Dumplings
Light, fluffy suet-style dumplings made with self-raising flour and cold grated butter. Drop them on top of a simmering stew and they puff up into golden, tender clouds.
Ingredients
- 150g (1 1/4 cups) self-raising flour
- 50-70g (3-5 tablespoons) cold butter, grated directly from the fridge
- 6-8 tablespoons cold water
- Salt and pepper
- Dried herbs (thyme, rosemary, or mixed herbs)
Instructions
- Combine the flour, a pinch of salt, pepper, and dried herbs in a bowl.
- Grate the cold butter straight from the fridge directly into the flour. Toss with a fork to coat the butter strands in flour.
- Add the cold water a tablespoon at a time, mixing with a fork until the dough just comes together. It should be soft but not sticky.
- Drop spoonfuls of the dough onto the surface of a simmering stew.
- Cover and cook for approximately 30 minutes at around 350°F (or in a simmering pot on the hob with a lid on) until the dumplings are puffed and cooked through.
Notes
- Cold butter: Grating the butter straight from the fridge gives the lightest dumplings. Room-temperature butter results in a denser texture.
- Don’t overmix: Mix until just combined. Overworking the dough will make the dumplings tough.
- Herb variations: Try adding fresh parsley, chives, or thyme to the dough for extra flavour.
- Goes with: Classic beef stew, chicken stew, or any rich braise. The dumplings absorb the cooking liquid beautifully.
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