Dumplings

epskie

Hi All,

My Mam has just brought me some lovely pea and ham soup with dumplings but unfortunately this wreaks havoc with my meal plan and fitting into work etc. Can I freeze this soup? Will the dumplings be ok?

Many Thanks :-)

bossymoo

I'm sure they will. You can buy frozen ones from supermarkets, see no reason why hm wouldn't freeze?

meg72

Dumplings freeze very well, as I ive alone and its too much of a faff to make one portion I make up a batch and freeze them.

zippychick

ive merged this with our dumplings thread

Zip

bladerunner73

Hi All, I've realised I'm in my favourite food season as I love soups and stews I am a fiend for dumplings but have realised I have never learned to make them :embarasse and the only person I could've learned from is my Nan as my Mum's never made them in my memory, so I wondered if someone here would be kind enough to share the secret with me.
Many thanks

scaredy_cat

i follow the weights given on the side of the atora packet and they always come out fine. i think it's 1/2 suet to the amount of SR flour, pinch of salt then water to mix to a sticky dough.

sassyblue

And you can add dried or fresh herbs to the mix too, good luck blade runner!

sonastin

As scaredy-cat says, half as much suet as self-raising flour, pinch of salt and water to mix into a dough. Add to the stew about 20 minutes before the end. Best if the stew is bubbling and you have a lid on it. You can do them in the slow cooker too, but if you do, form them all into balls before you lift the lid off the slow cooker. Otherwise you'll lose too much heat if you're forming the individual dumplings while the lid is off.

PasturesNew

The secret is to add the water very slowly .... so you don't overwater it.

tanith

For two of us I add 2oz suet to 4oz SR flour, pinch of salt and enough water for a soft dough, makes about 6med or 8small dumplings, bung in the stew for 20mins . I've been making them like this for 40 odd yrs and never had a mishap.