Dumplings

I used to make my own 'Auction Puddings' as my friend's little girl called them when she came to Sunday lunch some years ago. I also used to make my own dumplings and cobblers, but with there being just the two of us at the moment it's hardly worth it, the frozen ones are excellent for when I only need a couple.

Yep, cobblers is (sic) scones. My husband calls dumplings doughboys too.

flour, suet, salt, as my mum made them, chucked in the stew as Fennel says. Yummy.

Ahoy, anniebach! Eat dumplings ??

BBbevan whenever I have seen recipes for cobbler it has always been a scone mix; sweet for fruit cobbler and unsweetened of course for savoury.

Yes, I'm OK with it but DD wouldn't be, thanks Fennel

I also use Aunti Bessie's yorkshires.
However, I find her dumplings to be a bit heavy and solid.
The home made dumplings are so light and fluffy, a totally different experience.

Thanks Fennel, I'd forgotten that's exactly how I used to make dumplings. I shall make some in tomorrow. I don't like suet and make my Christmas mince for sweet pies without it. It also means veggie friends can enjoy the treats.

ps @ Jalima
I don't see why it shouldn't work with gluten free flour, as long as you can tolerate baking powder.
Try it.

Just as an extension of this. I have a friend who insists that the top of a chicken cobbler is suet based. Another say it is puff pastry. I use a scone mix. Which is right ?

Grey duster
I hope my recipe works, I'm not very accurate on measurements. The mixture might seem a bit wet, but with the last flour coating should hold together ok.
Cooking involves a lot of trial and error. I used to make dumplings with matza meal, a similar recipe, but they came out rather too chewy. Then I tried them with italian semolina flour, they were softer.
Then back to plain old wheat flour with baking powder and the result was lighter.
But everyone's taste is different.
You could vary the flavouring from mixed herbs to sage &onion, lemon and thyme etc.

I like the sound of that receipe Fennel, at present I make dumplings with gluten free flour and BP and grate in butter instead of suet, I always add some herbs to help the flavour. OH loves a stew so I will try your receipe.

I love dumplings made with proper suet, they are so light and tasty except when I once made them with plain flour.
They would have broken toes if dropped.

I use suet but it’s horrendously expensive in terms of syns on my diet so will def try your recipe Fennel !

I use a traditional recipe but cut the quantity of suet. it doesn't seem to make any difference.

I also sometimes add cheese or horseradish sauce to them, depending what they will be served with. I also cook them in the microwave before adding them to the stew in the slow cooker for the last half hour of cooking.

No you aren’t Jalima I am! I have had to give back my Bona Fide Yorkshire Housewife membership badge because of it!!
As for dumplings, I make them the same way as my mother did, with suet. The first lot I ever made were a complete disaster because, having mixed them, rather than dividing them into the required amount of portions, I cut the mixture in two and popped them on top of the stew, only to have them, fifteen minutes later, puthering over the rim of the pan like the creature from the black lagoon!

I buy frozen Yorkshire puddings because, no matter how hard I try, I am the world's worst Yorkshire pudding maker.

Yep! you just float them in your stew a little while before serving. I think they taste as good as any others' I've eaten.

I didn't know you could buy frozen ones

I use Aunt Bessie's frozen ones. They taste pretty good to me.

I used to love my mum's dumplings when I was young. In my teens she decided we needed to eat more healthily. She stopped making dumplings and yorkies
I've never made a dumpling.

I haven't made dumplings for years but I do like them.
Perhaps I'll try your recipe Fennel as I am not keen on using suet, even vegetarian.
Do you think it would work with gf flour?

I make mine with suet, plus a little thyme. My mother used to call them dough boys,. I never knew why

I use the recipe on he Atora Suet packet.

Will have a go at yours Fennel

We grew up calling them doughboys :

another difference between the north and south , a"dumpling" is a fruit cake wrapped in a cloth and boiled ,the things we put in stews are doughballs

I use a normal recipe but using Atora vegetarian suet.

I like the sound of your recipe, no special ingredients required!