Dumpling help

[foxinorangesocks]

Today we are making a beef and beer stew and I want to have dumplings. I loved them as a child but I've only made them once as an adult abs they were hideous gluey chewy balls of yuk. Please could you give me top tips for dumplings that are light and lovely, I have just bought suet at the ready.

Dumplings are my nemesis. Rice used to be my nemesis but we made up. Only my mammy can make them properly. She has shown me but they always end up so heavy and gluey.

I'm no help to you but thought I'd share your pain.

They need to be cold. As above but small splash of cold (ice cold!) water, bring together with a knife then I refrigerate the dough too.

Make into little balls, drop into stew. Cook for half an hour or so.
I leave the lid off because I like crispy top and soggy gravy soaked bottoms.

Thank you! They are about to be tackled. Stew is tasting yummy, we have back up bread just in case... I will report back..

Dumpling success! Used self raising flour, handled v lightly, icy cold water and chilled in fridge. Happy tummy