Dumplings for Casserole or Stew
I used to make dumplings with suet and they most often turned out like lead. I found this recipe and it is simply no-fail, light and delicious. The photo shows them a little ragged, but a more careful cook would do a better job.
51 people want to try | 96 have favorited
Dumplings for Casserole or Stew Preparation
Mix sifted flour, baking powder and salt into a bowl.
Add the margerine and lightly rub together until the combined ingredients resemble breadcrumbs.
Add the milk into the flour mixture and lightly combine with a large spoon taking care not to overwork it or beat in any way. Add perhaps a dessertspoon extra milk if the dough does not seem quite moist enough.
Drop dessertspoon sized scoops of the dough into the casserole which is gently bubbling. You will need a knife to scrape it out.
Lid on the casserole and check after 10 minutes when they should have risen to twice their size.
Leave for a further 10-15 mins and serve.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Dumplings for Casserole or Stew Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven