My dumplings always turn out a bit heavy, what am I doing wrong?

[Fluffycloudland77]

I was using veg suet though so that could be it.

If I use proper suet (which I have no objections to) will that help?

The recipe I used was 100g sr flour, 50g suet and a couple of tablespoons of cold water to bind.

Any thoughts?

I must confess I always thought dumplings were meant to be heavy

Your recipe is fine though. 2 parts flour to 1 part suet and a little water to bind then added for the last 20 minutes of the cooking time.

So in reality I am actually a champion dumpling maker?

Now what time is dinner please? Because now, despite the heat, I have a craving for dumplings!!

My dumplings are a bit heavy too, DH likes 'em that way

BTW, if you have no objection to proper suet, your butcher will give you it for free (oo-er missus). I get a big piece from mine, then shred in the food processor and freeze it. Suet pastry is just the biz.

There's a much easier option

Auntie Bessie's in the freezer aisle!

Good tip about the suet, Poledra.

I knew this would get smutty!

I'm going to have to flirt with the butcher then!.