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Dumplings (in stews)
| Profile | Posted by | Options | Post Date |
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LadyScozz | Report | 28 Jun 2015 10:14 |
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Did all that. Tried turning them over and they broke up! |
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PatinCyprus | Report | 28 Jun 2015 10:12 |
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I used half suet to self raising flour, add water to hold it together, I'd shape with a large spoon. 8 oz or 225 grams of flour made 4 dumplings for my stews when I made them. They rose beautifully, I'd put them in the stew for about 1 hr, turning them over about half way through the hour. |
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Researching: |
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**Stella ~by~ Starlight**★..★..★ | Report | 28 Jun 2015 10:11 |
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keep them light, only enough water to bind them and place them in a pan of hot stew or casserole.. replace lid and leave simmering for about 20 mins...... :-D :-D |
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LadyScozz | Report | 28 Jun 2015 09:55 |
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I didn't grow up eating them. I don't remember anyone in Scotland (when I was a child) having them. |
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