Vegetarian suet is a truly wonderful product and dumplings are
really easy to make.
100g/4oz of self-raising flour
50g/2oz of vegetable suet
large pinch of salt
80ml cold water
Mix the flour, suet and salt with the water
Divide and shape into four for large or eight for smaller
versions
Drop into simmering soup and cook for 20 minutes
Here's the thing … traditionally dumplings are placed on top of
a casserole with a tightly fitting lid. Casseroles have a thicker
consistency than soup and obviously, usually, slow cooked in the
oven. Soup simmers on top of the hob and saucepan lids “sit” on
top of the pan and are not what I'd describe as “tightly fitting”.
Here's my tip - tear off a sheet of foil large enough to overlap the
pan, push down slightly and then secure with the lid. Make sure
your soup is simmering gently before you add the dumplings and seal
with foil. 20 minutes later you'll have dumplings the size of which
you wouldn't believe!
A bowl of soup with dumplings – what's not to love and it can be
veggie or not!
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