How to Make Dumplings

…and a Horseradish Dumplings version too

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It gets to the depths of winter and I’m always in real need of a good something to cheer me up.  A hearty beef stew and dumplings is just the thing!  I’m guilty of not putting recipes on the blog because they seem to easy for anyone to be interested in but maybe you need some cheering up too,  if so get yourself a batch of dumplings on the go….

Dumplings will go nicely with any sort of stew and casserole and can be made with vegetarian suet too so don’t let that stop you.  Just perfect with a beef stew are horseradish dumplings and I’ve included the recipe for those too.

Dumplings

Ingredients:

110g self-raising flour

50g shredded suet (Atora – either vegetarian or regular)

Salt and pepper

70-80ml cold water

Makes: 6

Horseradish Dumplings

110g self raising flour

50g shredded suet (Atora – vegetarian or regular)

Salt and pepper

2 good tablespoonfuls of horseradish sauce

40ml cold water

Makes: 6

In a bowl mix together the flour, suet and add a good seasoning of salt and pepper.

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Make a little well in the centre and add half the water (for horseradish dumplings at this stage simply add the horseradish sauce).

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Mix together using a table knife.  Add the rest of the water and work it gently together into a spongy type of dough with the knife.

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That’s it, dumpling dough done.

Split the dough into 6 roughly equal pieces and roll into balls.  Sometimes the dough can feel a bit sticky, if that’s the case just a little flour on your hands will do the trick.  Lightness of touch is needed for the shaping, don’t go compacting them into rocks.

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Now set them on top of your stew/casserole around the edges of the dish when there’s 30 minutes of cooking time remaining.

You can easily make dumplings ahead of time, roll them into balls and place on a plate scattered with a light dusting of flour then cover with clingfilm and set to one side until they’re ready to add to your stew.

Cheering up my dark winters nights – Beef Stew and Horseradish Dumplings!

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Ruth Clemens, Baker Extraordinaire

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7 Responses to How to Make Dumplings

  1. Lynette says:

    Great recipe. I love dumplings and would really enjoy the horseradish addition however not so the rest of the family 🙁 I add garlic black pepper and Herbes de Provence to mine to spice them up.

  2. Lorna says:

    Dumplings are my favorite, a stew is not a stew without them. Now my belly is rumbling!

  3. dirtgirl says:

    Thanks Ruth for this recipe, the addition of horseradish sounds marvellous! Even though we are in opposite hemispheres, (and scorching heatwave conditions of 43c+) the thought of stew and dumplings just brings back lots of childhood memories of my mum making the most perfect, fluffiest dumplings ever and I seriously could just polish off a few now!

  4. Lynn says:

    You just have that knack of cheering me up. This is one of your best and I still have time to serve it for supper this evening. We all need some dumplins boiling over! Thoughts to all suffering from this awful weather.

  5. Hermione says:

    Wonderful, simple and satisfying! Thanks for sharing!

  6. Melanie says:

    Can I make the dumpling dough the night before???

    Thanks,
    Melanie

    • I would do them just before serving, perhaps weighing out in advance. They can be made in advance and kept in the fridge well covered but they do start to dry out a bit so best avoided if possible! x

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