- 100g Self-Raising Flour
- Pinch of salt
- Pinch of white pepper
- 1tsp dried mixed herbs
- 70ml (4tbsp) cold water
- 60g cold Atora Beef Suet
Combine the flour, baking powder and salt in a bowl. Add the shredded suet and stir to combine.
Using a fork to stir the mixture, add just enough water until the mixture comes together to form a dough ball. Start with less water and add more as needed to avoid making the dough too wet. It shouldn't be very sticky or crumbly – it should be just moist enough to where you can easily form it into balls.
Do not over mix
To cook the suet dumplings: Whether you're making the stew on the hob or in the oven, toward the end of the stew's cooking time, place the suet dumplings on top of the stew in a single layer, cover with the lid, and let them simmer with the stew for 20 minutes.
If you like a crispy exterior, remove the lid after the 20 minutes and continue to cook them for another 10 minutes or so until lightly browned. If necessary you can bump up the temp a bit.
Tips for Success
Suet dumplings are pretty straightforward to make but there are few things to be mindful of to ensure their success.
Use cold water: This makes the dough easier to handle when you’re forming it into balls.
Work quickly: As the dough gets warm it will be come sticky, making it harder to roll into balls.
Avoid overworking the dough: Otherwise your dumplings will be dense. Stir the mixture just until it comes together and is blended.
Make Ahead and Reheating: These suet dumplings can be prepared and shaped into balls, placed on a plate and covered with plastic wrap and stored in the fridge until ready to cook. They can be made up to a day in advance. Leftover dumplings can be stored in the fridge for up to 3 days and can be reheated it by steaming them or microwaving them in a covered dish so that they don’t dry out.
To freeze uncooked suet dumplings, place the dough balls on a baking tray and freeze for a few hours until frozen. Then transfer them to a freezer container (recommend placing parchment paper between layers so they don’t stick to each other). They can be thawed in the fridge first or can be cooked directly from frozen (just add a few more minutes of cooking time).
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