Help Please! Dumplings without suet?

charli123

Hi,
I have some Atora suet in my cupboard but found it is about 3 years out of date...it is completely unopened, but wondered if it will still be okay to use or if it will make me ill
Any help will be very much appreciated
Charli

Justamum

charli123 wrote: »

Hi,
I have some Atora suet in my cupboard but found it is about 3 years out of date...it is completely unopened, but wondered if it will still be okay to use or if it will make me ill
Any help will be very much appreciated
Charli

Personally I wouldn't risk it. I had some veggie suet for a couple of years before I used it. I made a lovely steamed pudding, but it tasted rancid and had to be thrown out.

Going4TheDream

Sorry if I this has been asked before here but I have only ever made dumplings with Atora suet... they have always been really easy to do and have come out ok and are yum. Just checking on mysupermarket for my shopping and it gave the option to substitute Lard for the Atora at under half the cost. As the nights draw in I will be looking for comfort food and slow cooker meals so will be making puddings and dumplings etc.

Can lard be substituted for the Atora? and does any one have a recipe they can recommend. I normally use half the suet to the amount of flour

Thanks so much;)

Bella56

No recipe I'm afraid but we used to use lard instead of suet and it worked just fine. Hope it goes well for you.

zippychick

ive merged this with our dumplings without suet thread

This thread may also help you

Zip

Justamum

Going4TheDream wrote: »

Can lard be substituted for the Atora? and does any one have a recipe they can recommend. I normally use half the suet to the amount of flour

Thanks so much;)

I don't see why not. I make dumplings using oil. I should imagine if you use lard instead just do a straight conversion on weight.

xlemoniex

I am British Woman now living in the US....i had to stop using suet due to Health issues. I now make them the way most Americans do for their Chicken & Dumplings...which i must admit is not realy the same animal..i do miss the old ones...nothing comes close too the the large plump light moist Heavenly tasting traditional suet dumplings..but hey ho..needs must and all that...they mix self raising flour salt & Pepper and milk till it makes a really stiff sticky dough..the using 2 wet teaspoons form very small dumplings and drop into the stew..how ever...don't touch them till they are firm or they just may disappear altogether..they are not very light or even as tasty as the suet ones..but its better than nothing...i mean..who ever heard of a beef stew without Dumplings....its just not British:shocked::j

bluebag

I have made dumplings the same way my mum made them for 35 years. Totally fatless.

6oz of self raising flour, salt pepper and cold milk. Mix together till quite a sticky dough and roll into balls. The stew or soup must be boiling when you put them in, boil for 5 mins and then simmer for a further 15. Very light and fluffy, my lot fight over them.

In the slow cooker...put the slow cooker on high for the last half hour and chuck them in after 10 mins, leaving them to cook on high for 20.

karencarina

thanks bambywamby recipe for dumplings (low Fat) are great cooked them tonight for my partner as we are on diet, went well with our vegetable stew xxxx