Suet Dumplings
Ingredients
Directions
Prepare the dough
Chop the suet finely.
Measure the suet with a cup and add twice that amount of flour.
Add salt and mix well.
Moisten with ice water to form a stiff batter.
Roll into balls the size of a hickory nut.
Cook
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 richness and moisture, and melts during cooking to keep the dumplings tender.
- All-purpose flour
- Forms the structure of the dumpling dough and sets as it cooks.
- Ice water
- Moistens the flour into a stiff dough while keeping the suet cold and firm.
The step that matters
Moisten with ice water to form a stiff batter. Cold water keeps the suet firm so it does not melt into the flour before cooking. Too much water makes the dumplings heavy and gummy, while too little leaves them dry and crumbly.
“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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