Traditional British Recipes
Recipe for light dumplings made with butter (not suet).
As these dumplings are made with butter they are much lighter and fluffier than traditional suet dumplings. The dumplings are designed to be cooked on the top of a meat or vegetable stew, near to the end of the cooking process. The heat and moisture from the stew rises and gently steams the dumplings, swelling them to create tasty white balls of dough.
The following recipe makes eight small dumplings.
Ingredients for Herb Dumplings
- 100 g (4 oz) self-raising flour
- 25 g (1 oz) butter
- 1 teaspoon of mixed dried herbs*
- approx. 40 ml (2-3 tablespoons) cold water
- pinch of salt and pepper
* a mixture of, finely chopped, fresh herbs (Basil, Parsley, Thyme, Oregano, Marjoram) can be used if you have them.
How to Make Herb Dumplings
- Rub the flour and butter together to form a fine bread crumb texture, lifting up the mixture and running it through your fingers to add plenty of air into the mixture. Mix in a pinch of salt and pepper to taste.
- Add in the cold water, a little at a time, mixing until a firm dough is formed.
- Flour your hands, then divide the mixture into eight small portions and roll into round balls.
- Using a large spoon, carefully lay the dumplings on the top of the stew, cover with a lid and simmer for about 20 minutes until the dumplings have risen fully.
These small and light dumplings are great cooked with a lamb or chicken stew.
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