Anyone for dumplings!?

In my humble opinion dumplings are the food of the Gods – the ultimate accompaniment to any casserole, soup or stew.

Before we begin … a couple of tips

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 the hob and a saucepan lid “sits” on top of the pan and is 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!

If you've any dumplings leftover for the next day here's a bonus – microwave them on high for 10/15 seconds – light as a feather – note to self – in future make enough dumplings for second helpings to microwave!

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.

Fluffy and light – the ultimate winter warmer.

Or you could have a posh version …

A Hungarian rhapsody

This old favourite is great whatever time of the year.

Here's my latest thought, “zhuzhed” a little. These days goulash seems to be served with rice or, spatzle (a soft egg noodle). I'm an old fashioned kinda gal with certain dishes and goulash is one of them. I like to serve mine, as was done in the 70s, with new potatoes. The ultimate comfort food however you want to serve it – by the way don't forget the sour cream - stirring in or even a blob on top – optional of course.

Hungarian Goulash

Serves 4-6 depending on size of appetite

900g braising steak, diced

glug of rapeseed oil to seal the beef

1 large onion, chopped as finely as possible

*8 tbsp tomato ketchup

*2 tbsp Worcestershire sauce

*1 tbsp soft dark brown sugar

*2 tsps salt

*2 tsps Hungarian sweet paprika

*½ tsp mustard powder

300ml water

2 beef stock pots

1 tbsp cornflour mixed with 1 tbsp water

small tub of sour cream - optional

Use a large frying pan and seal the steak in the rapeseed oil – in small batches – if you overfill the pan you will finish up with grey steak and it will “stew” - not nice! Set the batches aside in the slow cooker. Soften the onion for 2 minutes and then add to the steak.

In a medium sized bowl mix together the ingredients marked *.

Using the same frying pan – and therefore any residual juices, add the water and the stock pots, bring to the boil and stir until the pots have melted. Add the mixed ingredients * and pour over the beef.

Cover and cook on low for 8 hours or until meat is tender.

At the end of the cooking time, using a slotted spoon, remove the steak from the gravy. Mix the cornflour with water and stir into goulash and cook on high to thicken.

Add the steak back into the thickened gravy and you're good to go.

Or forget the new potatoes and serve it with either of the bread recipes – in a bowl with bread to dunk.

Perfect!

A Hungarian rhapsody

I'm sure it's no surprise that the “Hungarian” refers to goulash. This time of year when it's turning cold it's difficult not to get bored once you've exhausted all the old favourites.

Here's my latest thought, “zhuzhed” a little. These days goulash seems to be served with rice or, spatzle (a soft egg noodle). I'm an old fashioned kinda gal with certain dishes and goulash is one of them. I like to serve mine, as was done in the 70s, with new potatoes. The ultimate comfort food however you want to serve it – by the way don't forget the sour cream - stirring in or even a blob on top – optional of course.

Hungarian Goulash

Serves 4-6 depending on size of appetite

900g braising steak, diced

glug of rapeseed oil to seal the beef

1 large onion, chopped as finely as possible

*8 tbsp tomato ketchup

*2 tbsp Worcestershire sauce

*1 tbsp soft dark brown sugar

*2 tsps salt

*2 tsps Hungarian sweet paprika

*½ tsp mustard powder

300ml water

2 beef stock pots

1 tbsp cornflour mixed with 1 tbsp water

small tub of sour cream - optional

Use a large frying pan and seal the steak in the rapeseed oil – in small batches – if you overfill the pan you will finish up with grey steak and it will “stew” - not nice! Set the batches aside in the slow cooker. Soften the onion for 2 minutes and then add to the steak.

In a medium sized bowl mix together the ingredients marked *.

Using the same frying pan – and therefore any residual juices, add the water and the stock pots, bring to the boil and stir until the pots have melted. Add the mixed ingredients * and pour over the beef.

Cover and cook on low for 8 hours or until meat is tender.

At the end of the cooking time, using a slotted spoon, remove the steak from the gravy. Mix the cornflour with water and stir into goulash and cook on high to thicken.

Add the steak back into the thickened gravy and you're good to go.

Perfect for the hungry hordes!