No good stew or casserole (such as my Slow Cooker Beef Stew, Braised Oxtail Stew or Big Batch Chicken Casserole recipes) is totally complete without tasty fluffy dumplings. They’re also a really cheap way to pad out a meal. They’re not the healthiest option, though you can get vegetable suet, which I’ve also used and you can’t tell the difference.
Dumplings freeze really well so if you’re batch cooking a stew add enough dumplings for the portions you’re going to freeze. When you divide the cold stew into your freezer containers simply pop a dumpling or two on top.
Slow cookers are perfect for cooking dumplings. If you like a crispy top many crock-pots are suitable for use in the oven (check your manufacturer’s handbook!) so you can crisp them up in there for 10-15 minutes after they’ve cooked through in the slow cooker.
If you want to make your dumplings a bit more exciting as dried or fresh herbs or spices when mixing the ingredients.
Suet – 100g
Self raising flour – 200g
Water – 10 tablespoons (5fl oz/150ml)
Salt and pepper – to season
Equipment: Mixing bowl, slow cooker
- Put all the dry ingredients into the bowl, add most of the water and combine to form a firm dough (adding more water if necessary).
- Divide and form into balls. I get about 8 large dumplings.
- Put on top of a stew or casserole in the slow cooker set on high and replace the lid. Cook for at least an hour (though less if you make smaller dumplings).