Dumplings

lambanana

a gentle nuking and they were fine thank you

jackie_w

Hi there,

making a nice stew tonight and I would like to make dumplings for a wee change, so I was wondering if any of you nice poeple could give me a recipe fot it.


Jackie

Pollybear

I just use the recipe on the Atora box. Sometimes put in a pinch of dried herbs too.

Gingham_Ribbon

http://http://www.vegsoc.org/cordonvert/recipes/bangers4.html

I like this one. They work well in the slow cooker.

elljay20

how do you make the perfect dumplings? i've never had a bash before as if i remember rightly, it's quite difficult to make light fluffy dumplings! any foolproof methods to share?

oh, and what ingredients do i need, please?!

Pink.

Hi elljay,

We have an older thread that may help so I've merged your thread with it to keep all the replies together.

There's another thread on making lower fat dumplings:

Help Please! Dumplings without suet?

and one for making dumplings in the slow cooker:

Has anyone done dumplings in the SC?

Pink

Bambywamby

I make low fat dumplings, they are cheap, fluffy and very tasty.

Serves 4 (makes 8 dumplings)

300gms self raising flour
2/3 eggs
salt & pepper to taste
water

Put the flour, salt & pepper in a bowl, make a well in the centre of the flour, crack the eggs and pop in centre of well. Mix into flour. Then add enough water until you get a dough that you can handle. It will be a bit stickier than traditional dumpling dough but much better for the waistline.
Divide mixture into eight and roll into ball shape.
Pop into pan of simmering stew. Cover with pan lid and leave for 20 mins to cook.
You will have lovely, light dumplings.

I have also experimented with adding flavouring to the mixture to get tasty alternatives. My favourites include brown sauce (1 table spoon), sage and onion (stuffing or diced onion and sage) and finally any flavour cuppa soup powder.

lambanana

More dumpling questions does it absolutely have to be self raising flour? I only have plain in at the moment for some strange reason I do have both baking powder and bicarb though if that would make any difference. I'm not having stew today anyway, having it tomorrow so can always go out for some self raising flour...was just trying to avoid more shopping!!

thanks

arlybarly

hi all
wondered if anyone could help me please. does anyone know how to make the chicken soup dumplings that jamacan people make and i just cant get the hang of them, they are horrid, thankyou in advance.
arlettex

squeaky

Ever since somebody wrote that you can do dumplings, for either a casserole (if you forgot to put them in) or to have as a sweet, in three minutes flat (yes, you read it right - three minutes) I've been experimenting.

Makes six. Halve this to serve one person.


8 oz (225g) Self Raising flour

4 oz (110g) Suet

Water to mix.


Mix the dry ingredients together and then add water to mix.

Like any pastry type mix the less water you use the lighter a pastry you tend to get, and with dumplings it really is worth working the dough hard between adding bits of extra water. Challenge yourself to use as little as possible

Make into six dumplings and sit them in / on a microwave tray / casserole lid / plate. If you're really quick you can do all this in one and a half minutes

Cook on high for one and a half minutes.

Done deal

For a sweet pud - a dollop of jam or lemon curd can be sat on top of the dumpling before cooking.

Syrups (including "failed jam syrup") can be poured on after cooking, and of course golden syrup, and my very favourite - a good maple syrup

Not forgetting cream, ice cream, or even custard.


This post carries an official squeaky's waistline warning!