Plain Suet Dumplings::
2 oz self-raising flour
1 oz shredded suet
Salt and black pepper
6-8 tbsp cold water – to mix
Mix the flour and shredded suet in a bowl, season with salt and pepper, and add enough cold water (6-8 tablespoonfuls) to make smooth dough
Place the dough on a lightly floured board lightly knead, divide into 6 dumplings, shape and put them on to the soup, casserole or stock, return the lid and allow them to simmer for around 20 to 25 minutes.
Do not overwork the dough. This amount serves 2 to 3 people
Herb Dumplings – add ½ tbsp of fresh mixed herbs, very finely chopped, ie thyme and parsley
Potato Dumplings – Recipe 2
¼ cup flour
¼ tsp baking powder
½ tsp salt
1½ cups cold mashed potatoes
2 eggs – lightly beaten
Sift the flour, baking powder and salt into a mixing bowl, gradually work in the mashed potatoes and eggs. Knead very lightly on a floured board and shape into balls, drop into the soup, casserole or stock, cover and cook for 25 minutes
Sage Wholemeal Dumplings – Recipe 3
4 oz self-raising wholemeal flour
1 tsp of English mustard powder
½ tsp sea salt
1 tsp of fresh sage – finely chopped
2 oz vegetable suet
2 tbsp milk
Sift the flour, mustard powder and sea salt into a mixing bowl, stir in the herbs and vegetable suet. Add the milk and mix to a soft dough, being careful not to overwork
Form into mixture into small dumplings, place them into the casserole, soup or stock then simmer for about 15 minutes, or until the dumplings have “puffed up”. They normally puff up and rise to the top when ready