General Chat

Maybe it's the slow cooker?

I took the glue balls out of the stew, put them in a bowl with a bit of gravy and microwaved them for 1 minute.

They weren't so "gluey" but I didn't like them.

I can make Yorkshire puddings, but I don't like them either.

A bit late to this thread, but nevermind. :-D

When people started talking about suet, i rembered when i was a kid, my Grandmother getting suet from butcher in a big lump. She would then chop it herself into small pieces. It was used for spotted dick, apple and steak and kidney pudding, and plain rolls for golden syrup. Good old stodgy food for working people.!

These days the only thing i use suet for (vegetarian) is stuffing. I have made dumplings with suet, both sorts, no problem. :-D :-D

I think you will just have to accept that you can't make dumplings like I have had to do with Yoerkshire puddings.

The stew didn't get made the other day............ had it today.

Made more glue balls.

I don't think I'll bother trying again.


:-(

hmmmm

I'm thinking I could make my granny's "soda scones" recipe & use little bits of it........ granny would be horrified :-)

Stew (in the slow cooker) is on the menu for tomorrow night. Wish me luck :-D

PSD

The recipe for Norfolk dumplings is almost identical of that for traditional Ozzie Damper, although quantities differ and the cooking method is also different

https://en.wikipedia.org/wiki/Damper_(food)

My Mum was a Norfolk girl and she always made dumplings with suet.

Lizx

Andysmum,

When I try them I may include some dried mixed herbs :-D

Norfolk Dumpling Recipe



Ingredients:

Allow 1 heaped tablespoon of self-raising flour or plain flour and baking powder to each person; a good pinch of salt; water to mix



Method:

Sieve flour and salt into a bowl. Add sufficient water to make a light dough. Turn on to floured surface. Knead together and divide into pieces. Form into round dumplings. Cook in a greased steamer for 20 minutes. An alternative method is to place on top of vegetables or stew and cook for about 25 minutes.


As it's only flour and water, I'm not sure I would like them :-( :-( :-(

Norfolk dumplings?

Where is the recipe?? PLEASE!

:-D :-D :-D

My goodness! I WILL be proud!

Most certainly :-D

Credit where credit's due :-D :-D :-D

West Sussex.

So, when you have tried the Norfolk dumplings and found them to as wonderful as the suet ones, you will be proclaiming their wonder to the world on a thread called 'Sharron's Dumplings' won't you?

:-D :-D :-D

My microwave recipe book has them down as Norfolk Dumplings :-0

Where yours are from probably depends on your geographical location :-D :-D :-D

Allan. I am from West Sussex!

Made some more today to go with the leftovers, but cooked them on a plate in the microwave

Having seen how much fat came out, I'll be trying Sharron's Norfolk Dumplings (in a manner of speaking) next time :-D :-D

I don't know about beef suet but, if you buy vegetable suet, which I am not keen to do because it is made of palm oil which is depriving urang-utans of forest, don't make the mistake of storing it in the refrigerator.

It goes mouldy in there. It is more important that it be kept dry.

I've just unpacked the shopping..... including a packet of "Tandaco prepared Suet Mix".

I had to ask for help in the supermarket........ the younger staff had no idea what I was after, but a man in his 40s knew..... because his mother used it! They don't stock real suet, only the mix....... a 250gr packet, which cost $5.25.

I might try the butcher next.

This product definitely won't get the tick from the Heart Foundation! :-(

Added later............ I forgot to say....... one of the younger staff members at the supermarket asked what I wanted suet for........ I said dumplings...... and was told that they sold dumplings! I was shown them, in the freezer section....... Chinese style dumplings, with prawns & coriander :-D I'm sure they're very nice, but not in a beef stew!

:-D :-D :-D@ Sherron

Scozz

Try this link

https://en.wikipedia.org/wiki/Suet

I've been involved with the meat trade most of my working life as an Environmental Health Officer whose duties involved meat inspection at various abattoirs both in the UK and Oz and to me s true suet always has been, and always will be, rendered beef kidney fat.

Having said that, OH used the Atora yesterday and considering her past efforts resulted in golf sized lumps of stone, the dumplings she made were very good indeed :-D :-D