Dumplings

These crispy suet dumplings are easy to make and a great addition for stews and casseroles.

Dumplings

Suet Dumplings - (boiled)
Servings:	Serves 4
Calories per serving:	204
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	31st January 2013

Best recipe review Naughty, but nice 5/5 These were fantastic, great with a beef stew. Easy to make too! Paul R Smith

Suet Dumplings - (baked)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 110 g (4 oz) self raising flour
• 50 g (2 oz) shredded Suet
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon finely chopped onion
• Cold water to mix
• ¼ teaspoon dried mixed herbs
• Salt and freshly ground black pepper to taste
• A good pinch of bicarbonate of soda (not essential, but good if you have it)

Method

1. Add the ingredients to a bowl, gently rub the flour into the suet with your fingers. When you can no longer feel the suet with your fingers, gradually add a few tablespoons of cold water and mix to form a soft but not sticky dough.
2. Adjust the consistency of the dough by adding extra flour or water if required.
3. Divide into 6 to 8 and form into balls
4. Drop then into a stew or casserole about 20 to 30 minutes before the end of cooking
5. Alternatively, boil in water or stock for 20 to 30 minutes

Method: Crispy suet dumplings

1. Preheat the oven to 200° C (400 °F - gas 6)
2. Follow steps above
3. Gently float on top of a stew or casserole
4. Baste with a little of the gravy
5. Bake (uncovered) at the top of the oven for 30 minutes or so - the dumplings should be cooked and crispy on the top

Serving suggestions

Dumpling are really nice, crisped under a grill once they have cooked. Especially cheese dumplings

Variations

Add 2 tablespoons of grated Cheddar cheese to make cheese dumplings

Extend the shelf life of shredded suet

Suet, once opened, has a very limited shelf life and will go rancid. Once opened, if you do not need to use the whole packet, freeze the remainder; once properly defrosted it is a good a fresh suet, and it lasts for years in the freezer.

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