These Cheesy Suet Dumplings make a very filling addition to any stew or casserole. Dumplings go well with any kind of sauce-based dish such as a beef or chicken stew. Vegetarian Suet is also available which means that even those who choose not to eat meat can enjoy these cheesy suet dumplings.
- 100g/4oz Self-Raising Flour
- 50g/2oz Suet
- 50g/2oz fine grated cheese.
- Salt and Pepper to taste
- (Optional) Freshly chopped herbs of your choice.
- 75ml/5 tablesepoons water
- A little plain/all-purpose flour for dusting.
- Mix together the flour, suet and cheese in a large bowl.
- Season with salt and pepper to taste. Add in a sprinkling of your choice of herbs if desired.
- Pour in around 80% of the water and mix well so that the mixture starts to become solid. Add more water until it is firm but not damp. You may not need to use all the water because it does depend on the flour and suet that you are using.
- Knead the mixture with your hands to get it firm and evenly mixed.
- Turn the dumpling mixture out onto a floured surface and cut into 6 even sized pieces. Roll each dumpling into a ball, coating with flour as you do.
- Evenly space the 6 dumplings into your preferred stew or casserole. Continue to cook for 20-30 minutes as the dumplings expand and thicken the sauce of your dish. It is worth having a little more liquid in there than if you were making it without dumplings as it will thicken from the flour.
- Serve the wonderfully sticky dumplings. They should have a crisp golden top if they have been in the oven or just a wonderful stickiness if they have been in the pan.
Add yellow mustard powder to the starting mix for yet another flavour. The choice of cheese used will also have a big impact on the final taste. Experiment to find the variety that you prefer to give a wonderfully flavoured stew or casserole.