📝 About This Recipe
The quintessential soul of British comfort food, these suet dumplings are pillowy clouds designed to bob atop a rich, bubbling stew. Traditionally crafted with shredded beef suet and self-raising flour, they absorb the savory essence of the cooking liquid while remaining impossibly light and fluffy inside. Whether you prefer them soft and steamed or with a slightly golden 'crust' from a brief stint in the oven, these dumplings turn a simple stew into a hearty, historic feast.
🥗 Ingredients
The Dumpling Base
- 250 grams Self-Raising Flour (extra for dusting)
- 125 grams Shredded Beef Suet (high-quality chilled suet; vegetarian suet may be substituted)
- 1 teaspoon Baking Powder (for extra lift)
- 1/2 teaspoon Fine Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
Herbs and Aromatics
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme Leaves (stripped from the stem)
- 1/2 teaspoon Dried Horseradish (Optional) (for a subtle kick)
Binding Liquid
- 150-180 ml Cold Water (use ice-cold water for best results)
- 1 splash Whole Milk (optional, for a richer dough)
For Cooking
- 1 pot Beef or Vegetable Stew (already simmering and hot)
👨🍳 Instructions
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1
Begin by sifting the self-raising flour, baking powder, and salt into a large, chilled mixing bowl to ensure there are no lumps and the mixture is aerated.
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2
Add the shredded suet to the flour. Use your fingertips to lightly toss the suet through the flour until every strand is coated, being careful not to overwork or melt the fat with the heat of your hands.
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3
Stir in the finely chopped parsley, thyme, and black pepper until the herbs are evenly distributed throughout the dry mix.
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4
Make a well in the center of the mixture. Gradually pour in about 150ml of the cold water, using a butter knife to 'cut' the liquid into the flour rather than stirring heavily.
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5
Continue adding water a tablespoon at a time until a soft, slightly tacky—but not sticky—dough forms. It should pull away cleanly from the sides of the bowl.
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6
Turn the dough onto a lightly floured surface. Gently bring it together into a log shape, but do not knead it; you want to preserve the pockets of suet.
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7
Divide the dough into 8 to 12 equal portions, depending on your preferred size. Roll them gently between your palms to form smooth rounds about the size of a golf ball.
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8
Check your simmering stew. Ensure there is enough liquid (gravy) for the dumplings to bob in; if it looks dry, add a splash of stock.
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9
Carefully drop the dumplings onto the surface of the boiling stew, spacing them out slightly as they will expand significantly during cooking.
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10
Cover the pot with a tight-fitting lid. This is crucial as the steam trapped inside is what makes the dumplings rise and become fluffy.
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11
Simmer gently for 20 minutes without lifting the lid. No peeking! Lifting the lid lets the steam escape and can cause the dumplings to collapse.
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12
After 20 minutes, remove the lid. The dumplings should be doubled in size and look pale and pillowy.
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13
Optional: If you prefer a 'crusty' top, place the uncovered pot under a preheated grill (broiler) for 3-5 minutes until the tops are golden brown.
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14
Serve immediately, ladling the stew into deep bowls and nesting two dumplings on top of each serving.
💡 Chef's Tips
Always use ice-cold water to keep the suet firm; if the fat melts before cooking, the dumplings will be heavy. Do not over-handle the dough; the less you touch it, the lighter the final texture will be. Ensure your stew is at a gentle simmer, not a rolling boil, to prevent the bottoms of the dumplings from breaking apart. If using vegetarian suet, the dumplings may require slightly less water, so add it cautiously. For a flavor twist, add a teaspoon of English mustard powder to the flour mixture.
🍽️ Serving Suggestions
Serve atop a rich Beef and Ale Stew for the ultimate winter warmer. Pair with a glass of robust Stout or a peppery Malbec to complement the savory suet. Accompany with steamed seasonal greens like kale or savoy cabbage to cut through the richness. These are excellent with a side of creamy mashed potatoes if you're feeling particularly indulgent. Leftover dumplings can be sliced and pan-fried in butter the next day for a crispy treat.