Dumplings?

bob_a_builder

Had exactly same problem as OP, last week end
Being a new cook I had no idea exactly what the recipe should be so looked one up ( HERE ) from mr oliver
Used butter straight from fridge, grated etc - recipe just said "really cold"

But was using in a slow cooker, but sauce was bubbling ok

emily_jackson

meritaten wrote: »

Emily - was just thinking - you SURE the recipe was for dumplings? because the Americans make 'biscuits' to go with beef stew which is much more like a 'scone' cobbler topping. (btw, scone cobbler topping is absolutely gorgeous with a rich beef stew)?

Yes it was definitely for dumplings x

missbiggles1

bob_a_builder wrote: »

Had exactly same problem as OP, last week end
Being a new cook I had no idea exactly what the recipe should be so looked one up ( HERE ) from mr oliver
Used butter straight from fridge, grated etc - recipe just said "really cold"

But was using in a slow cooker, but sauce was bubbling ok

I have to say that there would have to be something wrong with a slow cooker if it's boiling hard enough to cook dumplings properly. I think that was your problem.

dekaspace

Hmmm beef stew I may make one as rarely eat beef and when I do its just fried in own juices with some rice or pasta.

I have a few Aunt Bessies mixes here that just need water.

whiteguineapig

you can also get aunt bessies frozen dumplings (i hardly dare say that on the old style board lol)

Anne_Marie_2

I've used butter before in making dumplings, although I call them doughballs, and they have worked out just fine. Half fat to flour is what I use, perhaps there was too much butter in the OP's recipe?

ancientofdays

I use either beef suet or veg suet, cook them on top of the stew for 20 minutes and then cook uncovered for another 20 to give them a nice goldy crust, my family likes them done that way. I also add a good sprinkle of caraway seeds to the mixture, and often some fresh herbs caraway really does add something.

culpepper

I do mine the same way OP is trying to.
You need self raising flour or they wont puff up.
Rub fat into flour till it looks like fine crumbs,it should be too dry to hold together if you squeeze it.
Add a tiny drop of water at a time and keep mixing it in with a fork.
When the mixture will hold together when you squeeze it,you are ready to mix into balls and remember it will double in size in the stew .
I make mine about walnut size.
Drop into the boiling stew and give it 5 mins .
Check a dumpling by breaking a bit off, it should be cooked through.If it is sticky at all,leave another 5 mins or so.
Bigger dumplings take longer.

If you haven't added enough water, they just wont hold together ,if you add too much,they will be horribly sticky to roll and wont cook through.

emily_jackson

whiteguineapig wrote: »

you can also get aunt bessies frozen dumplings (i hardly dare say that on the old style board lol)

I'm going to try again tomorrow using suet, as a lot of people have suggested that, but I'm also going to buy some frozen dumplings as a backup x

Dustyblinds

I prefer making my dumplings with butter. I've found out the hard way to use a lot less water when using butter. The family always say they're a lot lighter and taste better made with butter.