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Dumplings

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Fennel Mon 04-Dec-17 14:37:12

I make dumplings at least once a week to go in stews etc, and have changed the recipe often.
Because we don't use suet, my favourite recipe now is
3 tbsp plain flour
half tsp. baking powder
s&p, half tsp mixed herbs
Mix these dry ingredients then add a large egg and 2 tbsp oil eg sunflower.
Mix with a fork, then drop teaspoonfuls on a floured plate.
When your stew etc is simmering add the small dumplings, coating them gently with flour first. Cover the pot.They quickly swell up to the size of a small tennis ball.
What recipe do you use?

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hildajenniJ Sat 30-Dec-17 09:45:17

We love dumplings. I make them with either suet or grated margarine. I like them best with a crunchy top, so I put the stew into a casserole dish, pop the dumplings on top and bake for 20 minutes or so until the dumplings are risen and brown on top. Yummy.

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