Dumplings

OddjobKIA

In our house dumplings can be used as building blocks and we like them that way...we use what ever powder we have left and just add suet until it looks about right...as an extra treat cut up bacon and put that in as well........right dumplings it is tomorrow then

JIL

I never buy sr flour. I always add baking powder. I think frugal fanny is explaining how to make clootie dumpling rather than dumplings you have with stew.
Saw a post on a blog for dumplings and its quiet good.
http://frugalincornwall.blogspot.com/2012/02/recipe-for-dumplings.html
I made dumplings this week and left them in the fridge wrapped in clingfilm over night and they still rose well, the next day. I am going to try freezing some.

McKneff

ostaragirl wrote: »

Oh FrugalFranny I don't have any muslin just now, I was just going to plop them on top of the casserole. I'm definately going to try your method though.:p

I just presumed that they were for a casserole or something like that.

Where did the chocolate come in ???????????

meritaten

I like to use half wholemeal flour and half plain white and however much baking powder for the total of flour that the tub says for sponge cake!
this makes a lovely light dumpling but with a bit of substance - my OH calls them ribstickers!

ostaragirl

Well they are in the pot now! I used plain flour and baking powder.

I've no idea wher the chocolate came from...

Thanks for all the tips, from now on I'm not going to buy SR flour, like you say what's the point when you can add BP.

Hope they don't turn out like bricks but fluffy clouds instead lol, doesn't matter anyway OH will eat anything!

McKneff

So how did they come out then..................

ostaragirl

Well I'd class them as a success in that they had great flavour and were soft, would say they didn't rise enough maybe the mixture was too wet or not enough BP but all in all lovely. I added the only dried herb I had - thyme, and that seemed to give them good flavour.

Definately something I want to perfect now I sort of know what I'm doing.

McKneff

ostaragirl wrote: »

Well I'd class them as a success in that they had great flavour and were soft, would say they didn't rise enough maybe the mixture was too wet or not enough BP but all in all lovely. I added the only dried herb I had - thyme, and that seemed to give them good flavour.

Definately something I want to perfect now I sort of know what I'm doing.

Brilliant, good cooking is all about putting your own stamp on it and enjoying what you do. possibly, a bit less water and a bit more BP next time, agian, experiment.

Brilliant and well done.

FrugalFranny

Glad it worked out for you! I'll have to try just popping some dumplings on top of the stew at some point, I've been doing 'clooties' since I was taught to make them that way. I'll admit it can be a pain in the neck to cook up the dumpling on their own, I just didn't really dare try it any other way (as with 90% of the recipes my mum gave me it can all go horrible wrong when I try to 'get clever' lol).

meritaten

yes - I like to add mixed herbs or Italian herbs sometimes. the others are right - experiment and find YOUR recipe!
mine came about from not having enough white flour - it was either add wholemeal to the mix or go without!
just a thought - what suet did you use?
for some reason the ones I make with ordinary suet always turn out better and lighter than the ones with vegetable suet!