We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Dumplings
Options
Comments
-
No egg option http://en.wikibooks.org/wiki/Cookbook:Vegetable_Stew_and_Dumplings
Baking powder I find can help in suet dumplings too but like Rikki I only briefly blend togetherOne day I might be more organised...........
GC: £200
Slinkies target 2018 - another 70lb off (half way to what the NHS says) so far 25lb0 -
I'm going to try that recipe thanks Mousey:D
I made dumplings for my lot tonight. I use the green box of suet - veggie. But I used the original beef suet for years.
The trick to good dumplings I find is not kneading them at all.
I just put the suet and SR Flour and a pich of salt in a bowl, mix together and add a bit of cold water. Wind around just a few times until it holds together and don't knead, just shape into balls.
I like them plain, I like herby dumplings and I like them with finely chopped leeks or spring onions added.0 -
SUCCESS!
thanks mouseymousey!0 -
I always use 4oz SR flour to 2oz vegatable suet and 1 level teaspoon of baking powder,salt and pepper.I have them plain or add chives or some other fresh finely chopped herb or spice.A little bit of smoked paprika is lovely too.Just depends what your'e serving them with.
I always just throw some water in to make it quite sticky,stir through with a fork and put forkfulls into a bubbling pot.Put the lid on tightly and they always turn out realy huge and light and fluffy.
Nice if you put pot in hot oven after 10 mins(when they're slightly steamed) to finish them off and give you a crusty top.0 -
Great - glad they worked out!! Always a bit nervous passing on recipes incase of disaster but I have made them myself many a time. (I don't like suet - yuck).0
-
Hi brokenwings,
I'm glad they worked out. I'll add this thread to the main dumpling thread now as the advice may help other Old Stylers.
Pink0 -
thanks pinkwinged
blimey i must have a dumpling fetish or something as i see i started the first thread too0 -
Does anyone know how to make light and fluffy dumplings please? Mine always seem to come out as hard lumps
TIA,0 -
I use Jamies recipe.
They always come out lovely. You have to grate the really cold butter into the flour first.
http://www.jamieoliver.com/recipes/meat-recipes/dumplings"One day I realised that when you are lying in your grave, it's no good saying, "I was too shy, too frightened."
Because by then you've blown your chances. That's it."0 -
0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 351K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.6K Spending & Discounts
- 244K Work, Benefits & Business
- 598.8K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.3K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards