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Suet or Plain Dumplings

A simple dumpling made from flour, suet, salt, and water, boiled for 1.5 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Suet or Plain Dumplings

Ingredients

Directions

Prepare the dough

  1. Mince the suet very fine.

  2. Mix the suet with the flour and salt.

  3. Moisten with water to form a dough consistency.

Shape and boil

  1. Divide the dough into ten pieces and roll them into round dumplings.

  2. Place the dumplings into boiling water and boil for 1.5 hours.

  3. Ensure they do not stick to the bottom of the pot; use a plate in the pot if necessary.

Recipe from a historical cookbook (Internet Archive).

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

Flour
Forms the main structure that holds the dumplings together while they cook.
Suet
Adds fat that keeps the dumplings tender and moist as they cook.

The step that matters

Keeping the dumplings off the pot bottom. Dumplings resting on the hot base can stick and tear as they boil for a long time. A plate placed under them keeps them floating freely and intact.

“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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