Suet dumplings
Summary
| Yield | |
|---|---|
| Source | Me ma |
| Prep Time | 20 minutes |
| Kind of Dish | side dishes |
| Tags | suet |
Description
Essential accompaniment for almost any stew or casserole.
Ingredients
- 100 g Self raising flour
- 50 g Beef suet
- 50 ml water
Instructions
Mix the flour and suet along with yr seasonings of choice - pinch of salt is essential, mixed herbs are good, black pepper never goes amiss. Add just enough water to make a cohesive but not too sticky dough. Separate and roll the dough into golf-ball sized dumplings - 100g flour/50g suet should make enough dough for four balls. To cook, sit them on top of the stew for the last 20 or so minutes of cooking time. If you are a crazy dumpling fetishist and are making them on their own with no stew, just steam them for 20 mins.
Notes
Beware! The dumplings will swell to up to twice their pre-cooked diameter.
I've never tried this with any other kind of suet. Maybe I should.
