Has anyone done dumplings in the SC?

noonesperfect

So, you should be tucking in about now?!

Hope it worked out ok for you.

If I'm making a pork casserole I usually add a little dried sage to the dumpling mix, it's lovely. (a tbsn of s&o stuffing mixed in is nice too....)

currently_poor_peter

Just slightly off topic but we had brisket done in the slow cook over the weekend . Awsome, wholesome and cheap!!!!!.

Dumplings in the slow cook .are OK but dont dont dont ever do them in a pressure cooker.

I made the mistake once, came out looking more like pancakes :eek:

jcr16

i made chicken chassur in sc today , first ever meal in there. and 1 hr before i was gonna serve i added som dumpling's. and they were delish. even my kids who don't like dumplings ate them. i was mega chuffed and impressed.

jenster

ive always done mine with my stew in the s.c even the auntie bessie frozen ones work

give about 45 mins and hour

Sarahsaver

We had dumplings in the SC last week. We had a 'hospital food' evening!!! (exorcising some demons - don't ask...) Mince stew and dumplings followed by strawberry instant whip.

I refrained from chucking it in the plate and waiting until it was cold before serving:)

apple_mint

bugs wrote: »

All brands of veg suet that I've come across contain hvo's to make the veg oil stable at room temp (and last). I'm a vegetarian (can't you tell by the pale, shaky writing ) and a couple of months ago I hit on a brilliant technique for making dumplings with olive oil. If you need exact measurements to be confident, I based it on this recipe but now I just mix around 3 or 4 oz s/r flour with a good bit of salt, a good bit of olive oil, then stir in milk to make a dough and shape it. Haven't tried it in a slow cooker but I can't see why it wouldn't work if you experiment with timings. It makes absolutely the nicest dumplings I've ever had, my o/h is not vegetarian and they're his favourite too, and they work for big or small dumplings too.

Also for sponge puddings and cakes etc, you can often substitute suet with frozen, grated butter fairly satisfactorily. Again I haven't tried it in a steamed pudding but it worked well for microwaved sponge puddings when we had a microwave.

Thank you for bringing this thread back up :T I tried this recipe the first time round and it was brilliant (we avoid trans fats). I then managed to loose the notebook I'd put it in :rolleyes:

kazd

I have a beef casserole in the slow cooker, I have just given it an hour on high, now giving it two hours on med then I am going to turn it down to low. I wanted to know about dumplings in the SC and I think I am going to plump for an hour ish on high.

Re dumplings and pressure cooker, I have done stews in the pressure cooker loads of times, I always add dumplings at the end but then just put the lid back on loose without sealing it and bringing it back up to pressure and the dumplings are fine.

trying-very-trying

I made dumpling in my sc last night, for the first time. I think they took about half an hour on high, but I had cooked the meat on low, and then set it to high for the last 2 hours, so the stock was actually bubbling slowly when I dumped the dumplings in. They were nice though, first time I've done dumplings in am long while.

jasmine33

I gave mine one hour on high and they were just fine.

Sharra

I wondered if someone could help me?
I've decided I should really pull my slow cooker from the back of the cupboard and give it another go. I've got vegetable soup planned for tomorrow. We love dumplings in our chunky soups - can I cook them in the slow cooker? and if so how long will they need? (they're made with vegetable suet if that makes a difference)
Many thanks
sharra
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