Dumplings

Boomdocker

Wow, 3 replies in 5 mins. You guys are great. Will try tomorrow with the lid on the pan. Thanks so much.

ivyleaf

Yes, it should work fine if your pan has a lid - i haven't made dumplings for a while but I've only ever done them on the hob.

Topher

I only ever do them on the hob. I have done them in the stew itself with the lid on to steam them, but on a couple of occasions they disintegrated into the stew. This was because the stew contents only needed a gentle heat by that stage, and dumplings benefit from being cooked on a low rolling boil. To that end I usually cook them in a separate pan in some stock, then I can keep the temp. correct for them and not damage a stew. They can then, when risen, transfer onto the top of the stew, or be served with it.
T.

comping_cat

Ive cooked dumplings in the SC and on the hob, and they have always come out fine. I think the main thing for dumplings is that whatever you are cooking them in is nice and hot!!!!

scrimperjan

And keep the lid on for at least 15 minutes, no peeping. (Keeps the steam in, I suppose). Topher's method sounds good, I'm going to try it that way next time.

beachbeth

I always cook mine either in with the stew or in simmering stock for about 15 minutes. They start expanding in the water. If its boiling too furiously though they can break apart.

sloppychops

I have cooked dumplings in a stew on the hob before and they cooked well but i much prefer them cooked in the oven as they have that lovely brown crispy top.

fudgem

I'm with sloppychops in this, I love my dumplings crispy on top and soft and scrumptious underneath:drool:

sloppychops

This is making me hungry for mince and dumplings.

wendym

It's making me hungry for anything and dumplings!