Dumplings

When the weather is getting colder you can't best a good hearty stew, and for me serving it without dumplings would be unthinkable. Here's my recipe for how to make a Vegetarian version without using Suet.

In this recipe the Dumplings are baked in the oven. If you prefer they can be added to the top of your Stew and poached but I find they can end up quite stodgy doing it that way.

Ingredients

• 200g self raising flour
• 100g butter or margarine
• 100ml milk
• Salt and pepper
• Herbs (optional)

Instructions

1. Mix the flour and butter in a bowl and rub between your fingers till combined. It should resemble fine breadcrumbs.
2. Add the seasoning and herbs if you're using them.
3. Add the milk and mix gently till the dough comes together.
4. Gently shape into rustic golf ball sized rounds with your hands. Don't try to be precise the Dumplings should be a bit higgledy-piggeldy to make extra crunchy bits.
5. Bake for 20 minutes in a preheated oven at Gas Mark 8 and serve on top of your Stew.

Results

The Dumplings are crunchy on the outside and light and fluffy in the middle to soak up the gravy, which for me is how they should be. In this batch I used finely chopped Rosemary but any herbs you like could be used. Just make sure the flavours will match what is in your Stew.

 

If you're making the Stew in the oven you can bake the Dumplings on top (with the lid off) to get the best of both worlds.

Give it a try and let me know how you get on. As usual any feedback would be gratefully received.