Thank you Rosie, I love dumplings, or dough boys as you call them, though I have never heard them called that, but it could be the state we are in. Each state seems to call things differently, I learnt the hard way when I moved from NSW to SA, a lot of confusion followed me for ages...lol
-- Edited by Grams on Wednesday 22nd of May 2013 03:32:38 PM
Rip and Rosie said
04:36 PM May 22, 2013
My mum used to make what we called "doughboys" - like dumplings in stew.
My sister loved them, but as I hated the things, she got mine too.
Haven't seen or heard of these things for 50 years, but I found a recipe on the internet, and surprised my sister for Sunday lunch last week.
I had the slow cooker on, and just dropped the doughboys into the stew/casserole about 20 minutes before serving.
We were like 2 little girls again.............and they are better than I remembered.
Ingredients
1 cup white flour 2 tsp baking powder 1 tsp sugar 0.5 tsp salt 0.5 cup milk 1 tbsp margarine
Directions
Blend dry ingredients into 1 tbsp margarine until crumbly. Add 1/2 cup milk and mix. 20 minutes before eating, drop doughboys into stew by spoonfuls allowing room for them to rise. Simmer for 20 mins. Don't lift the lid!
Serving Size: Makes about 6 doughboys
Gerty Dancer said
11:12 PM May 22, 2013
Ducklings" in our family. Yum!
GaryKelly said
03:17 AM May 23, 2013
My mum used to make them in stews. I think it was a leftover from the depression when spuds were too expensive. But I loved them, especially with lots of gravy.
Grams said
04:40 AM May 23, 2013
I agree Gary, dumplings in stews on cold winter nights, with the rain pouring and the wind howling...what more could you ask for?
Sheba said
07:04 PM May 23, 2013
Hi Pauline. I don't remember if I ever tried this, but I wrote it in my Substitutes Section, when I lived up on Cape York years ago.
Mix 1 level t'spn Carb. Soda and 1 heaped t'spn Cream of Tarter. [Substitute for Baking Powder.]
There's also a recipe for it in my CWA book that includes Ground Rice. [ Don't know what that would do.]
If you want that one, let me know.
Cheers,
Sheba.
-- Edited by Sheba on Thursday 23rd of May 2013 07:06:44 PM
pauline said
01:20 AM May 24, 2013
Baking powder that's what.............I have a big pot of steak and kidney on the stove now, would love some dumplings with it, have all other ingrediants bar that, bugger.
pauline said
02:11 AM May 24, 2013
Thanks Sheba but I don't have either of them..............have not thought about cooking dumplings ( that is what Mum called them ) for many many years, but when I read the thread realised they would have been just the thing, had to settle for toast, not the same.
Rip and Rosie said
02:21 AM May 24, 2013
I reckon if you use self raising flour, you can skip the baking soda
pauline said
02:26 AM May 24, 2013
I thought that also Rosie but wasn't sure.............too late now.
neilnruth said
02:40 AM May 24, 2013
Yes, I would have said use SR flour - oh well, next time.
Grams said
03:29 PM May 24, 2013
Baking powder is only to make something rise, eg the dumpling expand. But SR flour is always a good substitute. To make SR flour just add 1teaspoon of Baking Powder to 1 cup of plain flour...lol so it goes the other way too.
valnrob said
01:18 AM May 25, 2013
Mmmmmmm I love dunplings in golden syrup with a dollop of cream !!
Grams said
03:09 AM May 25, 2013
You know Val and Rob, I have never yet had dumplings like that, it's always been in a stew. I guess it tastes nice...lol
chaslib said
03:46 AM May 25, 2013
Golden Dumplings (sweet dumplings in a syrup sauce) was something kids loved to cook and eat when camping and they still do ..... add ice cream or custard to complete the dish - can only eat in small quantity as very sweet. I still have the recipe here somewhere - must resurrect it for my next trip!
Rip and Rosie said
04:03 AM May 25, 2013
Can you post that recipe chaslib?
neilnruth said
05:10 AM May 25, 2013
I used to make a golden syrup pudding in the microwave. All 'filling' food for hungry teenagers but I wonder about the sugar content now.
Grams said
11:12 AM May 25, 2013
Yes the sugar content is my biggest downfall, lovely to look at but must never be eaten...is my motto...ho hum.
-- Edited by Grams on Saturday 25th of May 2013 11:12:57 AM
chaslib said
06:29 PM May 25, 2013
Stacks of recipes online, but below is one I have used with Girl Guides over an open fire for years. This desert goes back to my parents and grandparents generation and is still a favourite with kids.
Actually, would love to convert to a Thermal Cooker recipe (Dream Pot) if anyone is good at that type of thing?? It would be a good desert to cook at the same time as a main meal.
GOLDEN DUMPLINGS:
Dumplings
1 cup self raising flour pinch of salt 20g butter 1 egg 50ml milk
(A small amount of castor sugar can be added to the dry ingredients, but this is optional)
Sauce 1 1/2 Cups of golden syrup 1/2 Cup of water 60g butter
cream to serve
Method
Sift flour and salt into a bowl. Rub in the butter then add the whisked egg and stir.
Add the milk slowly till the dough resembles a scone mix. Set aside and make the sauce.
Combine all sauce ingredients into a large frypan with a fitted lid. Bring to the boil to combine ingredients then turn down to a simmer.
Meanwhile roll the dough into the size of a 20 cent piece.
Place dumplings on non-stick baking paper and then gently tip into the syrup - all together. Cover with the lid and cook for about 10 minutes, turn them over and cook other side for another 10 minutes.
Serve with custard, cream or ice cream. and watch your sugar levels go off the scale!!!
Well - off now to the kitchen .... sure I have some syrup in the cupboard somewhere!!!!!
Cheers
Rip and Rosie said
07:20 PM May 25, 2013
YUM, never had the sweet ones! Oh dear, no ice cream in my freezer.............off to the shop!
Gerty Dancer said
07:21 PM May 25, 2013
One of my best days at work (in an old folks home) was when I made golden dumplings for dessert. Not only did they all love it but it sparked lovely reminiscences about how they used to make those for their family etc.
By the way, I never turn them, just leave the lid on for about 20 minutes. Sauce can be spooned over the pale bits.
chaslib said
08:35 PM May 25, 2013
OK Rosie - compromise - walk to the shop and back and then you can make and eat with ice cream but without the guilt ...........
Rip and Rosie said
11:46 PM May 25, 2013
lol chaslib, there is ALWAYS guilt!
Cloak said
09:25 PM May 26, 2013
My doctor would freak out if he knew I was enjoying this thread.... and planning some golden syrup dumplings this week... with cream... damn him.
valnrob said
01:45 AM May 29, 2013
Now I'm in the mood to make these wonderful treats too.......hmmmmm off to get some cream
Kingsthorpedavid said
01:40 AM Jun 3, 2013
Golden syrup dumplings are great in a camp oven over hot coals.
Thank you Rosie, I love dumplings, or dough boys as you call them, though I have never heard them called that, but it could be the state we are in. Each state seems to call things differently, I learnt the hard way when I moved from NSW to SA, a lot of confusion followed me for ages...lol
-- Edited by Grams on Wednesday 22nd of May 2013 03:32:38 PM
My mum used to make what we called "doughboys" - like dumplings in stew.
My sister loved them, but as I hated the things, she got mine too.
Haven't seen or heard of these things for 50 years, but I found a recipe on the internet, and surprised my sister for Sunday lunch last week.
I had the slow cooker on, and just dropped the doughboys into the stew/casserole about 20 minutes before serving.
We were like 2 little girls again.............and they are better than I remembered.
Ingredients
2 tsp baking powder
1 tsp sugar
0.5 tsp salt
0.5 cup milk
1 tbsp margarine
Directions
Serving Size: Makes about 6 doughboys
Hi Pauline. I don't remember if I ever tried this, but I wrote it in my Substitutes Section, when I lived up on Cape York years ago.
Mix 1 level t'spn Carb. Soda and 1 heaped t'spn Cream of Tarter. [Substitute for Baking Powder.]
There's also a recipe for it in my CWA book that includes Ground Rice. [ Don't know what that would do.]
If you want that one, let me know.
Cheers,
Sheba.
-- Edited by Sheba on Thursday 23rd of May 2013 07:06:44 PM
Golden Dumplings (sweet dumplings in a syrup sauce) was something kids loved to cook and eat when camping and they still do ..... add ice cream or custard to complete the dish - can only eat in small quantity as very sweet. I still have the recipe here somewhere - must resurrect it for my next trip!
Yes the sugar content is my biggest downfall, lovely to look at but must never be eaten...is my motto...ho hum.
-- Edited by Grams on Saturday 25th of May 2013 11:12:57 AM
Stacks of recipes online, but below is one I have used with Girl Guides over an open fire for years. This desert goes back to my parents and grandparents generation and is still a favourite with kids.
Actually, would love to convert to a Thermal Cooker recipe (Dream Pot) if anyone is good at that type of thing?? It would be a good desert to cook at the same time as a main meal.
GOLDEN DUMPLINGS:
Dumplings
1 cup self raising flour
pinch of salt
20g butter
1 egg
50ml milk
(A small amount of castor sugar can be added to the dry ingredients, but this is optional)
Sauce
1 1/2 Cups of golden syrup
1/2 Cup of water
60g butter
cream to serve
Method
Sift flour and salt into a bowl. Rub in the butter then add the whisked egg and stir.
Add the milk slowly till the dough resembles a scone mix. Set aside and make the sauce.
Combine all sauce ingredients into a large frypan with a fitted lid. Bring to the boil to combine ingredients then turn down to a simmer.
Meanwhile roll the dough into the size of a 20 cent piece.
Place dumplings on non-stick baking paper and then gently tip into the syrup - all together. Cover with the lid and cook for about 10 minutes, turn them over and cook other side for another 10 minutes.
Serve with custard, cream or ice cream. and watch your sugar levels go off the scale!!!
Well - off now to the kitchen .... sure I have some syrup in the cupboard somewhere!!!!!
Cheers
Oh dear, no ice cream in my freezer.............off to the shop!
By the way, I never turn them, just leave the lid on for about 20 minutes. Sauce can be spooned over the pale bits.
OK Rosie - compromise - walk to the shop and back and then you can make and eat with ice cream but without the guilt ...........
David - West flaming Wyalong