Would any one have recipe for old fashion dumpling like mum and nan use to make in the big beef stew
Sheba said
07:36 PM Jun 14, 2011
Dumpling or Yorkshire Pudding lilly ? It might take a few days to find the right Recipe Book. [Don't laugh, you haven't seen my Library.]
Cheers,
Sheba.
-- Edited by Sheba on Tuesday 14th of June 2011 07:43:18 PM
lilly31 said
07:41 PM Jun 14, 2011
Sheba wrote:
Dumpling or Yorkshire Pudding lilly ?
Cheer,
Sheba.
Dumpling thanks sheba .. the ones that steam in the pot with the stew .... I tryed to make them but they were bit chewy ...my mum use to make them in winter she also made golden syrup ones
Sheba said
07:45 PM Jun 14, 2011
I've got the Syrup Dumplings already. Do you want that one too ?
Also a Herbed Scone Top for a Casserole.
Cheers,
Sheba.
-- Edited by Sheba on Tuesday 14th of June 2011 07:49:02 PM
Sheba said
08:09 PM Jun 14, 2011
This is the first one I've found so far. It's for Dumplings to go with Irish Stew.
Sift flour and salt, add Lemon Rind and finely shredded Suet. Mix to a firm Dough
with Lemon Juice and Cold Water. Roll into about 6 to 8 balls. Poach gently
in a small quantity of liquid in a lidded pan or steam 30-45 minutes.
Serve hot and freshly cooked. Dumplings may be cooked over Stewed Meat or
Stewed Fruit, care being taken to rest them on semi-solid pieces of food in Pan or
Casserole, not allowing the Dumpling to be submerged.
Note:- For a lighter Dumpling use 1 Oz Butter in place of Suet and use milk for
mixing ; mix to softer Dough and cook 15 to 20 minutes in a littlr liquid or on top
of a Casserole mixture.
There are 7 variations. Bacon, Parsley, Carrot, Spiced, Date, Candied Lemon, or
Apple Suet.
Will post them if you want.
Cheers,
Sheba.
Sheba said
08:41 PM Jun 14, 2011
jimricho wrote:
I've put on a kilo just reading this bloody thread!
I've got plenty more where these came from Jim.
Cheers,
Sheba.
gordon_adl said
09:18 PM Jun 14, 2011
I'm going camping again this weekend and the weather is supposed to be cold and wet. Thinking I want to make a dessert that can sit in the crockpot and would go good around the campfire with a nice port. Any ideas?
gubby said
09:26 PM Jun 14, 2011
The ones my wife makes are the same as my mother used to make:
1 Cup Plain Flour, 1 Cup SR Flour, Sieved into bowl, add a good pinch of salt, then rub 4oz Butter/Margerine in with fingertips, add a little water, stirring to make a sticky dough, scoop into Ping Pong ball size and drop into hot stew. Cover and cook roughly 20 - 30 mins.
Then Eat and Enjoy....
Happywanderer said
10:34 PM Jun 14, 2011
Its really just a scone dough and the same as scones, only mix lightly so they don't get tough. Think the stew dumplings and golden syrup ones are made the same way.
jimricho said
06:01 AM Jun 15, 2011
Americans from the southern US states do a breakfast they call "buscuits and gravy". The "biscuit" is more like a buttermilk scone and the "gravy" is a mixture of gravy, mince, spicy sausage slices, milk, spices and gord knows what else.
Firefly said
08:46 AM Jun 15, 2011
Jim I always wondered what that was when I heard it on the telly mate.
lilly31 said
12:34 PM Jun 15, 2011
Thanks people... I am cooking a pot of beef stew today so i will try out one of the recipes ..i do think they are called suet dumpling ... great winter filler food
tonyd said
12:49 AM Jun 16, 2011
Ah, memories. Can you still get suet in these nanny-state healthy days? Or lard? Cheers, Tony
jimricho said
06:44 AM Jun 16, 2011
tonyd wrote:
Ah, memories. Can you still get suet in these nanny-state healthy days? Or lard? Cheers, Tony
Probably not for the reason you state but you can buy plenty of snack foods that contain more chemicals that food.
Firefly said
10:01 AM Jun 16, 2011
Thats sooo funny Jim but sadly its spot on mate.
Happywanderer said
02:52 PM Jun 16, 2011
You must still be able to get lard as my neighbour who is English (as in from England) said she still uses it. I was shocked as she suffers from Crohns Disease and that is only one of the products she eats that I wouldn't touch.
Sheba said
03:49 PM Jun 16, 2011
Last time I used Lard, was about 1996. I have [somewhere] a Ginger Steamed Pudding recipe that uses it, and if you substitute Butter or Marge for the Lard, the Pudding is just not anywhere near as nice. The difference is very noticable.
Cheers,
Sheba.
lilly31 said
03:58 PM Jun 16, 2011
LARD.. You can still but it at some butcher shops .. but i use butter instead ..Must say i did dumpling last night in my stew was lovely thank for all you help .. be good campfire dish now ... Sheba what is different between syrup dumpling and plain one ..
Maybe we should do a nomad cooking book sure it would be a best seller
-- Edited by lilly31 on Thursday 16th of June 2011 03:59:20 PM
-- Edited by lilly31 on Thursday 16th of June 2011 04:09:49 PM
Ma said
04:11 PM Jun 16, 2011
You can buy lard in any of the major supermarkets too. Mind you I haven't seen it in Aldi though
Sheba said
06:54 PM Jun 16, 2011
These are all from the 1975 Edition of the C.W.A. Cookery Book , WA.
Dumplings [Baked] , with Syrup. [No 1.]
Short Pastry. Butter. Sugar. Lemon Juice. Golden Syrup. Water. Apples.
Make some Short Pastry and roll out. Cut into 76mm [3 inch] squares, put some
Apples, sliced finely, on each. sprinkle with Sugar and Lemon Juice, wet the
edges and fold over the corners.
Turn upside down in your Baking dish. If liked, Raisins, Sultanas, Dates, or any
other Fruit may be used instead of Apples.
The Syrup.
1Tab'sp'n Butter. Juice of 1 Lemon. 1 Cup Water.
2 Heaped Tab'sp'ns Golden Syrup. 1/2 Breakfast Cup Sugar.
Put all together in a Saucepan and bring to the boil. Boil for about 5 minutes and
pour over the Pastry. Bake about 20 minutes in a medium oven.
1 Dessertsp'n Sugar. 1/2 Cup Chopped Suet. A pinch Salt.
1 Tab'sp'n Butter.
Put Golden Syrup, Butter, and Water into saucepan and bring to the boil. Take the
Flour, Suet, Salt, Sugar, and mix all into a stiff Dough with the Water. Break off
pieces and mould round. Drop all into the Syrup and simmer gently for 20 mins.
When serving, put Syrup they were cooked in over them.
Golden Dumplings. [No. 3. ]
1 Cup S/R Flour. 1 Tablespoon Butter. 1 Egg. A little Milk.
Rub Butter into Flour, and add beaten Egg and Milk. Roll into small balls and drop into Boiling Syrup.
Syrup.
1 Cup Water. 1 Tab'spoon Butter. 1 Cup Sugar. 1 Tab'spoon Golden Syrup.
These may be put into a greased Pie-dish, Syrup poured over and cooked in
Mod. Oven for 20 minutes, instead of Boiling 20 minutes.
HOW MANY K'S FOR THAT LOT JIM ?
Cheers,
Sheba.
jimricho said
06:17 PM Jun 17, 2011
I won't know until I get up out of my chair! (or if I can!)
rodandjean said
01:10 PM Jun 21, 2011
YOU CAN ALSO PURCHASE AGOOD PREMIXED PACKET FROM MOST SUPERMARKET SHELVES ITS QUICK TO PREPARE & TASTES GOOD TO
capt cream bun said
09:35 PM Jun 21, 2011
I bought some lard from Coles is S.A. about eighteen months ago. It was in a container a bit like a one Lt milk carton.
I wanted just once more and for old times sake to cook some chips just like Mum did in the good old days. Yep i am sure it was about eighteen months ago just six months before my heart attack, yep thats right.
ChiChi1 said
09:40 PM Jun 21, 2011
Weren't the chips good though.
Romy5152 said
11:34 PM Jul 1, 2011
I remember the first time I used an electric stove to make golden syrup dumplings when I was 19. I kept turning the stove up because the light kept going out. Needless to say, the dumplings burned, and when I took the saucepan down to the creek bank to empty it, even the working dogs wouldn't eat them! lol
-- Edited by Romy5152 on Friday 1st of July 2011 11:34:43 PM
Rip and Rosie said
09:58 AM Jul 2, 2011
ROFLTMTFO (rolling on floor laughing till my teeth fall out)
Reminds me of the first time my mum told me to mix a spoonful of cornflour in water to thicken the stew - about half a dozen spoonsfull later, I remembered she said the stew needed to be boiling.
I remember mum's dumplings - we called then dough-boys- I hated them, but my sister still salivates at the mention of them, and I used to slip mine across to her when mum wasn't looking.
Romy5152 said
09:47 PM Jul 18, 2011
lol And I can identify with your sister Rip and Rosie - I love dumplings with beef casserole.
My recipe is very simple and it only has 3 ingredients: 1 cup SR flour, rub in 1 tab butter or margarine with fingertips, and then add enough milk to make a soft sticky dough. About 20 minutes before you intend eating the casserole, drop spoonfuls into the casserole, re-cover, and cook for 15 - 20 minutes. Yum! So light and fluffy!
Btw, my cooking skills have improved somewhat over the years since that episode.
-- Edited by Romy5152 on Monday 18th of July 2011 09:49:29 PM
BeeDee said
08:58 PM Jul 26, 2011
Thank you to everyone for the wonderful Dumpling recipes.
Definitely bought back wonderful memories of cold winter's nights, Mum's magic stew with light and fluffy dumplings on top. Mmmmm...... can taste it even now.
Have added your recipes to my 'Old Favorites' collection.
Love the idea of a Grey Nomad Recipe Book...... especially all the recipes from days gone by that seem to have been lost amidst all the frozen meals, take-aways and fast food in general.
Would any one have recipe for old fashion dumpling like mum and nan use to make in the big beef stew
Dumpling or Yorkshire Pudding lilly ? It might take a few days to find the right Recipe Book. [Don't laugh, you haven't seen my Library.]
Cheers,
Sheba.
-- Edited by Sheba on Tuesday 14th of June 2011 07:43:18 PM
Dumpling thanks sheba .. the ones that steam in the pot with the stew .... I tryed to make them but they were bit chewy ...my mum use to make them in winter she also made golden syrup ones
I've got the Syrup Dumplings already. Do you want that one too ?
Also a Herbed Scone Top for a Casserole.
Cheers,
Sheba.
-- Edited by Sheba on Tuesday 14th of June 2011 07:49:02 PM
This is the first one I've found so far. It's for Dumplings to go with Irish Stew.
Dumplings for Stew.
Ingreds:- 2 Cups sifted flour. 1 1/4 Teaspoons Baking Powder.
3/4 Teaspoon Salt. 1 Tab'spoon Butter.
about 2/3 cup Milk.
Method:- Sift dry ingreds. together. Cut in Butter. Add Milk to make a soft Dough.
Turn onto a floured Board and roll 1/2 inch thick. Cut into small
squares, drop into hot liquid, cover closely and cook 20 minutes.
Makes 12.
Hope this is the right one, but will keep looking.
Cheers,
Sheba.
-- Edited by Sheba on Tuesday 14th of June 2011 08:12:49 PM
This one might be the right one. It's from one of my Mother's recipe books. Don't know the year. It's an Aerophos [Flour Brand] book.
Suet Dumplings.
4 Ozs. Self-raising Flour. 2 Ozs. Finely Shredded Beef Suet.
1/4 Level Teaspoon Salt. Squeeze of Lemon Juice.
1 Level Teaspoon Grated Lemon Rind. 3 Tablespoons Cold Water.
Sift flour and salt, add Lemon Rind and finely shredded Suet. Mix to a firm Dough
with Lemon Juice and Cold Water. Roll into about 6 to 8 balls. Poach gently
in a small quantity of liquid in a lidded pan or steam 30-45 minutes.
Serve hot and freshly cooked. Dumplings may be cooked over Stewed Meat or
Stewed Fruit, care being taken to rest them on semi-solid pieces of food in Pan or
Casserole, not allowing the Dumpling to be submerged.
Note:- For a lighter Dumpling use 1 Oz Butter in place of Suet and use milk for
mixing ; mix to softer Dough and cook 15 to 20 minutes in a littlr liquid or on top
of a Casserole mixture.
There are 7 variations. Bacon, Parsley, Carrot, Spiced, Date, Candied Lemon, or
Apple Suet.
Will post them if you want.
Cheers,
Sheba.
I've got plenty more where these came from Jim.
Cheers,
Sheba.
The ones my wife makes are the same as my mother used to make:
1 Cup Plain Flour, 1 Cup SR Flour, Sieved into bowl, add a good pinch of salt, then rub 4oz Butter/Margerine in with fingertips, add a little water, stirring to make a sticky dough, scoop into Ping Pong ball size and drop into hot stew. Cover and cook roughly 20 - 30 mins.
Then Eat and Enjoy....
Jim I always wondered what that was when I heard it on the telly mate.
Probably not for the reason you state but you can buy plenty of snack foods that contain more chemicals that food.
Thats sooo funny Jim but sadly its spot on mate.
Last time I used Lard, was about 1996. I have [somewhere] a Ginger Steamed Pudding recipe that uses it, and if you substitute Butter or Marge for the Lard, the Pudding is just not anywhere near as nice. The difference is very noticable.
Cheers,
Sheba.
LARD.. You can still but it at some butcher shops .. but i use butter instead ..Must say i did dumpling last night in my stew was lovely thank for all you help .. be good campfire dish now ...
Sheba
what is different between syrup dumpling and plain one ..
Maybe we should do a nomad cooking book sure it would be a best seller
-- Edited by lilly31 on Thursday 16th of June 2011 03:59:20 PM
-- Edited by lilly31 on Thursday 16th of June 2011 04:09:49 PM
You can buy lard in any of the major supermarkets too. Mind you I haven't seen it in Aldi though
These are all from the 1975 Edition of the C.W.A. Cookery Book , WA.
Dumplings [Baked] , with Syrup. [No 1.]
Short Pastry. Butter. Sugar. Lemon Juice. Golden Syrup. Water. Apples.
Make some Short Pastry and roll out. Cut into 76mm [3 inch] squares, put some
Apples, sliced finely, on each. sprinkle with Sugar and Lemon Juice, wet the
edges and fold over the corners.
Turn upside down in your Baking dish. If liked, Raisins, Sultanas, Dates, or any
other Fruit may be used instead of Apples.
The Syrup.
1Tab'sp'n Butter. Juice of 1 Lemon. 1 Cup Water.
2 Heaped Tab'sp'ns Golden Syrup. 1/2 Breakfast Cup Sugar.
Put all together in a Saucepan and bring to the boil. Boil for about 5 minutes and
pour over the Pastry. Bake about 20 minutes in a medium oven.
Dumplings. [Boiled.] [No.2.]
2 Tab'sp'ns Golden Syrup. 2 Cups S/R Flour. 2 Cups Water.
1 Dessertsp'n Sugar. 1/2 Cup Chopped Suet. A pinch Salt.
1 Tab'sp'n Butter.
Put Golden Syrup, Butter, and Water into saucepan and bring to the boil. Take the
Flour, Suet, Salt, Sugar, and mix all into a stiff Dough with the Water. Break off
pieces and mould round. Drop all into the Syrup and simmer gently for 20 mins.
When serving, put Syrup they were cooked in over them.
Golden Dumplings. [No. 3. ]
1 Cup S/R Flour. 1 Tablespoon Butter. 1 Egg. A little Milk.
Rub Butter into Flour, and add beaten Egg and Milk. Roll into small balls and drop into Boiling Syrup.
Syrup.
1 Cup Water. 1 Tab'spoon Butter. 1 Cup Sugar. 1 Tab'spoon Golden Syrup.
These may be put into a greased Pie-dish, Syrup poured over and cooked in
Mod. Oven for 20 minutes, instead of Boiling 20 minutes.
HOW MANY K'S FOR THAT LOT JIM ?
Cheers,
Sheba.
I bought some lard from Coles is S.A. about eighteen months ago. It was in a container a bit like a one Lt milk carton.
I wanted just once more and for old times sake to cook some chips just like Mum did in the good old days. Yep i am sure it was about eighteen months ago just six months before my heart attack, yep thats right.
I remember the first time I used an electric stove to make golden syrup dumplings when I was 19. I kept turning the stove up because the light kept going out. Needless to say, the dumplings burned, and when I took the saucepan down to the creek bank to empty it, even the working dogs wouldn't eat them! lol
-- Edited by Romy5152 on Friday 1st of July 2011 11:34:43 PM
Reminds me of the first time my mum told me to mix a spoonful of cornflour in water to thicken the stew - about half a dozen spoonsfull later, I remembered she said the stew needed to be boiling.
I remember mum's dumplings - we called then dough-boys- I hated them, but my sister still salivates at the mention of them, and I used to slip mine across to her when mum wasn't looking.
lol And I can identify with your sister Rip and Rosie - I love dumplings with beef casserole.
My recipe is very simple and it only has 3 ingredients: 1 cup SR flour, rub in 1 tab butter or margarine with fingertips, and then add enough milk to make a soft sticky dough. About 20 minutes before you intend eating the casserole, drop spoonfuls into the casserole, re-cover, and cook for 15 - 20 minutes. Yum! So light and fluffy!
Btw, my cooking skills have improved somewhat over the years since that episode.
-- Edited by Romy5152 on Monday 18th of July 2011 09:49:29 PM
Thank you to everyone for the wonderful Dumpling recipes.
Definitely bought back wonderful memories of cold winter's nights, Mum's magic stew with light and fluffy dumplings on top. Mmmmm...... can taste it even now.
Have added your recipes to my 'Old Favorites' collection.
Love the idea of a Grey Nomad Recipe Book...... especially all the recipes from days gone by that seem to have been lost amidst all the frozen meals, take-aways and fast food in general.
Thanks once again
Di