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Herbs are the best and simplest way to put a twist on your dumplings – parsley, chives, thyme, rosemary, sage and tarragon will all work well (though not necessarily all together!). Add the onions, carrot, celery and swede and fry for 6-8 minutes, or until golden-brown, adding a little more olive oil if need be. Season with salt and pepper. Divide the dough into eight and using floured hands shape into balls about the size of a golf ball.
Vegetable suet is easily available in most supermarkets, the Atora brand has one in a green box. Alternatively you can use grated butter (vegetarian) or vegetable shortening (vegan). Cooking tips Meanwhile make the dumplings. Put the flour, salt and suet into a bowl. (If using butter instead, rub it into the flour until it resembles coarse breadcrumbs at this point, as if you’re making pastry.) Add the chopped parsley and mix well. Add 2-3 tbsp water and knead into a soft dough. Shape the dough into 9-10 small balls and set aside. Attach the lid to the pan, then bring it up to pressure. Once the correct pressure has been reached, lower the heat, then cook for 40 minutes.
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Dumplings added to a stew or casserole recipe make the ultimate comfort food. Warming and tasty, they can be prepared in moments. Here Good Housekeeping's Cookery Editor, Emma Franklin, shares her secrets... What's the secret to the perfect dumpling in a stew? Dumplings are traditionally made with suet – hard beef, or sometimes mutton, fat that comes from around the kidneys and other organs. Popularly used to make dumplings, steamed puddings and pastries, suet gives dishes a light, melt-in-the-mouth texture and delicious rich taste. The perfect companions to slow-cooked stews and casseroles, dumplings are a great British favourite. Put 250g of self raising flour in a mixing bowl and season with pepper and salt. Using a coarse grater, grate 125g cold butter into flour. Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.
Return the beef to the casserole, add the red wine and bay leaves and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then leave to simmer gently for 1 hour with the lid slightly ajar.Dumplings around the world mean different things, from steamed dumplings from a variety of Asian cuisines, to Swedish potato dumplings.
For the herby oat dumplings, combine the oatmeal, flour, baking powder, salt and herbs in a mixing bowl until well combined. Grate the chilled butter into the bowl and mix again. Bring the dough together with your fingers, gradually adding enough water, as before, to make a wet dough. Shape the dough into plum-sized balls. Overcooking is also a problem, so make sure you’re cooking at a low or medium-low heat, and that the liquid from the stew isn’t bubbling too vigorously. Are there any twists to give dumplings extra flavour?Dumplings can be served plain, as in this base recipe, or flavoured to suit your dish. Herbs are a common addition – either fresh or dried herbs are suitable. You could try other flavours, such as a little English mustard, horseradish or lemon zest. Or even add a teaspoon or two of grated root vegetables such as carrots or parsnips. Meanwhile, for the suet dumplings, combine the flour, suet, baking powder and salt in a bowl until well combined. Add the water gradually, stirring the mixture with your fingers, until it comes together as a slightly sloppy dough. Shape the dough into balls roughly the size of a plum.
The dumplings we're talking about here are traditional British and Irish ones, made from balls of dough that are then cooked mainly in stews and casseroles.Keeping ingredients as cold as possible and gentle handling will help ensure your dumplings are light and fluffy when cooked. Place the dumplings on top of the casserole or stew, allowing enough room for them to expand. Cover with a lid and cook in an oven at around 150°C / 130°C fan / gas mark 2 – or simmer on the top of the stove – for 20 minutes or until the dumplings are tender. The basic ingredients of a dumpling is self-raising flour, cold butter and seasoning. From there you can add a variety of different seasonings. And while you might be tempted to experiment with different flours, we really recommend with white self-raising flour. Divide dough into quarters and then into small chunks. Gently roll each between palms, into a round dumpling, about size of a ping pong ball. Put dumplings, spaced apart, on top of a stew. If you can’t find suet, you can make dumplings with any type of fat – the best alternative is cold grated butter.
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