Dumplings for Casserole or Stew
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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.
Cuisine: EnglishMain Ingredient: Flour|Flour|
60% would make again (reviews)
51 people want to try | 96 have favorited
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Notes Ingredients
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.
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Dumplings for Casserole or Stew Reviews
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Really easy and delicious
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Great!
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Very good
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Fell apart.
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I haven't used this recipe in a stove top situation, but as long as you have used a light hand with the combining milk and flour mix, and check the dumplings after the first 10 mins, it should be successful. [I posted this recipe.]
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