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Post by tod2 on Oct 30, 2010 11:41:39 GMT
Ingredients:
3 cups self-raising flour or flour & 1 heaped tsp baking powder/soda
Half a packet (250grams pkt) ATORA Light (Shredded vegetable suet) = 125grams.
As much chopped parsley as you can handle ( I used a small bunch)
salt to taste
Cold water just to bind - don't get sloppy
Mix all together and drop large spoonfuls on top of the bubbling casserole. Continue cooking in oven uncovered or stove top with lid on. Should be done in 40min or so.
I think in winter I will add smaller dumplings to a nice vegetable soup!
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Post by tod2 on Oct 8, 2020 11:29:54 GMT
Bixa , you must have missed this dumpling recipe but it is not the one I used for my beef casserole the other night. Not everyone has Atora to hand so here is a back-up dumpling recipe, which to my mind is almost identical to making a scone dough , or what Americans call 'biscuit' dough. I think I'm right…. Now for my favourite YouTube Chef , Chef John of Food Wishes!
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Post by kerouac2 on Oct 9, 2020 7:32:40 GMT
I think the only non-Asian dumplings I have ever eaten were at school lunches, and they were awful beyond belief -- blobs of tasteless dough. I would willingly try chicken and dumplings again if it is ever placed in front of me, but there is no chance that I would ever make them.
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Post by bixaorellana on Oct 9, 2020 15:27:35 GMT
Thanks, Tod! That second recipe sounds so much better than the first one, since it doesn't have that horrible "vegetable suet" in it.
I'll look around to see if there is a written-out version of his recipe, since the chance of my following a video to make food is precisely zero.
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Post by mich64 on Oct 9, 2020 20:15:01 GMT
I have not had dumplings in decades, but I do remember how much I enjoyed them. My mom always topped her stews with dumplings and they were so delicious.
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Post by lugg on Oct 10, 2020 17:29:11 GMT
I have not had dumplings in decades, but I do remember how much I enjoyed them. My mom always topped her stews with dumplings and they were so delicious. My Mum too Mich, and I loved them but have not had them for a long time. |
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Post by mich64 on Oct 10, 2020 18:09:09 GMT
My Mum too Mich, and I loved them but have not had them for a long time. I wish that I made stews! Perhaps this will motivate me to do so. My husband does not eat stews so I never bothered making them but now that I tend to make meals that create leftovers, stews really should be added to my list! (Leftovers used to annoy me, mostly because they never got used, so I became proficient at making "just enough".) |
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Post by tod2 on Oct 11, 2020 8:12:32 GMT
Mich, I can't imagine that nice husband of yours not eating something you have slaved away at all day.! What is his dislike about stew? Its only tender meat in rich sauce surrounded by a few vegetables…..
Seems like a Boarding School experience or a mother that couldn't cook and he has been put off for life. Time to change his mind me thinks!
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Post by mickthecactus on Oct 11, 2020 8:54:00 GMT
We are great stew fans and Mrs Cactus makes excellent dumplings to cook on top.
She often adds a spice to the mix for flavour, caraway is particularly good.
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Post by tod2 on Oct 11, 2020 12:53:17 GMT
Mick, we cannot have too may dumpling recipes…..please ask her for the recipe. Sometimes there is just a little something added that makes good turn into great!
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Post by kerouac2 on Oct 11, 2020 14:43:40 GMT
Even without being a dumpling eater, my automatic additive would be garlic purée from the Chinese supermarket.
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Post by bjd on Oct 11, 2020 14:51:01 GMT
I haven't looked at this thread because I don't much like either dumplings or a lot of parsley. But reading it, I remembered that my mother used to make a chicken-based vegetable soup and towards the end she used to make some dough with eggs and flour and drop little bits into the boiling broth so they wlould cook quite quickly. They weren't stodgy at all, although it has probably been 50 years since I ate any.
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Post by kerouac2 on Oct 11, 2020 15:32:08 GMT
It's been at least 50 years for me, too.
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Post by mich64 on Oct 11, 2020 18:22:34 GMT
What is his dislike about stew? Vegetables. He simply just dislikes most vegetables even more so when they are cooked. I have expanded his diet since the early days of our marriage, but he is not like most people, he does not crave food. When we had dinner together, he had a meat and potato dish while you and I had a lovely ravioli. He really enjoys eating out at restaurants but it is not about the food, it is about the friends and the conversation over a shared meal. He does have a few favorites dishes but not like most people do. His mother makes so many delicious meals, he picks around at what he likes while the rest of us fill our plates. |
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Post by bixaorellana on Oct 11, 2020 20:48:27 GMT
My dormant interest in dumplings was piqued by Tod's mention of them in another thread. I believe I said there that they weren't a part of family cooking when I was growing up. But in a conversation with my mother about the food at her assisted living place, she mentioned that she was surprised to find herself enjoying chicken and dumplings. She said she had forgotten that dumplings can be good if made correctly. And reading what all of you have said about good dumplings, I'm ready to try my hand at them again. I've made them before, but decades ago & they probably didn't come out all that well.
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Post by lugg on Oct 12, 2020 19:40:16 GMT
I'm ready to try my hand at them again. me too - lets compare dumplings ! caraway is particularly good Now that sounds like something I would like |
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Post by bixaorellana on Oct 12, 2020 21:16:26 GMT
I'm assuming you mean those puffily delicious carbs bobbing about in a pot of rich soup and not the blobs puffing over the top of my waistband, right? |
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Post by lugg on Oct 13, 2020 12:16:15 GMT
I'm assuming you mean those puffily delicious carbs bobbing about in a pot of rich soup and not the blobs puffing over the top of my waistband, right? Haha -yes indeed . |
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Post by tod2 on Oct 14, 2020 13:22:16 GMT
We can purchase the ready (almost) dumpling flour from the supermarket and although they don't have 'dumpling' on the packet, the description in Zulu or other African languages is "Dombolo". Now it probably came about as the African housemaid+-/cook was shown how to make dumplings by her British madam. Not being able to quite catch the pronunciation the dumplings became known as Dombolo. Now in Afrikaans, I see they have not used the word 'Kluitjies' (pronounced Clay- kiss) which are dumplings, but have referred to the flour as ready to make 'Vetkoek' (Fett-cook). These are balls of dough deep fried, not steamed in a pot of stew .. I did not use this mix because you need yeast. I like Atora Light which has the recipe on the box.  |
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Post by lugg on Oct 15, 2020 17:33:43 GMT
That makes life a whole lot easier Tod. When my Mum made dumplings she used proper suet from the butcher ie the real deal but I think I am going to look for a processed version for mine. As I posted that, it just evoked another memory - she used fresh suet in the X-Mas pudding and minced pies too.
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Post by mich64 on Oct 15, 2020 22:07:31 GMT
That makes life a whole lot easier Tod. When my Mum made dumplings she used proper suet from the butcher ie the real deal but I think I am going to look for a processed version for mine. As I posted that, it just evoked another memory - she used fresh suet in the X-Mas pudding and minced pies too. My mom used fresh suet in her a Christmas pudding as well Lugg! Indeed, another memory, a good one for me today. |
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