Dumplings for Casserole or Stew
I used to make dumplings with suet and they most often turned out like lead. I found this recipe and it is simply no-fail, light and delicious. The photo shows them a little ragged, but a more careful cook would do a better job.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
dumplings
casserole
stew
english
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup white flour
- 2 tbsp soft margerine
- 1/2 cup of milk - slightly more if necessary
- Carbohydrate 43.7820083333333 g
- Cholesterol 0 mg
- Fat 0.57325 g
- Fiber 1.71541669343909 g
- Protein 5.86925833333333 g
- Saturated Fat 0.09415 g
- Serving Size 1 1 Serving (59g)
- Sodium 185.62 mg
- Sugar 42.0665916398942 g
- Trans Fat 0.18305 g
- Calories 207 calories
Mix sifted flour, baking powder and salt into a bowl. Add the margerine and lightly rub together until the combined ingredients resemble breadcrumbs. Add the milk into the flour mixture and lightly combine with a large spoon taking care not to overwork it or beat in any way. Add perhaps a dessertspoon extra milk if the dough does not seem quite moist enough. Drop dessertspoon sized scoops of the dough into the casserole which is gently bubbling. You will need a knife to scrape it out. Lid on the casserole and check after 10 minutes when they should have risen to twice their size. Leave for a further 10-15 mins and serve.
