Suet or Plain Dumplings
Ingredients
Directions
Make the dough
Mince the suet very fine.
Mix the suet with the flour and salt.
Moisten the mixture with water to form a dough.
Shape and boil
Divide the dough into ten pieces and roll them into round dumplings.
Place the dumplings into boiling water and boil for 1.5 hours.
Ensure they do not stick to the bottom of the pot; use a plate in the pot if necessary.
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 structure that holds the dough and dumplings together while they cook.
- Suet
- Adds fat that keeps the dumplings moist and tender as they cook.
The step that matters
Keep the dumplings from sticking to the bottom of the pot. Dense dough that settles on the base of the pot can stick and scorch or tear as it cooks. A plate placed under the dumplings keeps them off the hot base so they cook evenly and hold their 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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