Browse our collection of cooking guides. View All. How to make suet dumplings. How to cook meat. Ingredients g of self-raising flour 75g of suet 1 tsp salt water. Combine the flour, suet and salt in a large mixing bowl. Start to slowly add a little water at a time and begin to mix in with your hands until a dough starts to form. Once you have a soft dough with specks of the suet still visible stop mixing, as you don't want to overwork the dough.
If it is too sticky, add a tiny bit more flour. Roll the dough into small balls using the palms of your hands. Place the balls on top of a simmering not boiling stew for the last 20 minutes of its cooking time. By this point, they should be fluffy and ready to serve.
Sign up to our newsletter now. Share Tweet Pin. Total time: 30 minutes. Servings: 7 dumplings. Jump to Recipe Rate this Recipe. Here's how to make perfect suet dumplings. Prep Time 5 mins. Cook Time 25 mins. Total Time 30 mins. Course: Main meals, Side Dish.
Cuisine: British. Calories: kcal. Author: Becca Heyes. Instructions Add the vegetable suet and self-raising flour to a large bowl, and add the remaining dry ingredients.
Mix to combine. Add the water, and mix with a fork to create a sticky dough. Add a lid, and return the stew to the oven for a further minutes, until the dumplings are firm. I like to remove the lid for the final minutes of cooking time, to help them to crisp up a little. Nutrition Facts. Calories Calories from Fat Fat Saturated Fat 0. Carbohydrates Fiber 1. Sugar 0. This is where most mistakes might occur, you really need to move the dumpling mix around in your bowl to get it all mixed up, rather than feeling lazy and putting in too much of the milk.
Using floured hands, or a large floured spoon, make your dumplings. Drop the dumplings into the liquid and bring to the boil, cover the saucepan with a lid. After 10 minutes carefully flip each dumpling over and put the lid back on.
After another 10 minutes the dumplings should be ready to eat… and lovely and fluffy. Rate this recipe 3.
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