Dumplings

[Mags22]

What's the secret of fluffier dumplings? I use 1/2 suet to S.R. flour and though my partner loves them I find them a bit stodgy compared to my friend's. Anyone any ideas please?

[woofgang]

mix so the dough is barely combined and the dough should be very soft so maybe a little more water? The other thing is don't let the dough sit, make it and put it on top of the stew straight away.

[Mags22]

Thanks woofgang - my mistake is probably making mixture too early and leaving in fridge - again, thankyou, and a Happy New Year to you

[diddlydo]

Woofgang is quite right - the rising agent in SR flour starts working as soon as liquid is added so they need to be put in the casserole straight away.

[rockyracoon]

As the others have said, make and use immediately. In other threads it has been suggested that vegetable suet makes fluffier dumplings with no change to taste, whilst I agree that that are fluffier they're definitely not tastier (but that's a matter of personal opinion)