Tuesday, 9 September 2008

Wholemeal dumplings

I served these last night with a stew of beef mince, beans, tomatoes and anything that needed eating up in the fridge!

Makes 4 large ones
50g shredded suet
100g wholemeal flour (use sprouted flour if possible)
3-4 tbsp water
1 tsp mustard or a good pinch of herbs (optional)
Pinch of salt and pepper

Mix the flour and suet together and ensure there are no big lumps. Add the mustard or herbs if using and season. Add water to the mixture until it forms a thick paste. Make four balls.
These can be cooked on top of a soup or stew, or poached in boiling stock or water for about 15 minutes.

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