The Secret to Making the Lightest, the Best, Dumplings
This is the way to make the most wonderful, light dumplings.
The secret ingredient is the Marmite.
An alternative flavour with a bit more kick, especially good with a beef stew, is horseradish (a tablespoon of grated horseradish could go into the amounts below).
The blogger, Emiko Davies, makes dumplings with spinach and ricotta.
NB: you can freeze the dumplings
Alternatively, Aunt Bessie’s is a good, ready-made, option.
For a good beef stew recipe using dumplings go here.
If you are really interested in dumplings, Barbara Gallani has written a whole book about them, Dumplings.
- ¾ cup/100g/4 oz self-raising flour plus a bit more for your hands – if you only have plain then add 1½ tsp of baking powder
- 50g/2 oz shredded vegetarian suet (this is lighter than the animal type)
- 1 tsp Marmite
- ½ tsp smoked salt and a few grinds of pepper
- 3 tbsp cold water
- you can also add chopped fresh herbs if you feel like being exotic – or spinach. Rose Prince adds watercress to hers. And you can also use nettle tops (about 50g for the amount above, boiled briefly, then squeeze-drained and chopped)
- mix everything together in a large mixing bowl, if it seems a bit too dry add a little more water.
- cover your hands with flour, and divide the mixture into eight, shaping it into eight balls.
- about half an hour before the stew is due to be taken out of the oven and served drop the dumplings into the stew.
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