Dumplings

Dunroamin

sonastin wrote: »

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.

Also lovely done in the oven without a lid so the tops go crispy.

melanzana

Suet is not generally available anymore, the beef variety I mean. Can you get it anywhere? I am not in UK.

Is veg suet ok as a substitute?

I tried dumplings with grated frozen butter, and they turned out ok.

Just did the usual. But mums were so much better obviously because she was able to use the REAL suet I reckon.

bladerunner73

Thanks everyone, I knew you'd offer great advice as always - definitely dumplings going into the slow cooker for the next stew :j

busiscoming2

melanzana wrote: »

Suet is not generally available anymore, the beef variety I mean. Can you get it anywhere? I am not in UK.

Is veg suet ok as a substitute?

I tried dumplings with grated frozen butter, and they turned out ok.

Just did the usual. But mums were so much better obviously because she was able to use the REAL suet I reckon.

I only ever use veg suet and have never had a problem.

scaredy_cat

atora do the beef suet as well as a vegetarian suet. i prefer the beef suet.

you should also be able to get suet from a butcher. suet fat is the fat from around the kidneys.

-taff

chuck some chopped herbs in too for a change

Dunroamin

melanzana wrote: »

Suet is not generally available anymore, the beef variety I mean. Can you get it anywhere? I am not in UK.

Is veg suet ok as a substitute?

I tried dumplings with grated frozen butter, and they turned out ok.

Just did the usual. But mums were so much better obviously because she was able to use the REAL suet I reckon.

I don't know where you are but Atora's readily available in the UK. In many EU countries you should be able to buy a block of suet at the butchers.

ciderwithrosie_2

Some herbs, salt and pepper and lemon zest in the dumpling mix goes nicely with a beef stew. I've found they are lighter and puff up more if the mix isn't too dry, soft and a bit sticky is the aim.

Camillia_Chubb

And another tip is to handle the dough as little as possible. The less you handle it the lighter and scrumptious the dumplings will be. Oh and worcestershire sauce sprinkled over both stew and dumps...ohhhh delish!

american_dream

agreed with all of the above, if no suet ask at your butchers, I could get it in the USA in normal supermarkets, it is a pain to sort out but doable, my Mum and Gran and I do too, use veg oil if no suet.

also if the meat is fatty my Mum reduced the heat so the fat was at the top and omitted the suet from the recipy, and plopped the dumplings in to the fat layer, they acted like a sponge, but that was the old days before lean stuff.