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Dumplings?
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I use JJ's herby cheese bread recipe to make dumplings - it's yummy. Recipe in the grocery challenge thread.Shrinking my mortgage!
Nov 13 £166,000
Jan 17 £142,9000 -
Wasn't sure how to upload a photo, but the dumplings survived! I made them using suet, flour and water (no butter). They were a little big, but at least the Aunt Bessies frozen ones got to stay in the freezer!0
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now you know how to make dumplings - you also know how to make suet pastry! just a little less water to make it 'rollable' and viola! suet pastry!
OH loves pies made with this - to make it 'healthier' he only gets a suet pastry 'top' to his pies. ~Which I brush with milk not egg to make it even healthier.0 -
Well done Emily, glad it worked! I have learned something because I have never heard of dumplings using butter. Just goes to show how we all have our own way of doing things. Oh and you can make dumplings in the slow cooker, mine take about 40 minutes on the high setting, just dont make them too big. The dumplings will be soft rather than crusty on top but it saves money by not putting the oven on.
Good tip about suet crust too.0 -
Hi. I do mine slightly differently to most people, but the end results are amazing. Always use half suet (beef or veg), to flour. Instead of SR flour, I use plain flour and a heaped teaspoon of baking powder. Add a good pinch of salt. Add cold water a spoonful at a time. Stop when the mixture can hold itself together without crumbling, and before it gets sticky. Make sure your stew is bubbling, add golf ball sized bits of the dumpling mixture, and either cook in the oven for 20 minutes for crunchy dumplings, or 20 mins on the stove for chewy dumplings x0
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I'm sure you have had more than enough advice but I thought you may like to hear from an old hand in the kitchen.
My husband is a vegetarian so I make vegetable stew and dumplings. Obviously using beef suet is out and as 50 yrs ago there was no vegetable suet I had to think of an alternative. First of all I used cooking margarine - the same as I made pastry with but when the new sunflower and olive oil varieties came in I used those. The soft margarines needs only a fork to mix with the flour and salt and very little water. As regards the flour it can be either self raising or plain with a little baking powder added (this is what self raising flour is made of anyway!) and the ratio is the same as pastry - half quantity of fat to flour. By all means add herbs or grated parmesan cheese if you fancy. Either flour your hands and roll the dough between your palms or flour your working surface and roll in a circular motion. We personally like golf ball size carefully popped individually into a boiling stew pan on the hob, keep the stew bubbling covered with a lid for about 20 mins and when you lift the lid you will see that the soft, fluffy white dumplings have covered the top of what ever stew you are making. By keeping the lid on the bottom half of the dumpling is boiled while the top half cooks on the steam. It really is a one pot meal.
Good luck with your next batch - there is nothing better for dinner on a cold winters day to warm the cockles of your heart as we oldies say!!0 -
Welcome to Old Style Jolly44.0
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whiteguineapig wrote: »you can also get aunt bessies frozen dumplings (i hardly dare say that on the old style board lol)
I dont know how much Aunt Bessie's dumplings are, but in general if the packet version is a lot better than your own, the ingredients are similar, and you enjoy it much more, then it must be better value, surely?0 -
missbiggles1 wrote: »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.
I have to disagree - I add dumplings to stews in the slow cooker - it takes longer BUT they cook beautifully.
I use suet and mix in the food processor BUT I always give the dough a light kneading before portioning and rolling into balls.
I make the full quantity in the recipe (from Dairy Book of Home Cookery) and freeze half of the dumplings (see sig) although I find the previously-frozen ones don't 'puff up' as well as the dumplings cooked from fresh.
They cook equally well straight out of the freezer or thawed; I always thaw them if they are to be added to the SC.Don't put it DOWN; put it AWAY"I would like more sisters, that the taking out of one, might not leave such stillness" Emily DickinsonJanice 1964-2016
Thank you Honey Bear0 -
now you know how to make dumplings - you also know how to make suet pastry! just a little less water to make it 'rollable' and viola! suet pastry!
OH loves pies made with this - to make it 'healthier' he only gets a suet pastry 'top' to his pies. ~Which I brush with milk not egg to make it even healthier.
I find it simpler just to top your pie mixture with dumplings so no rolling out. In fact, like my mother did, I only do dumplings in the oven so you get a lovely crisp top which contrasts with the fluffy underneath.0
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