Dumplings

Rikki

squeaky wrote:

In that case check out the Old Style Recipe Collection. In the sweets bit there are recipes for microwave sponge puds and microwave suet puds.

Pounds and pounds of them

Iwas just wondering squeaky is the "pound and pounds" a reference to the amount of weight we are likely to put on by eating them.

brokenwings

ooooh thanks again!

squeaky

Rikki wrote:

Iwas just wondering squeaky is the "pound and pounds" a reference to the amount of weight we are likely to put on by eating them.

It sure is!

Curry_Queen did the sponges and I did the suets... so you know they're good

tootles_2

I make mine with SR flour, veg suet, a couple of tablespoons of sage and onion stuffing and enough water to mix to a slightly sticky dough. They can be baked on a baking sheet in the oven or put into a bubbling stew for about 20 minutes, or if you put it on as a crust will take about 30 minutes.

If yours are disintegrating it sounds as if you are cooking them for too long and they are too wet.

brokenwings

thanks tootles

i am taking all this advice on board

Rikki

brokenwings wrote:

thanks tootles

i am taking all this advice on board

Especially the bit about potential weight gain I hope. There are so many great recipes on the site. :cool:

brokenwings

im going to take a photo of a bare naked dumpling and one of my bare naked cellulite and put them next to each other on the fridge door i think!

; )

MATH

I make my using veg suet. Sometimes I take some of the suet out and replace with grated Red Leicester Cheese and a dash of mixed herbs. 10 mins bubbling on th ehob, 20mins casseroled in the oven or 30mins in the slo-cooker. My grandmother also made them much larger and slightly drier and put jam in the middle like a doughnut and dropped into boiling water for 10 mins as a pudding. delish served with custard. We always called these barn dumplings.

GreenFingers_2

I make mine using two heaped tablespoons of self-raising flour, one heaped tablespoon of beef suet, a pinch of salt and just enough cold tap water to make a heavy, dense dough. Then I divide it into two man sized lumps and pop them into the slow cooker or casserole dish for the last 30 minutes of cooking time. They always turn out really good and tasty – easy peasy.....

For those who are, or need to be calorie aware – I’m not bothered myself…hee hee. The two dumplings above work out at a massive 300 calories – phew..... :eek:

beachbeth

I always find that if the liquid is boiling to harshly it makes my dumplings disintegrate. So I make sure it is just simmering gently and they are fine.