Slow Cooker - The Recipe Collection

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Hi kiwichick,

There's a recent thread here about making dumplings in a slow cooker.

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Sarahsaver

i would go with the hour, its usually long enough, if i can wait that long for a dumpling!

tiff

I have mine in now, I agree with an hour before. MMmmmmmmm

squeaky

Hello all

I know you've had your answers and have very probably eaten all the dumplings too by now but this would be a good tip to add into our main slow cooker thread so I'll merge it in later.

Hope you enjoyed them

kiwichick

Oh, before you do that Squeaky I'm going to put in the recipe I've used. DH seems to like it and it doesnt contain veg/beef suet (i've never heard of this but it seems to be the norm here).

1 1/2 cups plain flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp dried mixed herbs
1 tbsp finely chopped onion
100gm butter
1/2 cup milk

Put flour, baking powder and salt intop bowl, mix. Add herbs and onion, mix again. Rub in butter until the mix resembles breadcrumbs (I find it easier to do this if I use the cheese grater to grate in the butter and then rub in with fingertips). Add millk and mix with a knife to form a soft dough.Roll into balls and place on top of simmering stew. Cover andcook for 10 minutes(in an oven stew) or to your own pref for SC.

Makes about 15 dumplings.

Warning - dont be tempted top make the balls too big as these ones swell right up

squeaky

I don't think I've ever had dumplings without suet in them. How do they compare with real ones?

[Deleted User]

This thread explains why my dumplings went to mush.

I had put them in the SC from the start!

Anyway - if you want dumplings with a difference try adding a few spoonfuls of sage and onion stuffing mix to the dry ingredients before you mix it all up.

Yummy!

kiwichick

squeaky wrote:

I don't think I've ever had dumplings without suet in them. How do they compare with real ones?

Dunno is the honest answer.I'm one of those annoying vegetarian types so I've never eaten a dumpling, being as they are normally in a hearty meat stew :rolleyes:

They swell up big but are light to eat, or so I am told.

What exactly is suet anyway???

squeaky

kiwichick wrote:

Dunno is the honest answer.I'm one of those annoying vegetarian types so I've never eaten a dumpling, being as they are normally in a hearty meat stew :rolleyes:

They swell up big but are light to eat, or so I am told.

What exactly is suet anyway???

From dictionary dot com :-

The hard fatty tissues around the kidneys of cattle and sheep, used in cooking and for making tallow.

Anyway, I can't remember where it is but someone posted about making up a dumpling mix (possibly add a little sugar) and then sit them in some jam or syrup and cook them in the microwave on high for three minutes.

Whoever it was - I hate you!

How to make a delicious and FATTENING pud in five minutes flat! Sheesh! It's too darn easy and too darn tempting!

But so-o-o-o-o nice

kiwichick

Oh no, thats sounds just yucky, if ever something was meant to tell a girl to stay a vegie thats it _pale_