General purpose savoury dumplings
These are quick and easy foolproof dumplings that work every time.
Equipment
- wide oven proof pan
- Food processor
- Digital scales
- measuring spoons
Ingredients
- 120 g flour – can be a mix of spelt/emmer or self-raising wholemeal.
- 60 g vegetable suet
- 3 teasps baking powder
- 11 tbsps. of soya milk
- 2 tsps. veg stock
- 1 tsp paprika
- 1 tsp herbes de provence
- 1 tbsp nutritional yeast flakes
Instructions
- Weigh all dry ingredients into a food processor bowl.
- Pulse blitz until just fine crumbs
- Add the soya milk
- Stir well, and then leave to absorb the water and settle around 20mins.
- Knead into a ball of dough
- Lightly flour a clean dry surface.
- Roll the dough out with your hands into a long sausage – as uniform as possible.
- Cut in half lengthways and half again, finally into thirds – see photos
- Pick up each piece and roll into a ball in the palms of your hands.
- Make a well in the stew (which should be quite liquid) and drop the dumplings in.
- They take about 30 to 60 minutes to swell up and cook fully.
Notes
• These dumplings work really well in any kind of hearty stew: Dumpling Stew, Winter Stew, or Irish Stew
• You can of course vary any of the flavourings – they’re just my take on it.
• This amount makes 16 modest sized dumplings.
• They are quite wet on first mixing, but firm up as the moisture is absorbed. I like to make them quite wet at first – otherwise there’s a tendency for them to be too dry and not fluff up well during the cooking. But use less liquid if you want them less fluffy.
• A technique which may work is to make them in advance, then freeze them so they can be placed more easily in the stew!
• You can of course vary any of the flavourings – they’re just my take on it.
• This amount makes 16 modest sized dumplings.
• They are quite wet on first mixing, but firm up as the moisture is absorbed. I like to make them quite wet at first – otherwise there’s a tendency for them to be too dry and not fluff up well during the cooking. But use less liquid if you want them less fluffy.
• A technique which may work is to make them in advance, then freeze them so they can be placed more easily in the stew!
Tried this recipe?Let us know how it was!