Dumplings - can you make them without suet?

[Overseasmom100]

Ive got a slow cooker stew going - DH just said we used to have dumpling when I was a kid - can we have them with this

Never made them - any ideas for an easy recipe - but I dont have suet

I made some from butter and flour the other week which were yummy and held together nicely.

hintofhelen.com/easy-dumplings-for-stew/

I’ve started cooking mine dry in the oven now so that they’re crispy, in contrast to the soft stew 😋

Any hard fat will do (you can even make them without fat but I've never tried it).

The dumplings in this are great and very easy www.bbcgoodfood.com/recipes/chicken-arrabbiata-stew-parmesan-dumplings

The Jamie Oliver ones have worked well for me www.jamieoliver.com/recipes/bread-recipes/dumplings/

Yes, you can. The ones is this recipe are good are really easy - don’t add the herbs if you want more traditional dumplings. Need an extra tablespoon of water than the recipe says:

www.bbcgoodfood.com/recipes/vegetable-stew-herby-dumplings

Butter and/or cheese work fine

I cheated and brought a packet of dumpling mix this week.Most supermarkets sell it.

I use butter in Xmas pudding rather than suet for the much better flavour- but Sussex Pond Pudding made with butter doesn't work as well as when it's made with suet.

Double the weight of self raising flour to butter, rub in until it is a breadcrumb consistency, splash of cold water to combine. Lovely with salt / herbs added and steamed in the top of a stew.
250g flour to 125f butter makes enough for 4 of us.

Sorry, meant 120g flour to 60g butter makes enough for 4 of us!

I would second the dumplings @SquitMcJit recommended from BBC Good Food. We love them and I always end up needing to make extra as they are so popular.

@DinosaurDiana I usually leave the lid off so the bottom (in the gravy) is soft but the top is crispy. Just like my nana used to make them. 😊

@TFSRM

I agree - I forgot to mention that we always need to double the dumpling quantity

I use baking margerine like stork for my dumplings, because that's what I usually have. It works perfectly well (at least, they're good enough for me). Lid off so they're soft on the bottom and crispy on top.