Help Please! Dumplings without suet?

floyd

suzybloo wrote: »

DD1 came for tea unexpectedly and there was only enough stew, potatoes and veg for three so I remembered what my mum used to do. Good old fashioned doughballs - enough to help stretch the meal to be ample for four!! 1and half mugs flour, 1and a half oz of margarine, salt and pepper. rub marg into flour and seasoning and mix to stiff dough with water. roll into balls and then put on the top of the stew for about 20 mins. Mmmmm lovely

We used to call them doughboys, probably the same derivation

pink_princess

I just wanted to come on to say thank-you for the dumpling recipie.I was wary what they d taste like but they were lovely.Thank-you to the original and other posters who supplied the recipie.I used the one in post 68.
PP

wpaulvandyk

I have never used suet in my life and i got my recipie for dumplings from my mum who got it from her mum

Basically use Self Raising Flour, Butter or Marg and Lard and add some water until you form a thick dough and make them into balls to put in what you will use. I don't know or never heard of why people use plain flour.

jexygirl

I own an inn and restaurant in Scotland and found myself as "head chef" (loose term!) a year ago after a succession of terribad chefs didnt pass trials! Having never cooked in 10 years (truly, I could burn salad!) I am now in charge of all things food and paying customers seem to like what i do! The part they dont know is that without the internet I would be erm... closed!
I have referred to this site hundreds of times, and never felt the urge to post until now, when I find myself with yet another emergency! no suet for my stilton and walnut dumplings for tomorrows specials board to go with the game stew I made! (living 9 miles from anywhere means if suppliers dont deliver it, I have to make do!) Rather than give up i searched your site for the millionth time and discovered stuff!
The cobbler idea is a revelation! (can you tell im not a chef!) as are the suet less dumplings, will let you know how i get on with them!
Posting feels quite liberating! (and I also feel slight embarassment that i never said thank you before, despite using everyones culinary help and knowledge, so let this be the first of many waffles, and to all of those unsung heroes who helped me through some potential disasters, i bow down and offer my humble gratitude

MrsE_2

I make these, from the great man himself

http://www.jamieoliver.com/recipes/other-recipes/dumplings

Penny35_2

Hi All

I have cooking for tonights tea, a hotpot, carrotts, potatoes & Beef in oxo. I will put a shortcrust pastry lid on it, but usually make suet dumplings to go with it but just been to cupboard and no suet, snow to bad to go out.

Anyone got any alternatives to suet dumplings.

Thanks

23rdspiral

ooh, how about a cobler topping? just make plain scones and dot the mixture on top as you would for dumplings. bake for about 20mins. lovely! (and healthier than dumplings too)

doorstep

Jamie Oliver's Ministry of Food book has a non-suet recipe for dumplings....

For 12 dumplings

250g SR flour
125g really cold butter
salt & pepper

Put flour in bowl
Use a course grater to grate butter into the flour
Add a pinch of S&P
Rub together until breadcrumbs
Add a small amount of water until binds to form a dough
Make into dumplings

Add to stew/casserole (half submerged) for about 30 mins in 190/375/Gas 5 oven

I must add - i haven't tried these so can't comment on their tastiness :rotfl:

HTH

Penny35_2

Thanks ladies

Caterina

I have always made dumplings using oil rather than solid fat and it works.