Film, Media & TV3 mins ago
Dumplings, How Do You Make Yours?
12 Answers
That soup question reminded me of something. When i went to someones house one time they had dumplings in their soup and let me tell you they were the most lightest fluffiest dumplings i've ever had they were all floating on top of the soup and not the same as the usual compacted heavy bricks some call dumplings that fill you immediately and stuff your digestive up for a few weeks.
Does anyone know how these are made? Do you have a great and tasty dumpling recipe i might be interested in?
Does anyone know how these are made? Do you have a great and tasty dumpling recipe i might be interested in?
Answers
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Use Vegetable ATORA (it's now now called "ATORA light") and follow the instructions exactly. I always use this and it makes the best dumplings ever. I don't eat red meat so won't have the regular ATORA, however whatever stew/casserole/soup I make and pop them in, these always turn out perfect. Good luck. : )
double the amount of flour to suet, pinch salt, ( 4oz and 2oz ) enough cold water too make a soft but not sticky dough, so add water a spoonful at a time. DON'T OVERMIX!!! You don't have to 'squish' the pellets of suet, a soon as all the flour is incorporated and water top mixing. Drop balls the size of a walnut into hot gravy put the lid on and cook for the last twenty mins before serving
same as everyone else, I find the vegetable atora gives lovely light dumplings. Don't make the dough early or work it too much, use self raising flour and make sure the flour is fresh as the raising ingredient loses its power with storage.
For a different dumpling, freeze butter and coarsely grate it quickly then toss with a little chilled flour and put it back in the freezer. When you are ready to make the dumplings use the chilled floured butter instead of suet and mix with chilled water. Don't handle this dough, mix it with a fork and drop spoonfuls onto the soup or stew, cover and cook. When we lived in the US 22 years ago, you couldn't get an atora type product so I used to used frozen grated butter for dumplings and for suet style pastry.
For a different dumpling, freeze butter and coarsely grate it quickly then toss with a little chilled flour and put it back in the freezer. When you are ready to make the dumplings use the chilled floured butter instead of suet and mix with chilled water. Don't handle this dough, mix it with a fork and drop spoonfuls onto the soup or stew, cover and cook. When we lived in the US 22 years ago, you couldn't get an atora type product so I used to used frozen grated butter for dumplings and for suet style pastry.
I had to find my printed out Vegetarian stew and dumplings recipe then start searching for this recipe again online however found it - here it is http://
This recipe cooks up a treat and is lovely, though personally I have never added ground mixed spice to the dumplings, instead I prefere to make herby dumplings with my Vegetable ATORA
This is a herby dumpling recipe that serves 6 (though when I make herby dumplings I think I just make them as per the instructions on the box then throw in some mixed dried herbs (rosemary, parsley, thyme etc) then re-stir, then make into dumpling balls etc…..
(Serves 6)
• For the dumplings
• 100g self-raising flour
• ½ tsp baking powder
• 50g Atora Light Shredded Vegetable Suet
• 1/2 pack fresh flat-leaf parsley, finely chopped
• Salt
• Freshly ground black pepper
To make the dumplings, sieve the flour and baking powder into a bowl, stir in the suet, parsley and remaining thyme and season generously. Stir in 4-5 tablespoons cold water, enough to make a soft, sticky dough. With floured hands, roll into 8 evenly sized balls, about the size of walnuts.
Drop the dumplings into the (cooked)casserole and spoon a little of the liquid over the top. Cover and return to the oven for 25-30 minutes, or until the dumplings look light and puffy, then serve, or if cooking in a stew on the hob, drop in(to the cooked stew), cover with the liquid, then simmer until the dumplings resurface, then serve.
This recipe cooks up a treat and is lovely, though personally I have never added ground mixed spice to the dumplings, instead I prefere to make herby dumplings with my Vegetable ATORA
This is a herby dumpling recipe that serves 6 (though when I make herby dumplings I think I just make them as per the instructions on the box then throw in some mixed dried herbs (rosemary, parsley, thyme etc) then re-stir, then make into dumpling balls etc…..
(Serves 6)
• For the dumplings
• 100g self-raising flour
• ½ tsp baking powder
• 50g Atora Light Shredded Vegetable Suet
• 1/2 pack fresh flat-leaf parsley, finely chopped
• Salt
• Freshly ground black pepper
To make the dumplings, sieve the flour and baking powder into a bowl, stir in the suet, parsley and remaining thyme and season generously. Stir in 4-5 tablespoons cold water, enough to make a soft, sticky dough. With floured hands, roll into 8 evenly sized balls, about the size of walnuts.
Drop the dumplings into the (cooked)casserole and spoon a little of the liquid over the top. Cover and return to the oven for 25-30 minutes, or until the dumplings look light and puffy, then serve, or if cooking in a stew on the hob, drop in(to the cooked stew), cover with the liquid, then simmer until the dumplings resurface, then serve.
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