Suet Dumplings Recipe James Martin

Pre heat the oven to 180c.

Suet dumplings recipe james martin. For the dumplings sift the flour baking powder and salt into a bowl. Roll into 10 to 12 balls pop on top of the stew then pop in the oven for 30 minutes. Put the carrots star anise and sugar in a pan cover in water bring to the boil then simmer for 30 minutes add the butter when melted drain and serve with the stew.

With floured hands roll spoonfuls of the dough into small balls. Cover with a lid and place in the oven for 2 hours. Cover with a lid transfer to the oven and cook for about two hours or until the meat is tender.

Mix all the ingredients together for the dumplings. Dust your hands with a little flour and roll the dough into small balls about the size of a ping pong ball then set aside. Salt and pepper to taste.

Chill in the fridge until needed. Place in a large saucepan with the onions garlic bitter stick bouquet garni and baby onions. To make the dumplings mix the flour baking powder salt and suet in a bowl and gradually add 3 5 tablespoons water just enough to form a slightly sticky dough.

Mix all the ingredients together for the dumplings roll into 8 balls pop on top of the stew then place in the oven for 30 minutes. Add the suet and enough water to form a thick dough. Bring to the boil then simmer for 2 hours and pour into a large casserole dish.

Flour your hands then divide the dough into eight pieces rolling them into balls with the palms. Mix together all the dried ingredients. 40 ml 2 3 tablespoons cold water.