High Dumpsy Dearie Traditional English Fruit Jam Food

HIGH DUMPSY DEARIE - TRADITIONAL ENGLISH FRUIT JAM

Steps:

• Prepare fruit and weigh them AFTER they have been peeled, cored and stoned.
• Place all the fruit and the ginger into a large preserving pan and simmer VERY gently for about 45 minutes, or until the fruit is very soft and tender.
• Add some water if the fruit does not make enough juice itself - and keep stirring constantly to avoid the fruit sticking to the bottom of the pan.
• Remove from the heat and add the sugar stirring well. Put the pan back on a gentle heat and stir until the sugar has dissolved.
• Add the lemon zest and lemon juice.
• Bring up to the boil and cook rapidly until the setting point has been reached; test after 15 minutes and every 2 minutes thereafter.
• Removes as much scum as you can - small knobs of butter helps to disperse the scum - add it and stir well.
• Discard the ginger in the muslin bag - pressing it well before removing to extract the last of the ginger flavour.
• Pour into cooled and sterilised jam jars and seal.
• Label and store for up to 2 years in a cool and dark place.
• Serve with bread, toast, scones, cakes, pancakes and use in steamed and baked puddings and desserts.
• How to test the setting point:.
• Have one or two saucers in your freezer; as soon as the jam starts to feel "thicker" and is very syrupy, after about 15 minutes, take the jam off the heat and put one teaspoon of jam on to one of the very cold saucers. Then push the jam with your finger, if it wrinkles and is firm and not runny, then the setting point has been reached. It is important to take the jam off the heat whilst you check!
• If the setting point has not been reached - put the jam back onto the heat and continue to boil rapidly for another 2 minutes, continue with this method until the setting point has been reached!

NAME THIS DISH DUMPLINGS

Steps:

• Preheat the broiler. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings flat-side down and cook, undisturbed, until slightly browned on the bottom, about 3 minutes. Add 1/4 cup water to the skillet; cover and cook until the water is evaporated and the dumplings are crisp on the bottom, about 3 minutes. Transfer the dumplings to a foil-lined baking sheet.
• Top each dumpling with 1 teaspoon pizza sauce, 1 slice pepperoni and 1 slice mozzarella. Broil until the cheese is melted, about 1 minute. Top with basil. Serve with more sauce for dipping.

DUMPLINGS

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

HOMEMADE DUMPLINGS RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
• Roll out dough on a floured surface and knead until smooth.
• Divide the dough into 4 equal parts.
• Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
• Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
• Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
• Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
• For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
• Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
• Enjoy!

DUMPSIE DEARIE JAM

Steps:

• Peel and core the pears and apples.
• Halve and stone the plums.
• Put all the fruit into a large pan with the lemon zest and juice; the ground cloves and bruised ginger root.
• Simmer very gently until the fruit is soft; if it starts to stick to the pan add a little water.
• Stir in the sugar until completely dissolved and then bring to the boil.
• Boil rapidly ( a good rolling boil) for about 15 to 20 minutes until setting point is reached, testing for set on a cold saucer.
• Pour into warm, sterilized jars, cover and seal.