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ChatterBank1 min ago
Cooking the perfect dumpling
3 Answers
Got a nice beef stew/caserole doen in the slow cooker today for dinner. I want to do some dumplings and have the shredded suet and SR flour.
But they're not very good done in the slow cooker and don't go crispy on top. So would it ba ok to put about 1/2" gravy in a roasting tin and cook them in a hot oven so they get crispy on top and soggy underneath or is there other ways to do them better ?
Many thanks
HM
But they're not very good done in the slow cooker and don't go crispy on top. So would it ba ok to put about 1/2" gravy in a roasting tin and cook them in a hot oven so they get crispy on top and soggy underneath or is there other ways to do them better ?
Many thanks
HM
Answers
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You probably meant "done"
Anyhoo... I use the Atora Herby Dumpling Mix, to which I add a tsp of baking powder and freezing cold water. I also add another sprinkling of dried herbs and stir to combine with metal spoon. Scoop a small amount up with a dessert spoon and try to roll in flour using your hands as little as possible. Place into hot casserole for 15-20 minutes. Et voila !
Anyhoo... I use the Atora Herby Dumpling Mix, to which I add a tsp of baking powder and freezing cold water. I also add another sprinkling of dried herbs and stir to combine with metal spoon. Scoop a small amount up with a dessert spoon and try to roll in flour using your hands as little as possible. Place into hot casserole for 15-20 minutes. Et voila !
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