Has anyone done dumplings in the SC?

trying-very-trying

Pooky wrote: »

I add my dumplings about 45 mins to an hour before I want to dish up - I use half suet to flour, dash of water and whatever flavourings take your fancy, normally chilli flakes and some mixed herbs, or mix in a handful of stuffing mix for something a bit different.
We love dumplings here so any excuse for a stew :j

Thanks for that one pooky, I've never though about adding chilli flakes before, I'm away to see if I've got enough suet 'cause we're having pork casserole tonight and I think it would be nice with chilli dumplings:T

outrageous_monkey

If you dont have any or enough suet, you can always use butter or marg. A tip I picked up from this website.........I've never used suet since in dumplings.

PasturesNew

I used to make up an oxo/water in a saucepan JUST to have dumplings for supper some times. Used to take just 10 minutes to cook I found.

Oh, I would say that mine were suet dumplings, big fluffy suet dumplings.

I guess if you meant more "cobbler type" they would take longer

Lady_E

I love dumplings ,but have have never cooked them thanks to "Aunt Bessie" products.
Can anyone tell me though, what is suet ?? What is it made of?

tanith

Proper Suet is hard animal fat... the type found round the loins and kidneys and its then shredded up...
You can get vegetarian suet which works just as well and its made from palm oil and rice flour...

trying-very-trying

Lady_E wrote: »

I love dumplings ,but have have never cooked them thanks to "Aunt Bessie" products.
Can anyone tell me though, what is suet ?? What is it made of?

Suet is like minced fat. You cab get beef suet, or vegetable suet.

trying-very-trying

outrageous_monkey wrote: »

If you dont have any or enough suet, you can always use butter or marg. A tip I picked up from this website.........I've never used suet since in dumplings.

Do they look or taste any different. I know it's just a different type of fat, but I've only ever used suet, we like our dumplings big and fluffy mmmmmm

trying-very-trying

PasturesNew wrote: »

I used to make up an oxo/water in a saucepan JUST to have dumplings for supper some times. Used to take just 10 minutes to cook I found.
Oh, I would say that mine were suet dumplings, big fluffy suet dumplings.
I guess if you meant more "cobbler type" they would take longer

I didn't know there were any other kind of dumplings, but I suppose the other ones must be made with the butter or marg, as just suggested by o-m

donner_kebab

Hiya everyone!
I am planning on making a beef stew tomorrow evening in the slow cooker which I have had for nearly a year and never used! I am determined to get some use out of it as I am a busy single mum who works full time so never have enough hours in the day!
Anyway! I love dumplings and when I have made stew in the past on the hob, I usually make some with the mix and then add them in about 30 mins before the end. How can I do this with a slow cooker? Can they be done in a similar way? Sorry if this is a silly question...but I have no one to ask!!!
Thanks in advance!

lil_me

Oh yes, yummy, but I always give them about 45 mins to an hour but I make huge dumplings then slice them. They don't go crispy on top but I much prefer them soft now. I always put mine on high for this time, unsure if they cook within the same time on low.