Flour and suet dumplings are added to a wide range of stews and pottages in many areas of Britain to create a complete and filling meal. Herbs are often added to the dumpling mix for a more distinct flavour. For a lighter dumpling (made without suet) see our Herb Dumpling recipe.
Dumplings are simple to make and very versatile. You can add herbs, spices, grated cheese and many other ingredients to create a variety of tasty accompaniments to stews and soups. In the West Country dumplings are known as 'doughboys' and in the Norfolk area dumplings are not made with suet but with just flour, water and baking powder. In the Cotswolds, dumplings are made with cheese, rolled in breadcrumbs and fried, not steamed in a stew. Scottish 'clootie' dumplings are made with sugar, spices and dried fruit, then wrapped in a cloth (clootie) and boiled in plain water.
Suet dumplings are great when cooked in a dark meat or beef stew.