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Mince And Suet Dumplings For Dinner

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Bobbisox1 | 13:32 Sun 21st Feb 2021 | ChatterBank
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With creamy mustard mash, carrots and green beans , my dumplings are superb ;0)

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//my dumplings are superb\\

You may live to regret that remark.
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Haha, I doubt it JD :0)
//////my dumplings are superb ;0)////

So I've heard especially swilled around the mouth with warm gravy before swallowing.
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But no pictures Sqad :0)
I've never tried dumplings. They just don't appeal to me. Am I missing out?
Dumplings are varied as the animals in a jungle
Patsy:

Dumplings, at their worst, can be a soggy flavourless mess.

Dumplings, at their best, can be quite firm, with a crisp outer edge and packed with flavour (such as herbs and/or cheese). Think of them as a type of warm savoury scone, that goes well with strong-flavoured sauces and gravies.
I'm having suet dumplings in beef stew today. I use suet a lot, suet pastry is great and my family loves the suet puddings I cook in the pressure cooker, sweet and savoury
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So simple to make Patsy and if you get them just right, they taste delicious ,
Barry you look as though you're a great cook ?
Chicken thigh casserole in the slow cooker with plenty of veg, and pancetta, mushrooms, garlic, Sage and Thyme, in a rich sauce. To be served with mash
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Mmm, Apc,sounds amazing , the only thing I don't like would be the mushrooms
I love dumplings. My mother always used to bake them around the meat when we had roast lamb! It really works well.

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I've never done them around meat, strangely enough ,I don't like them in soup
You can leave the mushrooms out. They are sprinkled over the chicken with the fried pancetta,and garlic near the end for cooking.
We only had them around roast lamb. Sort of similar to Yorkshire pudding which was always cooked around the beef and asbsorbed the meat juices. The dumplings were crispy with soggy insides tasting of meat juices.
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We haven't had dinner yet, now you have my mouth watering Apc :0)
Our dinner won't be until this evening! Just eaten some oat biscuits with Marmite!
We're having roast beef with a mustard and garlic crust, roast spuds and parsnips, veg, yorkies, and red wine and onion gravy.
Well, I'm going to Barmaid's! Beef really is the only meat I like!!
Talk of dumplings has reminded me of Blackadder II with Lord and Lady Whiteadder and her devils dumplings! ;o)

I've made a salad with a bag of leaves, lemon & herb olives, sundried tomatoes in herby oil and croutons. Having that with homemade bread.

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