Suet Dumplings for Soup
Ingredients
Directions
Make the dough
Sift three cups of flour with three teaspoons of baking powder.
Rub one cup of finely chopped suet into the flour along with a teaspoonful of salt.
Wet the mixture with sweet milk to form a dough as stiff as a biscuit.
Shape the dough into small balls about the size of peaches, dusting them with flour.
Cook in the soup
Drop the dumplings into the soup three-quarters of an hour before serving.
Boil the soup steadily, keeping it closely covered, and do not remove the cover until the dumplings are taken up to serve.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Forms the body of the dough that holds the dumplings together while they cook.
- Suet
- Rubbed into the flour to add fat, which keeps the dumplings tender and rich.
- Baking powder
- Releases gas in the dough, helping the dumplings rise and become light.
- Sweet milk (in the method)
- Moistens the flour and suet so they bind into a workable dough.
The step that matters
Keep the soup covered while the dumplings cook. Lifting the lid lets steam escape and the simmering surface cools, so the dumplings can turn heavy or stay doughy in the middle. Steam trapped under the cover cooks them through and helps them rise.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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