Dumplings

Paulie'sGirl

Hi all,

I wondered if anyone could help me. I'm wanting to make mince and dumplings for tea, but using savoury mince and onions I've already cooked up and frozen.

Does anyone have experience of doing this? How would be best? (I've only ever done it with mince cooked for that meal IYKWIM)

I thought perhaps to reheat the mince in a casserole in the oven, and then plonk the dumplings in. Will the mince need to be hot before I put the dumplings in?

Thanks in advance!!

PGxx

smartandshrewd

I thought some Old-stylers might be able to tell me how to make good dumplings.

I remember my gran used to use suet, is that essential? And is it healthy or are there healthier alternatives?

Just fancy some dumplings, haven't had them for years :rolleyes:

thanks

Penelope_Penguin

smartandshrewd wrote: »

I thought some Old-stylers might be able to tell me how to make good dumplings.

It's the hottest day of the year so far, here in East Yorks, and you want dumplings I use SR flour, suet and water, with seasoning to suit, thought you can use butter or other fats

Try this thread - dumplings. I'll merge this one later, to keep ideas together.

Penny. x

PasturesNew

Suet isn't essential - you can use marg/butter if that's what you've got.

What I do is pick up a box of Atora suet (250g) and a bag of flour (500g) and mix them together into a tupperware box - then I can just spoon out how much I need.

So, it's half the suet (in weight) to flour. Pinch of salt. Add water until it's all mixed up - be very very careful at this stage, it can be hard work but if you get too much water in they're wrecked. You want it to bind JUST.

Then just use floured hands to roll it loosely into balls and drop on top of a stew (sometimes I used to JUST make dumplings, in a saucepan of gravy), cover the saucepan and have it on a fast simmer for about 25 minutes or so. I'd carefully flip them over just the once after 15 minutes.

Don't put too many in - if you've done them right (not over-watered them) then they'll puff up to almost double the size during the steaming.

Here's the Atora recipe for dumplings: http://www.atora.co.uk/inspiration/index.htm

smartandshrewd

I know I know, it's really hot in Glasgow too, but I need a proper dinner at the weekend and I'm a bit homesick too

Thanks for links, think I'll have to try them with suet first. Won't bother with the light version, it's main ingredient is hydrogenated vegetable oil

Ta very much :beer:

Murrell

You can make dumplings without solid fat if you want, you will just have the fat from whatever milk you use. I have a recipe for herby dumplings which are vegan, but the original recipe used skimmed milk and you could make them without herbs i'm sure. If your interested the recipe for herby dumplings is on my blog - click on dinner and scroll down to recipe.

www.theveganwomble.blogspot.com

Hope this is of use to someone.
thanks
Sandra

jcr16

i could eat dumplins on a really hot day. i love them. sorry no help on how to make them any healther tho.

Mamae

smartandshrewd wrote: »

Thanks for links, think I'll have to try them with suet first. Won't bother with the light version, it's main ingredient is hydrogenated vegetable oil

IS THIS TRUE????? :eek: Have looked on the packet and can't see hydrogenated written anywhere. Got me worried now, thought I had chosen the healthier option! :huh:

Sarahsaver

If you are talking about the solid veg fat, it is like a veg version of lard AFAIK.
Everything in moderation as far as we are concerned, rather have proper dumplings with proper fat occasionally than low/no fat every week. I did manage some with margarine this week cos i had no suet.

Eupho

hellooo.. not sure this has been said, because I only made it to page 4 :rotfl:

Dumplings.. (my mum used to do this when I was a kid) yum! :j

I put dried mixed herbs into the mix too.. Once I have made it.. I cut some cheese into small cubes (bit smaller than an Oxo cube).. One for each dumpling. (eat any cubes left over

Anyhooo.. take enough dumpling mix in your floured hand.. to make a ball (gently).. Then squash it down a bit.. so it becomes like a fat circle.
Push a piece of cheese cube into the middle.. then fold the edges back up and around the cheese..

Roll it a little... back into a dumpling ball shape.
When they are cooked.. they are herby dumplings.. with yummy melty cheese in the middle. :T