Dumplings

Updated at: Sat, 01 Jun 2024 19:08:24 GMT

Step 1

Sift your flour, salt and bicarb into a large mixing bowl.

Step 2

Using a cheesegrater grate the butter into the flour and mix the flour and fat/butter, bicarb and salt together until it’s as small as possible and then use your fingers to make into breadcrumbs.

Step 3

Slowly add the milk a little at a time into the mix until your dumplings are firm, but not wet. If you add too much milk, then just throw in a spoonful of flour. This is where most mistakes might occur, you really need to move the dumpling mix around in your bowl to get it all mixed up, rather than feeling lazy and putting in too much of the milk.

Step 4

Using floured hands, or a large floured spoon, make your dumplings, roll them for about 7-10 seconds each ball (I like to put them onto a plate ready to drop into the liquid. They should be firm, but not compressed/squashed.

Step 5

Bring your stew to the boil, making sure there’s enough liquid for the dumplings to swim in – or you can just make up a gravy on its own in a saucepan with a couple of Oxo cubes/stock cubes and water. Drop the dumplings into the liquid and bring to the boil, cover the saucepan with a lid. After 12 minutes carefully flip each dumpling over and put the lid back on.

Step 6

After 15 minutes the dumplings should be ready to eat…. and lovely and fluffy. If they turn out a bit solid, then try to use a bit less milk next time, or make sure you’re not squashing your dumplings too tight, or make sure there’s enough liquid for them and enough room for them to expand. if they’re a bit squidgy in the middle, then the same rules apply, or maybe they need another 5 minutes!

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