British Suet Dumplings
Course:
Dinner
Ingredients
- 100 grams Self-Raising Flour (or 100g plain flour + 1tsp baking powder)
- Pinch Salt
- Pinch Black Pepper
- 1 teaspoon Mixed Herbs
- 75 millilitres Water (cold)
- 60 grams Shredded Suet (beef)
Steps
These dumplings are designed to be cooked on top of a stew cooked in the oven. You can cook them on top of almost any stew and at any temperature between 140 fan and 200 fan. (Use the oven temperature recommended for the type of stew you are making.)
Make these dumplings approximately 30 minutes before your stew is ready to come out of the oven. (They will need approximately 20 minutes cooking on top of your stew.)
- In a bowl, mix the flour, salt, pepper, and herbs with the water to make a wet dough.
- Add the cold suet and gently mix through the dough. D not over mix.
- Divide the dough into 8 pieces and gently shape into balls with floured hands.
- Place on the top of a simmering stew or casserole. Cover with a lid and cook for 20 minutes.