Dumplings

wondercollie

I've never seen suet in Canada. We can still find beef lard at some supermarkets.


I use Bisquick for dumplings because all you do is add parsley, and water. Stir and drop in bubbling liquid and cover. Or drop on top of chicken casserole and bake.

DawnW

veg suet works as well as the beef kind. I use whichever is available. The main thing is to make sure that the liquid you cook them in is bubbling vigorously, to make them rise properly. If it is just at a sluggish simmer, they will end up a bit bullet like.

Lilyplonk

For anybody using a Slow Cooker - please remember that they may take a bit longer than usual to really 'puff up'. I'd allow a full hour for this. Sometimes helpful to 'flip them' around half-way through - especially if it's a THICK stew.

sairy2010

I use veg suet or butter. Both work fine. I also put in some herbs and cook them in the slow cooker about half an hour before the meal is ready.
They are great filler uppers.