I know…I know…there is nothing healthy about dumplings. And I don’t care! It’s getting cold out there and it’s the time for stews of all sorts to make an appearance. There isn’t a single stew or casserole that isn’t improved by pastry or dumpling. To be blunt…dumplings are easier. Really easy.
Now I know that they aren’t pretty like a cupcake so the photo’s don’t make your mouth water like a chocolate mousse would but honestly they are so warming and delicious on an autumn day. We flavoured ours with sage, but have done them with rosemary before with great results.
If you’re after a Chicken Stew Recipe – here’s our favourite.
Dairy-Free Dumplings
I know…I know…there is nothing healthy about dumplings. And I don’t care! It’s getting cold out there and it’s the time for stews of all sorts to make an appearance. There isn’t a single stew or casserole that isn’t improved by pastry or dumpling. To be blunt…dumplings are easier. Really easy. Now I know that they aren’t pretty like a cupcake so the photos don’t make your mouth water like a chocolate mousse would but honestly they are so warming and delicious on an autumn day. We flavoured ours with sage, but have done them with rosemary before with great results.
Ingredients
- 250 g Self Raising Flour
- 125 g Vegetable Suet
- 1 tsp Salt
- 8-10 tbsp Cold Water
- 1 tsp Baking Powder
- 3 tbsp Sage or Rosemary (or any herb you like)
Instructions
- Sift the flour, salt and baking powder into a bowl.
- Mix in the suet and the sage or rosemary.
- Then add the water a little bit at a time and mix with your hands to make a soft dough.
- Form into 10 round balls.
- When your casserole has 30 minutes left to cook just pop the dumplings on top and leave uncovered to cook.
- They may not be pretty…but they are absolutely delicious.
