Difference between revisions of "Dumplings"
From Combobulate
| Line 4: | Line 4: | ||
* 20g cheese, cheddar or Parmesan work well | * 20g cheese, cheddar or Parmesan work well | ||
* 190g self raising flour | * 190g self raising flour | ||
| + | * couple of tsp of white wine vinegar | ||
* water | * water | ||
| − | * salt and pepper to taste | + | * salt and pepper to taste |
=== Method === | === Method === | ||
Revision as of 16:14, 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 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.
