Suet Dumplings

Suet dumplings are a thing of the past. I have never in my adult life seen them on a menu in either England or Australia, and I think the only reason they were such a large part of my childhood was because they are cheap to make. They are the perfect addition to a slow braised casserole in mid-winter and will quickly fill up even the hungriest of bellies!

Ingredients:

100 g (4 oz) self-raising flour

50 g (2 oz) suet

approx. 40 ml (2-3 tablespoons) cold water

salt and pepper to taste

Method:

In a large bowl mix together the flour, suet and a pinch of salt. Add 3 tbsp 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 and shape into balls with floured hands. Chill in the fridge until needed.

When your casserole or braise is about 20 minutes away from being cooked, add the dumplings and place back into the oven with the lid on until everything is ready. You know when the dumplings are cooked because they float to the top.

 

Delicious Additions:

1 tbsp fresh herbs

1 tbsp strong hard cheese

1 tbsp roasted garlic

Serving Suggestions:

Slow braised casseroles

Make miniature dumplings and add to hearty soups

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