If you fancied a change why not serve dumplings instead of potatoes with the goulash … with or without suet. Personal taste really – dumplings made with suet have more texture to them. If you prefer light and fluffy then probably without suet would be better for you. If you've never sampled this delicacy then the only way is to make them both ways and decide for yourself.
Suet Dumplings
100g self raising flour
50g vegetable suet
pinch of salt
60ml of ice cold water
A generous pinch of dried mixed herbs - optional
Mix the flour, suet and salt with the water – you want to achieve a firm dough with some give.
Divide into eight and shape into balls.
Place on top of your casserole or soup, simmer for 20 minutes. Ensure that the casserole or saucepan has a tight fitting lid.
Dumplings sans suet
140g cold unsalted butter
250g self raising flour
salt and black pepper
150ml cold water
Generous pinch of mixed herbs – optional
Back to basics – rub the butter into the flour – aka the rubbing in method – until it resembles fine breadcrumbs. Add the herbs and a pinch of salt and black pepper. Add the cold water and mix quickly to form a dough. Dust your hands with flour and divide the dough into twelve and form into balls.
Add to the top of your casserole, soup or stew and bake for 20 minutes, as above.
You might think this is a lot of fuss about nothing – I suppose you have to be a certain age – give them a try, see for yourself!
Or you could have a posh version …
Parmesan Dumplings
In a large bowl, mix together
100g (4oz) self raising flour
50g (2oz) vegetarian suet
pinch of salt
15g grated Parmesan cheese
add 5 tbsps of ice cold water – 100ml approx
– enough to give a
firm but pliable dough. Divide into 8 dumplings – 6 if
you'd like big ones!
30g grated Parmesan cheese to garnish
Pre-heat oven 180fan/200c/Gas 6.
Add the dumplings to the goulash and sprinkle 30g of parmesan cheese over the dumplings and cook for 30 minutes.
Serve in a warmed bowl – delicious!
Or you could choose a cobbler …
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