Dumplings Without Suet Recipe Uk

CHICKEN CASSEROLE WITH HERBY DUMPLINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
• Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
• Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
• Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
• Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

DUMPLINGS

Steps:

• Preheat the oven to 190°C/375°F/gas 5.
• Put your flour into a mixing bowl. Using a coarse grater, grate your cold butter into the flour. Add a pinch of sea salt and black pepper.
• Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs. Add a splash of cold water to help bind it into a dough.
• Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir.
• Place the dumplings on top of your fully cooked stew and press down lightly so that they're half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.

TRADITIONAL BRITISH BEEF STEW AND SUET DUMPLINGS

Steps:

• Gather the ingredients.
• In a large bowl mix together the flour and the chunks of cooking steak. Make sure all the beef is covered in flour.
• In a large frying pan heat half the oil to hot but not smoking. Add half the floured steak pieces and brown all over. Remove the steak and place it into a Dutch oven or casserole dish. Add the remaining oil to the frying pan, heat again, then add the remaining steak and brown all over. Again, add the steak to the dish.
• Turn the heat up high and add the brandy to the frying pan, stir well, scraping up all the meat juices on the bottom of the pan. Continue to cook this mixture, taking care not to burn it, until it becomes a sticky glaze.
• Add the onion, leeks, and carrots to the frying pan, stir them well to coat all the vegetables with the glaze, then tip them all into the dish.
• Place the frying pan back onto the heat; stir in a third of the stock (1/2 pint) and bring to a boil, scraping all the bits from the bottom of the pan. Once all the bits are released, pour the stock into the casserole.
• Add the remaining stock, cover with a tight-fitting lid, then simmer gently on the stovetop or in a medium oven (350 F/175 C) for 2 hours. Check from time to time to make sure the stock isn't reducing too much. If it is, add a little boiling water. The meat and vegetables should always be covered by liquid. You can also make this recipe in a slow cooker if you have one.
• Move on to the next steps for the dumplings.
• In a roomy bowl, mix the flour with the suet and a pinch of salt. Add 3 tablespoons cold water and stir. If the dough is dry add more water until you have a soft, slightly sticky dough.
• Divide the dough into 8 to 9 pieces and shape into round balls with lightly floured hands. Leave to one side while you roll the remaining dumplings.
• After the beef stew has cooked for 2 hours, remove the lid, check the seasoning and add salt or pepper to taste. Add the dumplings to the stew, laying them on the surface at even distances apart. Pop one of the dumplings in the middle as well if you have enough. Cover the dish again with the lid and cook for a further 20 minutes.
• Remove the lid and you will see the dumplings well-risen; if not, cook for a few minutes more.
• Serve hot into warm bowls. Enjoy!

TRADITIONAL SCOTTISH CLOOTIE DUMPLING

Steps:

• Gather the ingredients. Bring a tea kettle of water to a boil.
• In a large mixing bowl, rub the suet into the flour until it resembles cornmeal. Add the oatmeal, sultanas, dried currants, sugar, baking powder, ginger, and cinnamon. Stir well.
• Add the beaten eggs and the golden syrup. Stir thoroughly.
• Add the milk, a little at a time, to bind the ingredients together to create a firm dough. Be careful not to over mix or make the mixture too sloppy-it should be firm to the touch.
• Put the clootie cloth into a clean sink, pour a kettle of boiling water over, and once cool enough to touch, ring the cloth out. Place the cloth on your work surface and sprinkle with flour.
• Place the dumpling mixture into the center of the clootie. Gather up the edges of the cloth and tie up but not too tightly, leave a little room for the dumpling to expand.
• Place a saucer or tea plate upside down into a large cooking pot. Place the tied clootie onto the saucer and cover with boiling water. Cover with a lid and simmer for 3 hours. Check that the water is not boiling dry from time to time and add water if needed.
• Once cooked, carefully remove the dumpling from the water. Remove the cloth then sprinkle the dumpling with a little caster sugar . Preheat the oven to 225 F/100 C.
• Bake for 30 minutes, or until a shiny skin forms. If you wish to be more traditional, then dry the sugar-covered dumpling in front of an open fire.
• Slice and serve the clootie dumpling with custard or ice cream. Enjoy!

DUMPLINGS WITHOUT SUET

Steps:

• Combine the self raising flour and Italian seasoning in a bowl.
• Add butter to the mixing bowl.
• Use your hands to knead the butter into the flour mix. The dough should have a very crumbled texture.
• Add one tablespoon of water at a time until the dough has a solid shape. You might only need one or two spoonfuls.
• Split the dough into 6 equal pieces, and roll them into balls. Add them on top of your favorite stew or soup, and leave them to steam covered with a lid for about 10 minutes while the stew finishes cooking.

DUMPLINGS

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

DUMPLINGS WITHOUT SUET

Steps:

• In a mixing bowl, combine the flour and butter using your finger tips - rub it together to form a crumb dry
• Then, add in the 3 tbsp of water - and stir using a spoon. Then, take your hands and stir/press it together, keep adding water - a tablespoon at a time, and mixing it in until a soft dough ball forms. Don't add much water at once, it can easily become too wet!
• Once your soft dough is formed, use floured hands to roll into 10 dumplings (or, however many you can depending on the size you want - remember, they'll grow as they cook)
• Place the dumplings in the top of your stew or casserole, when there's 25 minutes cooking time left* (remember, the dumplings will soak up some liquid so make sure you have enough liquid in your stew
• Put the lid on the stew or casserole, and cook for 25 minutes - or until the dumplings are soft and cooked through
• Optional: Cook for a further 5 mins with the lid off if you're making a casserole and want the dumplings to be a bit crunchy on top

NEVER FAIL DUMPLINGS RECIPE

Steps:

• Beat the egg well then add the 6T of cold water.
• Measure the Water carefully.
• Add the oil and salt and whisk together.
• Mix the baking-powder and flour together.
• Blend the two mixes into a smooth batter quickly.
• Drop into boiling stew and cover continuing to boil for 15- 20 mins. Try to resist the urge to peek too often - the dumplings will rise and produce a light tender crust - a cold draught will cause them to fall.
• They can also be served as a dessert by cooking in boiling water and served with pancake syrup or jam drizzled over them.
• As a young boy scout in England during the war these were or main camp dessert as the ingredients were usually available from our skimpy home "Rations". There we called them "Sinkers". We cooked and ate them by the dozen with our "fresh-air" appetites and the name described the resulting feeling in our young bellies quite well ! When I am travelling I usually make up the dry ingredients into batches and carry them in zip-lock bags ready to add liquid and the egg when I am ready to use them.