Cheddar Cheese (2)
Flour, SR (3)
- Chop SUET as fine as you can get it.
- Grate CHEESE fine.
- Run Salt and Pepper to powder in your spice grinder
they mix well with the flour.
- Work all Dry Items together with the Flour (8 oz = 1-1/2
cup) until evenly distributed. Getting this even and free of lumps
is hard to do by hand, so I use a food processor with the sharp
- Slowly mix in Water (or other watery liquid - about 1/4 cup)
to make a moderately stiff dough.
- Set out a plate with Flour as needed. With flour powdered
hands Form the Dough into balls between 3/4 and 1 inch
diameter. Roll them in the Flour to coat lightly. At this
point they can be refrigerated until needed.
- Oil the steamer basket to reduce sticking and steam the dumplings
for about 12 minutes. Give each one space as they will swell
Many English recipes have you place the dumplings carefully on top
of the finished stew or potage being made in the oven, leaving the
pot uncovered, then removing them when done (about 20 minutes). I
find it a lot safer and easier to just steam them in a steamer, and
they can be made ahead that way. Some recipes say you can boil them,
but that doesn't work at all well.