Mustard Dumplings

I like these; Mrs S doesn’t, but when it comes to adding that little something to an old fashioned beef stew on cold days when you really need something to stick to your ribs, these really hit the spot. She wants roast vegetables, which I like with maybe a meat roast, but not on their own. I’ve never understood this female (and it is predominantly female) obsession with vegetables, but today the recipe is for Mustard Dumplings and it’s dead easy. Did I say it makes four decent sized dumplings? No I did not, but it does.

Ingredients:
All purpose or plain flour, 1 heaped tablespoon
Shredded beef suet, 1 heaped tablespoon
1/2 teaspoon Keens or Coleman’s English yellow mustard powder (Or 1/2 a teaspoon of ready made mustard)
Baking powder 1 pinch
Water 1-3 tablespoons

Tools:
Mixing bowl
Wooden spoon

Method:
Dead easy, mix flour with shredded suet and baking powder. Stir in mustard or mustard powder. Now add water, a tablespoon at a time and stir in until the mix becomes a light dough and can be rolled into a ball without being all icky and sticky.

Split dumpling dough into four equal portions and roll each into a ball. Throw in half cooked stew or casserole and leave to cook for an hour. Alternatively, the dumpling dough balls can be dropped into a pan of already boiling water for thirty minutes if you want to have them separate, but as I never cook them this way, I can’t vouch for the flavour or texture.

One big do not; Do not drop dumpling mix into cold water and then bring to the boil. Trust me, it will not work. Like with boiling an egg, get the water boiling first, then drop the dumplings in. Got that? Perfect. Your stomach will love you. Trust me, I’m not an expert.

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Expatriate expostulations from Canada; a.k.a. A Sarcastic man abroad trying to stay in the middle of the road without getting run over.

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