A dumpling query.

flappergirl

We used to call them "dough boys" years ago. Is this just a West Country thing?

My mother was Scottish and tht is what she called them .

teabagwoman

Just want to say thank you for all your advice. My beef casserole and dumplings was a triumph!

Fantastic! 👏👏👏

Were a triumph!! Really my grammar is going to pot.

Just want to say thank you for all your advice. My beef casserole and dumplings was a triumph!

Primrose53

Shelflife

Haven't had dumplings for a very long time. Primrose may I have the recipe please. Know it's only a few basic ingredients but not sure about quantities. When propped into cooked stew / casserole how long will they take to cook?

Makes 8.
100g Self Raising Flour
Pinch of salt
60g Atora Beef Suet
4 tbspns cold water
1tsp dried mixed herbs (optional)

Mix flour, salt, herbs and suet with water to make dough. Do not overwork. Divide into 8 pieces and shape with floured hands. Place on top of simmering stew or casserole. Cover with lid and cook for 20 mins.

They never fail in our house!

I shall be making some similar, only with vegetable ‘suet’, to have with turkey stew soon. 😋

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I add paprika and garlic granules to mine.

I used to use vegetable suet when I made dumplings as they gave a lighter dumpling and tastier . Only took 10 mins to cook.

Add to the dumpling mix a small amount of finely chopped onion and a few mixed herbs place in a greased dish, little milk to glaze and bake till cooked approx 30 mins. Yummy.

My gran used to call them "little lads" lol. That's Lancashire.

We used to call them "dough boys" years ago. Is this just a West Country thing?

Yummy Prinrose

😊. I can remember that he used to tear it off from around kidneys (lamb?)

Hello Whitewave 👋. Not seen you for a while!

Our butcher used to have it in half pound bags ready grated.

Do you remember when we used to buy suet from the butchers and grate it for suet pastry and dumplings? Bet it was much tastier.

Thank you ladies, I knew you would have the answer. I think I’ll go with M0nica’s suggestion and have the dry mix made up ready to do them at the last minute. I’m tempted to also cook some in stock and freeze so I can have one now and then.

I make a batch, cook by simmering in stock for about 20 minutes, then freeze. Whip out of the freezer as required!

I make lamb or beef stew in my large slow cooker there are always several portions to freeze. I put the dumplings (half suet to flour) in the stew and hour before it is finished and freeze whatever stew is left over. Reheat in microwave and add more liquid as it seems to evaporate in the freezer. The suet I use is either type of Attora.

I usually batch cook so dumplings are cooked in the casserole and individual portions of stew and dumplings are frozen

You can grate frozen Trex as a vegetarian alternative to suet. i use it for Christmas puddings.

Thank you Primrose , suet on my shopping list now.

My DH loves them I make them most weeks. I use the green box atora I find it tastes less fatty. They literally take a few minutes to make.

My late mother in law used to bake them. Just put blobs on a baking sheet with parchment on. Takes about 20 mins or so.

PS Sometimes I have used the green box of Atora which is the veggie suet. It’s not as good as the beef one though but veggies will obviously prefer.

Monica’s method is mine! Mix double batch of dry ingredients and keep half in fridge for when you can’t be arsed!

Aunty Bessie’s aren’t made with suet but palm oil plus a host of other ingredients I don’t have in the pantry!