Dumplings
This is how I make dumplings, but I don't think they are tender enough. What can I do different ? 2 cups flour 1 tsp. salt 1 tsp. baking powder Mix 1 whisked egg Enough milk to make a stiff ...
Forum Discussion
I've made english style dumplings here in frigid Canada for our stews all winter long, and decades before my mother and grandmother in the UK the same and the same way:
Very simply: Half Fat To Flour and a pinch of salt, some will add a pinch of herbs/parsley but we generally don't. Water enough to mix and mould into dough balls.
In UK, we'd use shelf style boxed Atora Suet for the fat and plain flour or self raising if only available.
In Canada I have to get frozen almost to a powder/grated white suet from the butchers section around Oct to Dec and stock up the freezer big time.
Folks in western Canada typically, use it around Christmas for puddings, cakes etc so generally only readily available then in the actual big supermarkets.
When in Florida for Christmas, put order in with the local sausage maker/butcher and he gets it in for me within a couple of days. Think he told me you can only get it from steers???
Anyway in it's simplest terms: Half suet weight to flour weight, pinch salt, herbs if you chose and water to mix.
Enjoy!
Very simply: Half Fat To Flour and a pinch of salt, some will add a pinch of herbs/parsley but we generally don't. Water enough to mix and mould into dough balls.
In UK, we'd use shelf style boxed Atora Suet for the fat and plain flour or self raising if only available.
In Canada I have to get frozen almost to a powder/grated white suet from the butchers section around Oct to Dec and stock up the freezer big time.
Folks in western Canada typically, use it around Christmas for puddings, cakes etc so generally only readily available then in the actual big supermarkets.
When in Florida for Christmas, put order in with the local sausage maker/butcher and he gets it in for me within a couple of days. Think he told me you can only get it from steers???
Anyway in it's simplest terms: Half suet weight to flour weight, pinch salt, herbs if you chose and water to mix.
Enjoy!
