Difference between revisions of "Dumplings"
From Combobulate
(Created page with "== Ingredients == * 75g suet * 20g cheese, cheddar or Parmesan work well * 190g self raising flour * water * salt and pepper to taste == Method == Mix all the dry ingredient...") |
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| − | == Ingredients == | + | === Ingredients === |
* 75g suet | * 75g suet | ||
* 20g cheese, cheddar or Parmesan work well | * 20g cheese, cheddar or Parmesan work well | ||
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* salt and pepper to taste | * salt and pepper to taste | ||
| − | == 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 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. | ||
Revision as of 23:37, 9 April 2015
Ingredients
- 75g suet
- 20g cheese, cheddar or Parmesan work well
- 190g self raising flour
- water
- salt and pepper to taste
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.
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.
