Easy Dumplings Without Suet Recipe
These delicious morsels of doughy goodness are cooked on the top of a flavoursome stew, or as the case often is in Scotland, on top of Mince and Tatties. They're really easy and can add a lot to your dish! Dumplings are traditionally made with beef suet, which enhances their flavour, but as suet isn't a common cupboard staple anymore, you can also substitute it with butter or other options. See our notes below!
Ingredients
- 250 g Self Raising Flour
- 125 g Cold, Cubed Butter
- 3-4 tbsp water
Instructions
- 1
Rub the butter and flour together with your...: Rub the butter and flour together with your fingertips until it resembles breadcrumbs. Alternatively, use a pastry cutter to help start the process and then finish with your fingertips.
- 2
Add 3 tbsp of water and mix with...: Add 3 tbsp of water and mix with a butterknife to bring everything together. If necessary, add more water one tbsp at a time.
- 3
Trying not to handle too much, divide the...: Trying not to handle too much, divide the dough evenly and form it into around 8 balls.
- 4
Place on top of the mince or stew...: Place on top of the mince or stew 20 minutes before the end of the cooking time, with a little space between them as they will grow in size. Leave the lid on, then remove it for the last 5 minutes.
- 5
Serve the mince or stew with the dumplings...: Serve the mince or stew with the dumplings and enjoy!
Cook it from the original
This recipe comes from scottishscran.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on scottishscran.com