Suet Pastry Recipe
You will need:
8 oz. flour (with plain flour, use 1 teaspoon baking powder) pinch salt
4 oz. shredded suet water to mix
1 Sieve flour and salt and baking powder, if used.
2 Add suet and mix in, using a long-bladed knife.
3 Stir in enough water to make a firm dough.
4 Knead lightly, roll out as required.
5 For Cooking Times see individual recipes using suet pastry.
Cooking Time: 15-20 minutes You will need:
4 oz. flour (with plain flour use 1 teaspoon baking powder)
2 oz. shredded suet good pinch salt and pepper water to mix
1 Mix all the ingredients together, adding enough water to make a firm dough.
2 Lightly flour the hands and roll the dough into
8-12 small balls.
3 Add the dumplings to the stew, soup, etc. when it is at simmering point – about 15-20 minutes before the end of the Cooking Time. Make sure the stew does not go off the boil while the dumplings are cooking.
Bacon dumplings: Make as for savoury dumplings, adding 2 rashers of lightly fried bacon, cut into small pieces, 2 tablespoons chopped parsley and 1 tablespoon tomato ketchup. Serve with boiled rabbit or bacon.
Cornish dumplings: Make as for savoury dumplings, but cook in boiling salted water. Drain well and serve with boiled meat.
Mixed herb dumplings: Make as for savoury dumplings, adding 1 teaspoon dried mixed herbs or 2 teaspoons freshly chopped mixed herbs.
Parsley dumplings: Make as for savoury dumplings, adding 1 tablespoon finely chopped parsley. Make the dough into smaller balls and cook for 10 minutes only. Serve with boiled chicken, rabbit or ham.
Sausage meat dumplings: Make as for savoury dumplings, adding 4 oz. pork sausage meat and 1 teaspoon dried sage.
Kidney dnmplings: Skin and core 2 sheeps kidneys, cutting each into 4. Divide savoury dumpling dough into 8 balls and tuck 1 piece of kidney into each ball.
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