Dumplings

pollyanna24

It does help a little. I had made them and was gona put them on top of the lamb cooking in the slow cooker, but then we weren't hungry and so it didn't happen.

We're thinking of eating them instead of potatoes with a meal, so sometimes I don't always a stew cooking. That's why I thought to steam them (steamer type thing on top of a saucepan of boiling water), but they were steaming for ages and were still not cooked!

Pollybear

I googled this recipe which includes dumplings cooked in the microwave, but I haven't tried it so it could be horrible!

http://www.btinternet.com/~bury_rd/jananews.htm

comping_cat

I also add my dumplings to a stew, in the SC, it doesnt matter how far in advance you put them in, i often put them in at 4pm, turn them about 5pm, and then we eat at 7pm (DS has football, so its nice to come home and have something ready to dish up, and hes not allowed to eat before training!!!!)
They are sometimes a bit 'heavier' than if ive cooked them in boiling stew (about an hour then on the hob) but we still like them, not soggy at all!!!!

skintchick

I've answered my own question, but thought it might help the OP too - the Hungarians eat these as you describe, as an alternative to potatoes, so they are cooked in water.

Here the link:

http://www.recipesource.com/ethnic/europe/hungarian/00/rec0030.html

If they are the same as I just ate in Pecs in Hungary, they are delicious.

Penny_Watcher

I make them using

8oz SR flour
4oz suet
100ml cold water

('scuse the imperial/metric mix )

Everything mixed together with a little salt & pepper. Roll the mixture into balls about the size of a large walnut.

Slow Cooker
Bung them into the slow cooker on top of the stew for the last 20 - 30 minutes of cooking time. I find the stew needs to be bubbling round the edges in order to cook the dumplings so your SC may need turning up. Replace the lid. Turn the dumplings halfway through the cooking time.

Pressure Cooker / Stove Top
Remove the lid after the cooking time. Same as above (slow boil round the edges and chuck the raw dumplings in turning halfway though the cooking time). I don't put the lid back on, but if you do make sure that no pressure builds - ie let it vent.

Oven
As above, but this gives nice crispy topped dumplings is you leave the lid off and don't turn them. The heat of the oven cooks the top half of the dumpling rather than the boiling stew.

Hmm... Now I'm hungry. See you all after my sandwhich.:D

Bambam

I make mine using the instructions on the packet of Atora suet. BUT one one occasions many years ago, I thought I would be clever and make them up in advance - like 6 hours! They looked fine before they went into the stew but when they came out what a disaster. :eek: Hadn't risen and were rock hard. Since then I've made them and 'plopped' them in the stew straight away and they always come out light and fluffy.:D

[Deleted User]

I find the best results are to put them in the casserole you are having them with (if you are having casserole) and baste them with the juices and then cook with the lid off for about 30 mins.

Also, for extra flavour, I find adding a bit of sage and onion stuffing mix to the dry ingredients before you mix in the water gives them a nice flavour.

Raksha

For best results, I always find add the least possible amount of water - just enough to bind them together and no more - too much water makes a soggy dumpling

lambanana

I have a big oopsie.
I had a stew in the sc all day and when I got home I mixed up some Yorkshire puddings and some dumplings, dropped the dumplings in the sc, puddings in the oven BUT I forgot to turn the slow cooker up and now my Yorkshires are done but my dumplings aren't :eek: what do I do?

twink

microwave them? be careful not to overcook them, just a short time in micro