How to make dumplings

The perfect companions to slow-cooked stews and casseroles, dumplings are a great British favourite.

Dumplings are traditionally made with suet – hard beef, or sometimes mutton, fat that comes from around the kidneys and other organs. Popularly used to make dumplings, steamed puddings and pastries, suet gives dishes a light, melt-in-the-mouth texture and delicious rich taste.

If you can’t find suet, you can make dumplings with any type of fat – the best alternative is cold grated butter.

For more classic recipes, see our British food section.

Ingredients

Serves 4

• 100g self-raising flour
• a pinch of salt
• 50g suet, shredded
• Cold water – approximately 5 tablespoons

How to make dumplings

1. Put the flour, suet and salt in a mixing bowl.

2. Add the water – a little at a time – mixing until you have a thick dough.

3. Divide the dough into eight and using floured hands shape into balls about the size of a golf ball.

4. Place the dumplings on top of the casserole or stew, allowing enough room for them to expand. Cover with a lid and cook in an oven at around 150°C / 130°C fan / gas mark 2 – or simmer on the top of the stove – for 20 minutes or until the dumplings are tender.

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Add flavour to dumplings

Dumplings can be served plain, as in this base recipe, or flavoured to suit your dish. Herbs are a common addition – either fresh or dried herbs are suitable. You could try other flavours, such as a little English mustard, horseradish or lemon zest. Or even add a teaspoon or two of grated root vegetables such as carrots or parsnips.

Try this recipe for braised beef with horseradish dumplings.

Vegetarian or vegan dumplings

Vegetable suet is easily available in most supermarkets, the Atora brand has one in a green box. Alternatively you can use grated butter (vegetarian) or vegetable shortening (vegan).

Cooking tips

• Keeping ingredients as cold as possible and gentle handling will help ensure your dumplings are light and fluffy when cooked.
• For best result, cook your dumplings immediately after mixing and shaping the dough.
• Always simmer your dumplings. Boiling may cause them to break apart.
• To keep dumplings light, avoid opening the lid during cooking.
• If you can’t fit all the dumplings on top of your casserole, the remaining dumplings can be cooked in simmering water or stock.

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