Suet dumplings
British dumplings
Soft flour-and-suet dumplings cooked on top of stews, where they absorb rich cooking juices.
About this dish
Soft flour-and-suet dumplings cooked on top of stews, where they absorb rich cooking juices. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
British suet dumplings for stew
- 200 g self-raising flour
- 100 g shredded beef or vegetable suet
- 1/4 tsp salt
- 120-150 ml cold water
- 1.5 L fully cooked hot stew with ample gravy
- 1
Use 200 g self-raising flour; 100 g shredded beef or vegetable suet; 1/4 tsp salt and the listed remaining ingredients. Mix flour, suet and salt. Add water gradually until a firm, non-sticky dough forms; handle lightly. Add water gradually and mix lightly; heavy kneading makes tough dumplings.
- 2
Divide into 12 balls. Arrange in a single layer on the gently simmering stew, leaving room to expand. Use equal lightly shaped balls on already cooked hot stew with enough gravy to produce steam.
- 3
Cover and simmer on low heat 20-25 minutes, until dumplings are risen and cooked inside. Do not lift the lid early. Keep a quiet simmer under the lid until minimum time, then cut one for fluffy center without raw paste; continue covered if needed.
Note
Stew must already be cooked; the dumplings finish on top. Self-raising flour supplies the leavening and plain flour is not a direct substitute.