On Sat, 20 Jul 2019 19:40:18 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On 7/19/2019 4:51 PM, Julie Bove wrote:
>> >
>> > "notbob" > wrote in message
>> > ...
>> >> Never had it, before.* Tonight's the first night.
>> >>
>> >> I got the sauce/veggies(frozen) down pat, but I gotta git me some
>> >> "dumplin's".* Thought I'd ask here before hitting the web.*
>> >>
>> >> nb
>> >
>> > There are many ways to make them. I do the fluffy, biscuit type. I like
>> > to add parsley. My MIL made the kind like thick noodles. I've also heard
>> > of people using leftover pie crust.
>>
>> Ditto on the fluffy drop dumplings. The rolled thick noodle type are
>> too doughy.
>>
>> Jill
>
> I make dumplings with (ready to use from the packet) Atora beef suet,
>SR flour, fresh breadcrumbs,a little grated nutmeg, fresh or dried herbs
>(depending on season/what I've got) and salt and pepper.
>
>Atora also make a vegetarian shredded "suet" but I prefer the beef and
>use it for all dumplings including those with chicken.
>
> http://www.atora.co.uk/
> https://www.britishcornershop.co.uk/atora-shredded-suet
>
> Cook your chicken stew in a generous amount of stock, allowing a
>little extra stock because the dumplings will need to swim in it. White
>wine is a good way to extend the stock.
>
> While the chicken is cooking make your dumpling mixture, add water, and
>roll it in your palms into little balls, If your dough is sticky flour
>your hands. Rest them on a plate. When the meat is done add the
>dumplings to the stock and simmer for half an hour. I like to turn them
>half way through.
>
>
> Janet UK
>
>
thank you. I have not read about that kind of preparation. It was
interesting to me.
Janet US