Ready in 30 minutes
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.
"After trying a couple of other recipes which were a disaster, these are the easiest and are perfect, by the way in Scotland they are known as Dough Balls.
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.
alanbernard 1y agoAfter trying a couple of other recipes which were a disaster, these are the easiest and are perfect, by the way in Scotland they are known as Dough Balls. Thanks
pinkmonkey82 2y agoReally easy and delicious
colinkonrad1 2y agoGreat!
kevincarpino 3y agoVery good
CrashQueen 3y agoFell apart.
goanna2 5y agoI 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.]