Suet Dumplings
Ingredients
Directions
Make the dough
Chop the suet finely.
Measure the suet with a cup and use twice the bulk 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
- Adds fat that melts during cooking, leaving the dumplings tender and light.
- All-purpose flour
- Provides structure so the dough holds its shape while it cooks.
- Ice water
- Moistens the flour to bind the dough while keeping the suet cold and firm.
The step that matters
Covering the pot while the dumplings cook. Covering traps steam around the dumplings so they cook through and rise evenly. Uncovered, the liquid evaporates and the tops dry out, and the bottoms can scorch against the pot.
“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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