Help Please! Dumplings without suet?

queenpig

Thanks for this, I normaly make them with butter and not the eggs, so this sounds much better!
I have a soup in the slow cooker now so guess what we'll be having tonight with the soup?? lol.

jennybb

Hello, apologies in advance, I've not done a search, but I'm sure someone will have a quick answer. I am out of suet and don't want to go to the supermarket because it will result in a £30 spend :eek: and it's not really on my way home.

I have some pura in the fridge (veg shortening type stuff, last used for nigella's custard creams). Do you think it can be rubbed into the flour in place of using suet - or will they be horrible?

Thanks in advance

Pollybear

I googled this :

http://www.britishexpat.com/Recipes__Suet_and_Suet-Free_Du.295.0.html

jennybb

........looks like it'll work, thanks :T

Elliesmum

I think if you freeze the pura for a bit to get it to go hardish and then grate it you can use this as a suet subsitute - used to do this years ago when I was a veggie and veggie suet was either very expensive or not available!

HTH's

EM x

mouseymousey99

Hi I can't take credit for this as another lady posted it a while ago - 2 mugs of SR flour and x2 beaten eggs. You can add dried herbs.
I tried them & they were terrific!
If you need more liquid add water a tbsp at a time. (depends on the size of the eggs).
You use them like the suety ones - pop them on the top for the last 30 mins (no lid).

spiddy100

My mum makes some gorgeous dumplings using couscous, flour, eggs and fat. I will have to get her recipe, I found this online http://www.recipezaar.com/134492 but I know she uses chicken fat in hers (skimmed from the top of chicken stock, so perfect for soup ).

The couscous dumpings are much lighter than ones made with flour, and quite different from what you expect!

Pink.

Hi,

For anyone else looking for suet free dumplings there's a good recipe on this thread: Really tasty, low fat, fluffy, yummy dumplings

Pink

full-time-mum

My very old stork margarine cook book has the following recipe (presumably, they don't sell suet!)
4oz Stork Marg, 8oz SR Flour, 4-5 tbls water

Rub Stork into flour and mix with water.
Form into 6 - 8 dumplings
Add to soups/stews etc alloing plenty of liquid to cook them. Cover with a lid and cook gently for 20-30 mins.

Works fine for me so go for it.

jennybb

I'm spoilt for choice! :T - am supposed to be on weightwatchers so the egg ones and couscous ones look interesting.