Suet Dumplings
Ingredients
Directions
Make the dough
Chop the suet finely.
Measure the suet with a cup and add twice that amount in flour.
Add salt and mix well.
Moisten with ice water to form a stiff batter.
Shape and cook
Roll into balls the size of a hickory nut.
Drop into boiling soup or gravy.
Cover and cook for 15 minutes, ensuring it does not scorch.
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.
Explore the science
What each ingredient does
- Suet
- Solid fat that stays in pieces while mixing and melts as it cooks, making the dumplings tender and light.
- All-purpose flour
- Provides the starch and gluten structure that gives the dumplings body and holds their shape.
- Ice water
- Moistens the flour into a dough while keeping the suet cold so it stays solid until cooking.
The step that matters
Cover and cook without scorching. The covered pot traps steam, which cooks the dumplings through from above. If the liquid runs low or the heat is too high, the base can scorch while the tops are still raw.
“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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