Accredit to: French Tart.
I stumbled upon this recipe one day when looking for something to add to a slow-cooker stew and they were beautiful! The secret is using really cold butter (chilled or frozen) and grating it into the flour.
- 120g self-raising flour
- 60g chilled/frozen grated butter (or suet)
- Cold water to mix
- Salt & pepper to season
- Optional: parsley, dried herbs, grated cheese, garlic granules, onion powder, chilli powder etc.
- Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
- (If you are adding herbs or extra seasonings, add them now & mix well.).
- Add sufficient cold water – bit by bit – to make a pliable dough; it should not be too sticky, but just bound together.
- Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
- Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
- Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
- They should have doubled in size at least, and be very light & fluffy looking!
- Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
- Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200’C or 400’F, or until well risen, golden brown & crusty.
Allergens: soy free, egg free, peanut free.
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