Dumplings Without Suet Food

DUMPLINGS WITHOUT SUET

Steps:

• In a mixing bowl, combine the flour and butter using your finger tips - rub it together to form a crumb dry
• Then, add in the 3 tbsp of water - and stir using a spoon. Then, take your hands and stir/press it together, keep adding water - a tablespoon at a time, and mixing it in until a soft dough ball forms. Don't add much water at once, it can easily become too wet!
• Once your soft dough is formed, use floured hands to roll into 10 dumplings (or, however many you can depending on the size you want - remember, they'll grow as they cook)
• Place the dumplings in the top of your stew or casserole, when there's 25 minutes cooking time left* (remember, the dumplings will soak up some liquid so make sure you have enough liquid in your stew
• Put the lid on the stew or casserole, and cook for 25 minutes - or until the dumplings are soft and cooked through
• Optional: Cook for a further 5 mins with the lid off if you're making a casserole and want the dumplings to be a bit crunchy on top

DUMPLINGS WITHOUT SUET

Steps:

• Combine the self raising flour and Italian seasoning in a bowl.
• Add butter to the mixing bowl.
• Use your hands to knead the butter into the flour mix. The dough should have a very crumbled texture.
• Add one tablespoon of water at a time until the dough has a solid shape. You might only need one or two spoonfuls.
• Split the dough into 6 equal pieces, and roll them into balls. Add them on top of your favorite stew or soup, and leave them to steam covered with a lid for about 10 minutes while the stew finishes cooking.

NEVER FAIL DUMPLINGS RECIPE

Steps:

• Beat the egg well then add the 6T of cold water.
• Measure the Water carefully.
• Add the oil and salt and whisk together.
• Mix the baking-powder and flour together.
• Blend the two mixes into a smooth batter quickly.
• Drop into boiling stew and cover continuing to boil for 15- 20 mins. Try to resist the urge to peek too often - the dumplings will rise and produce a light tender crust - a cold draught will cause them to fall.
• They can also be served as a dessert by cooking in boiling water and served with pancake syrup or jam drizzled over them.
• As a young boy scout in England during the war these were or main camp dessert as the ingredients were usually available from our skimpy home "Rations". There we called them "Sinkers". We cooked and ate them by the dozen with our "fresh-air" appetites and the name described the resulting feeling in our young bellies quite well ! When I am travelling I usually make up the dry ingredients into batches and carry them in zip-lock bags ready to add liquid and the egg when I am ready to use them.

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW

Steps:

• Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
• (If you are adding herbs or extra seasonings, add them now & mix well.).
• Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
• Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
• Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
• Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
• They should have doubled in size at least, and be very light & fluffy looking!
• Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
• Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.