Dumplings
- Cassie Best
Save recipe
Serves 4
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 4.8 out of 5.60 ratingsRate
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Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Egg-free
Low sugar
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Learn how to make your own homemade suet pastry for this recipe.
Cassie's tips for the perfect homemade dumplings:
- Mix the dough just until it comes together. Overworking it can make the dumplings a little heavy, so a light touch helps keep them beautifully fluffy.
- I always leave enough space between the dumplings when placing them on top of a stew or casserole. As they cook, they puff up and need a little room to expand evenly.
- For some extra flavour, I'll stir chopped fresh herbs such as parsley, thyme or chives into the dough, or add a little grated mature Cheddar for a richer, savoury finish.
- Dumplings are at their best served straight away with a rich stew or casserole. If I have any leftovers, I'll reheat them gently in the oven so they stay crisp on top while warming through.
Ingredients
Nutrition
Units:
MetricUS
-
150g self-raising flour
plus a little extra
-
70g suet
-
small handful of parsley
chopped (optional)
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Nutrition: per serving
-
kcal281
-
fat16g
-
saturates9g
-
carbs30g
-
sugars0.3g
low
-
fibre2g
-
protein4g
-
salt0.9g
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Method
-
step 1
Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
-
step 2
When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up.
Cassie Best
Cassie is our Head of Food. After training as a chef at Leiths School of Food and Wine, she's worked for Good Food for the last 13 years, creating hundreds of recipes, including many you see on the cover of the magazine. She has a passion for creating easy family meals that everyone can cook and also loves to bake with her two children. See more of Cassie's recipes
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A star rating of 4.8 out of 5.60 ratings
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