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No, just the lack of, well, fat really. It's the suet that makes them scrummy normally, so I'm thinking that the lack of said fat would make them hard quite quickly...although I suppose lots of sauce/gravy from the dish would help with that.
I suspect they need eating quite quickly or they'll go nasty though.Why do you say that, Solo? I reckon they'd be fine at least until the next day.Gonna have to try that, next time!
They make dumplings in the devils kitchen.
You should try Jamaican dumplings, plain flour and water, sometimes cornmeal [fine] 50/50 with the plain flour.My Mum started making english stew dumplings without suet when she went veggie in the early 80s. Hungry for stew and dumplings...steps aways from the thread.
Going to try that. I suspect they need eating quite quickly or they'll go nasty though.Thanks OP.
We've been conned, people! Dumplings need nothing more than s/raising flour and water - and perhaps a bit of salt.Can be made in seconds - and take about 15-20 minutes to cook. No measuring needed - just mix the ingredients roughly into a dough, shape into small balls, and add to your stew.here's how I made them earlier today - with pics!
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