back of the suet packet).
Thanks:D

thriftlady_2

I'd transfer your stew to an ovenproof dish and put the dumplings on top. Bring the stew up to a simmer, put dumplings on top -they'll take about 20 mins;)

jacky_horn

Hi

No no. don't put dumplings onto cold stew. Bring it to the boil first, then put your dumplings on top. 20 mins later they will be done. mmmm

sloppychops

I would also transfer stew to ovenproof dish and then bung in oven to heat up then add dumplings until lovely and crispy on top.

Yorkshirechick

Ok, so stick the stew in an ovenproof dish, wait til the stew is actually boiling, then add the dumplings for 20 minutes??
Thanks guys

McKneff

What a waste of electric and time all this transferring business.
Heat your stew up in the microwave, in your slow cooker, take it out, turn it on
and put your dumplings in there for 20 minutes.
Ideally, you should have done your stew today and just dropped the dumplings in tonight and there would have been no transferring at all

mind you although i like dumplings like this, i really like crusty dumplings

sandraroffey

never reheat in a slow cooker. it doesnt get hot enough quick enough to kill the bugs that LOVE luke warm meaty stuff.

Yorkshirechick

anniehanlon wrote: »

What a waste of electric and time all this transferring business.
Heat your stew up in the microwave, put it back in your slow cooker
and put your dumplings in there for 20 minutes.
Ideally, you should have done your stew today and just dropped the dumplings in tonight and there would have been no transferring at all

I know it would have been better to do it today, but the meat really needed cooking as it had been in the fridge for days

tanith

Stew always tastes better on the second day anyway , its worth the 20 mins of power , Stew and Dumplings mmmmnnnn I think I might do some of that later....enjoy...

EDIT: I always cook mine in a pan on the hob.. then the next day make sure its simmering before adding the dumplings, put the lid on the pan for 20mins, dumplings are meant to be soft and fluffy not crispy... I do a steak pie with a suet crust thats crispy but dumplings have to be soft and fluffy... YUMMY

Yorkshirechick

tanith wrote: »

Stew always tastes better on the second day anyway , its worth the 20 mins of power , Stew and Dumplings mmmmnnnn I think I might do some of that later....enjoy...

EDIT: I always cook mine in a pan on the hob.. then the next day make sure its simmering before adding the dumplings, put the lid on the pan for 20mins, dumplings are meant to be soft and fluffy not crispy... I do a steak pie with a suet crust thats crispy but dumplings have to be soft and fluffy... YUMMY

My mum always made them soft and fluffy too, and that's how I want them So I just have it simmering a bit? Sorry for all the daft questions - I'm a bit of a beginner at this cooking lark :rotfl:

thriftmonster

I make mine on top of the hob as well if you don't want to put the oven on - heat up the stew to boiling, add dumplings and stick a lid on and simmer.