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8
3
1
2
ar
ar
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oz
oz
t
T
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Flour, SR (1)
Suet (2)
Salt
Parsley (opt)
Water (3)
Flour
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Make: - (35 min)
- Chop SUET as fine as you can get it. Chop PARSLEY
fine. Run Salt to powder in your spice grinder so it mixes
well with the flour. Mix all together.
- Work Suet mix 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
metal blade.
- Slowly mix in Water (or other watery liquid - about 1/4 cup)
to make a 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.
- Oil the steamer basket to reduce sticking and steam the dumplings
for about 12 minutes. Give each one space as they will swell
considerably.
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.
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