Suet Substitute Dumplings 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.

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.