Difference between revisions of "Dumplings"
From Combobulate
(→Method) |
|||
| Line 9: | Line 9: | ||
=== Method === | === Method === | ||
| − | Mix all the dry ingredients then add water bit by bit, whilst mixing, until you get a wet dough. The dough should be sticking to your hands as you roll out the dumplings. | + | Mix all the dry ingredients then add the vinegar and then the water bit by bit, whilst mixing, until you get a wet dough. The dough should be sticking to your hands as you roll out the dumplings. |
Divide the dough into 8 balls and add to the top of a stew at 180c (fan), put the lid back on the pot and cook for 10-15 minutes. Then remove the lid and cook for a further 20-25 minutes until the dumplings are browned and crispy on top. | Divide the dough into 8 balls and add to the top of a stew at 180c (fan), put the lid back on the pot and cook for 10-15 minutes. Then remove the lid and cook for a further 20-25 minutes until the dumplings are browned and crispy on top. | ||
Latest revision as of 16:15, 6 December 2016
Ingredients
- 75g suet
- 20g cheese, cheddar or Parmesan work well
- 190g self raising flour
- couple of tsp of white wine vinegar
- water
- salt and pepper to taste
Method
Mix all the dry ingredients then add the vinegar and then the water bit by bit, whilst mixing, until you get a wet dough. The dough should be sticking to your hands as you roll out the dumplings.
Divide the dough into 8 balls and add to the top of a stew at 180c (fan), put the lid back on the pot and cook for 10-15 minutes. Then remove the lid and cook for a further 20-25 minutes until the dumplings are browned and crispy on top.
