Very boring question about dumplings.

[TheChippendenSpook]

I've googled and googled but can't find the answer. I've made a casserole in the slow cooker and I've bought a dumpling packet mix.

I like them all fluffy and not soggy so I don't want to put them on top of the casserole to cook as it will take all the heat out of the casserole. Can they be done in the air fryer or oven and if so, will I need any oil or anything for them?

My air fryer is an actifry and doesn't allow different temperatures but what temperature would you have the oven on and how long would you bake them for?

You could steam them over a pan of water, not sure about dry baking.

Why didn't you make your own they are very simple?

It's the steam from the casserole while it is cooking that makes them rise and go fluffy. They are no good in a runny casserole though because they sink into it too far. You need a stiffish one so they sit right on top.

What do you mean they take the heat out of the casserole? It's the normal way to cook them, for the last half hour.
(They're really simple and cheap to make from scratch too for next time!)

I just did a quick google and there are various hits describing cooking them in the microwave or air fryer, so I guess it can be done.

I did see some information that it can be done but that's all they said

Sorry, I meant that to get them fluffy, usually they need air so the casserole dish/slow cooker lid would need to be off,which would cool my casserole down 🙃

This. What are you on about?

The important thing is for the dish to have a tight-fitting lid - that's what makes for fluffy dumplings, as opposed to leaden lumps.

usually they need air
See my post. Air is the last thing they need!

I just chuck the dumplings on top and put the lid on, its the steam that makes them go fluffy.

I just plop them on top- 20 minutes with the lid on and 10 with the lid removed so they expand properly.

You only need suet flour and a pinch of salt to make them.

The stew still bubbles even with the lid off and it's for such a small amount of time, it doesn't reduce either

Don't buy packet mix which is just dumpling ingredients with preservatives. Make your own. Mix them just before you put them on top of the casserole. When you mix do it really lightly and have quite a damp, sloppy, just keeping shape. Dumplings need to go on hot casserole at a hot temperature at the end of cooking and need to be exposed to the heat. Put them in the oven.

taking the lid off your casserole in a heated oven is really NOT going to cool your casserole down.

You remove the lid, give the casserole a good stir. Drop the dollops of dumplings on top and cook for about 20 minutes. The hot steam from the casserole makes them fluffy. If they are soggy on the bottom, they are not ready.

But as PP said, the casserole does need to be fairly stiff

I put them on top of the casserole for the final 20 mins... and put the lid back on. They rise well.

(I'm all for making things easy but not sure why you need a packet as the ingredients are so simple.)

I'm incredibly wasteful with electricity when I do them as I chuck them in the slow cooker with my casserole, but I then spoon them out, with a little bit of the gravy, and pop them in the oven so the top goes crispy! I also add wholegrain mustard to my mix so I have mustardy dumplings...

You've really made me want a casserole now!

I keep the lid on when I do my dumplings. Never tried them in the sloe cooker, although I don't really like casseroles that have been done in the slow cooker (or anything really, I rarely use it)

I like a cheesy dumpling - parmesan is the best.

I was talking about the slow cooker lid not the casserole lid. I'm absolutely knackered so probably not making sense.

Ooh - I'm going to try that!

I'll do it your way, thank you.

It was an impromptu buy yesterday. I do know it's easy enough to do them yourself but I'm a bit all over the place as my mum very recently died so I'm doing the easy stuff at the minute.

Ah, slow cooker makes sense.
I wouldn't want ot cook them in anything with a lid, as I like the fact the outside goes a bit crisp when you do them in an ovenr with lid off.
Does your slow cooker have a liner? I could lift the middle part of mine out and stick the whole thing in the over with the dumplings

Thank you, you get what I mean! Yeah it does have an inner, so I'll take it out and put it in the oven for a bit. I don't know why I didn't think of it

I make them like scones / southern biscuits in the oven and drop them into stew at the end. I hate the taste of steamed dumplings

I didn't know dumpling mix existed.

I use 125g flour with a spot of water and herbs (or paprika). You can also add a tablespoon of suet if you liked that consistency.

Blob them on the top of your casserole for the last 25 minutes.

Yeah I don't like them when they're soggy and I was thinking that the moisture on the slow cooker lid would keep them soggy but taking the lid off would meant that the hat would be reduced.

I didn't articulate it very well though.

I put them in the oven on their own for 20 minutes at 190° and they're perfect.