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Suet Dumplings

Suet dumplings are small, stiff dough balls made with suet, flour, salt, and ice water, boiled in soup or gravy.

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

Ingredients

Directions

Prepare the dough

  1. Chop the suet finely and measure it with a cup.

  2. Add twice the bulk of suet in flour and the salt.

  3. Mix the ingredients and moisten with ice water to form a stiff batter.

  4. Roll the mixture into balls the size of a hickory nut.

Cook

  1. Drop the balls into boiling soup or gravy.

  2. Cover and cook for 15 minutes, ensuring it does not scorch if in gravy.

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

Suet
Melts during cooking to add richness and a tender, light texture to the dumplings.
All-purpose flour
Provides the structure that holds the dumplings together while they cook.
Ice water
Moistens the flour and suet so the mixture binds into a dough.

The step that matters

Moisten with ice water to a stiff batter. Too much water makes the dumplings soggy and dense, while too little leaves them dry and crumbly. Cold water keeps the suet solid so it stays in pockets rather than melting into the dough before cooking.

“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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