Suet dumplings recipe
“Wonderfully warming and filling winter comfort food addition to stews and hotpots”
- Preparation time: 5 mins
- Cook time: 15 mins
- Total time: 20 mins
- Yield: serves 4
This dumpling recipe uses gluten free vegetable suet which usually uses rice flour as an anti-caking agent. Normal animal derived suet uses wheat flour, so you need to be extra careful if you are going to use suet as you need to carefully check what has been added to it.
Since I moved to Canada I haven't been able to get gluten free vegetable suet—in fact I haven't ever seen any type of suet for sale—so I had to come up with an alternative suet free savoury dumpling recipe that works well—though it doesn't form into balls. It's more of a cobbler style topping that spreads over the entire pot of hotpot, but it still rises beautifully into a light fluffy dumpling.
- In a bowl mix the rice flour, potato flour, suet, yogurt, optional herbs, baking powder, and seasoning; dry mix to combine ingredients.
- Add the water and mix until all the dry ingredients have been incorporated, making sure the mixture doesn't get too wet; it needs to be able to be formed into dumpling balls.
- Shape the dumpling mixture into 7-8 dumplings, and gently drop onto the simmering stew or hotpot.
- Cover and gently simmer for 15 minutes—do not remove the lid to peek, the dumplings will rise to light puffy balls.
- These dumplings are so light they melt in the mouth. Serve with a good portion of stew or hotpot and a mixture of any lightly steamed vegetables, or even some roast parnsips.