On 2019-07-20 12:53 p.m., U.S. Janet B. wrote:
> 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.Â* Tonight's the first night.
>>>>>
>>>>> I got the sauce/veggies(frozen) down pat, but I gotta git me some
>>>>> "dumplin's".Â* Thought I'd ask here before hitting the web.Â*
>>>>>
>>>>> 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
>
My mother also made them that way. It's a traditional, British way of
making dumplings. Dad liked them made much larger though:-)