Dumplings with Suet
Ingredients
Directions
Prepare the dough
Combine 1 cupful of chopped suet, 2 scant cupfuls of flour, 1 teaspoonful of salt, and 1/2 cupful of cold water.
Mix lightly the flour, suet, and salt; then stir in the water quickly with a knife.
The dough should be soft but not sticky.
Place the dough on a board and roll it lightly to one-inch thickness.
Cook
Place the rolled dough into the boiling stew as one cake.
Keep the stew boiling; do not let it stop, or the dumpling will fall.
Cook for one hour, keeping the stew simmering continuously.
If desired, roll the dough into balls before cooking.
If cooked meat is used, which does not require long cooking, the dumplings may be boiled in water instead.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 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
- Suet
- Provides fat that keeps the dumplings tender and rich as it melts during cooking.
- Flour
- Forms the dough structure that holds the dumpling together while it cooks.
- Cold water
- Moistens the flour and suet into a dough, kept cold so the dough stays soft.
The step that matters
Keep the stew boiling. If the liquid stops boiling, the dumpling can fall and turn heavy. Steady boiling keeps the dough cooking through and holding its shape.
“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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