Page 15 - Veggiefood Presentation

Dumplings

Ingredients Method

180g of Self Raising flour (or plain
flour + 2 teaspoons of baking Cut up the fat into small pieces and drop it into the flour,
powder). using a knife, just mix the flour and fat/butter together
with the herbs until it’s as small as possible. Add the salt
A large pinch of salt and mix through.
60g of fat like margarine, butter, Slowly add the milk into the mix until your dumplings

veg -shortening … whatever fat are firm, but not wet. If you add too much milk, then just
throw in a spoonful of flour. This is where most mistakes
you have to hand. might occur, you really need to move the dumpling mix
around in your bowl to get it all mixed up, rather than
180ml milk feeling lazy and putting in too much of the milk.
Herbs Using floured hands, or a large floured spoon, make your
dumplings (I like to put them onto a plate ready to drop
into the liquid. They should be firm, but not
compressed/squashed.

Bring your stew to the boil, making sure there’s enough
liquid for the dumplings to swim in – or you can just
make up a gravy on its own in a saucepan with a couple
of stock cubes and water. Drop the dumplings into the
liquid and bring to the boil, cover the saucepan with a
lid. After 10 minutes carefully flip each dumpling over
and put the lid back on. After another 10 minutes the
dumplings should be ready to eat…. and lovely and fluffy.
If they turn out a bit solid, then try to use a bit less milk
next time, or make sure you’re not squashing your
dumplings too tight, or make sure there’s enough liquid
for them and enough room for them to expand. if
they’re a bit squidgy in the middle, then the same rules
apply, or maybe they need another 5 minutes!