Atora Suet Dumplings: Recipe
A comprehensive guide to making light and fluffy suet dumplings using Atora suet. Learn how to make perfect dumplings that will complement any stew or soup.
Ingredients
- 200 g self-raising flour
- 100 g Atora suet
- Approximately 100ml cold water adjust as needed
- Pinch of salt
- Optional: 1 tablespoon of mixed herbs or your choice
Instructions
- Mix Dry Ingredients: In a large bowl, combine the self-raising flour and salt.
- Add Suet: Add the Atora suet to the bowl and mix until the mixture resembles breadcrumbs.
- Add Water: Gradually add cold water, mixing until a soft, sticky dough forms. Adjust water as needed – add more if too dry, a bit more flour if too wet.
- Add Herbs (Optional): If using, stir in the mixed herbs.
- Shape Dumplings: Lightly flour your hands. Take a spoonful of dough and gently roll it into a ball about the size of a golf ball. Don't overwork the dough. Place the shaped dumplings on a lightly floured plate or tray.
Cook the Dumplings (Choose one method):
- Boiling: Place dumplings on top of a simmering stew or soup. Cover the pot and steam for about 20 minutes.
- Oven-Baking: Place dumplings on a baking tray and bake at 200°C (180°C fan/ Gas Mark 6) for 20-25 minutes, until golden brown.
- Slow Cooker: Place the dumplings on top of your stew in the slow cooker, cover and cook on high for an hour or low for two. Check they are cooked through before serving.
- Serve: Serve the cooked dumplings with your stew, soup, or chosen pairing.
Notes
- The key ratio is roughly 2:1 flour to suet (e.g., 200g flour to 100g suet).
- Add water gradually until a soft, sticky dough is formed.
- Don’t overmix the dough.
- Lightly flour hands to prevent sticking.
- Cooking time will vary depending on the method.
- Adjust flavors by adding cheese, garlic powder, fresh herbs, or smoked paprika.
- Uncooked dumplings can be stored in the fridge for a few hours or frozen for later use.
- Cooked dumplings are best eaten within 2 days.
- To reheat cooked dumplings, steam them over simmering water or add them back to your stew.
