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Top off your stews or casseroles with this quick, easy and deliciously fluffy suet dumplings recipe. Perfection every time, guaranteed!
I lived in Britain for 15 years, and my English mother-in-law makes amazing suet dumplings. She taught me to make them because they’re a favorite of my husband’s. He’s not a big fan of stew, but if I add dumplings to my Dutch Oven Beef Stew, he’s a happy man! These dumplings are light, fluffy and oh so delicious!
How To Make Suet Dumplings
- Combine the dry ingredients.
- Add cold water a little at a time.
- Form into balls.
- Place on top of your stew or casserole to finish cooking.
- Serve and enjoy!
Suet Notes
Suet is a hard, rendered fat that is used in many traditional British recipes. It often made from beef or lamb fat, but is also made using vegetable oil.
Suet is not commonly found in stores outside the UK, but vegetable suet can be found here on Amazon (#paidlink). If you’d like to try to make this recipe without it, I recommend cutting grated, frozen butter into the flour as a substitute, but please note that butter melts much faster than suet and results could be somewhat greasy if the butter isn’t cut into the dough well enough.
Ingredient Notes
- Flour: I use all purpose flour for this recipe and add a little baking powder. Always make sure your baking powder is fresh as this can have a huge impact on how well your dumplings come out.
- Suet: I use vegetable suet as it’s easier for me to source, but you can use whatever type you like best (see my suet notes for more information).
- Salt: A pinch of salt is all that is needed for this recipe. You can use any salt you like,
- Water: It’s best to use cold water as this helps to keep the suet dumplings manageable whilst forming them into balls, warm water would make them sticky and difficult to handle.
Step By Step Instructions
Sift the flour, salt and baking powder into a medium sized bowl.
Mix the suet evenly into the flour mixture.
Pour the cold water in bit by bit to form a dough.
Form the dough into balls equal in size.
Place the suet dumplings onto the top of your cooking stew or casserole.
Alternatively, you can steam your dumplings in a steamer placed 2 inches apart for 15 to 20 minutes or until fluffy, tender and cooked through.
Allow the suet dumplings to finish cooking.
Serve and enjoy!
Tips & Variations
- Don’t over mix your dough – Overworking the dough can result in tough dumplings. If you think you might have overworked, leave your dumplings to rest for at least 10 minutes before cooking.
- Always be sure to use cold water when forming the suet dumpling dough, warm water will make them sticky and difficult to roll into balls.
- Flavor your dumplings before adding the water to the mixture, such as minced garlic, chopped fresh herbs, dried oregano, grated cheese, or some chili flakes for a little heat.
Make ahead and Freezing Instructions
- Make Ahead: roll them into balls and place on a plate scattered with a light dusting of flour, then cover with clingfilm and set to one side until they’re ready to add to your stew.
- Freezing: Freeze the dumplings raw on the baking sheet or dish about two inches apart. Once frozen, transfer the dumplings into a freezer bag and freeze for up to three months. When ready to use, thaw and use as directed in the recipe.
FAQs
Why are my dumplings not light and fluffy?
Overworking your dough can cause a dense, hard dumpling. If you’re prone to over mixing, let your dumplings rest for at least 10 minutes before cooing.
Did you make this?
Recipe
Suet Dumplings
Ingredients
- 1 cup all purpose flour
- ¾ cups suet
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 to 4 Tablespoons cold water (up to 8 tablespoons for the U.S. (see the recipe notes for more info))
Instructions
- Sift the flour into a medium sized bowl. Add the salt and baking powder.
- Mix the suet into the flour.
- Add 3 tablespoons of cold water. If the dough is dry, add more water until you have a soft, slightly sticky dough.
- Divide the dough into 8 evenly sized pieces and shape into round balls between your palms.
- Place the balls on top of a simmering (not boiling) stew for the last 20 minutes of its cooking time laying them on the surface of the liquid about 2 inches apart. Cover the pot with the lid and cook for a further 20 minutes. Remove the lid to be sure the dumplings are well-risen; if not, cook for a few minutes more.
- Alternatively, you can steam your dumplings in a steamer placed 2 inches apart for 15 to 20 minutes or until fluffy, tender and cooked through.
Tips
- For a crisper result, remove the lid after 20 minutes and cook for another 10 mins until the dumplings are browned.
- Don’t over mix your dough – Overworking the dough can result in tough dumplings. If you think you might have overworked, leave your dumplings to rest for at least 10 minutes before cooking.
- Always be sure to use cold water when forming the suet dumpling dough, warm water will make them sticky and difficult to roll into balls.
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