Dumplings

Dumplings are one of those homely North of England creations born out of necessity. Back in the day, if money was tight and meat a luxury, dumplings would be cooked with a stew or casserole just to fill your belly.

Ingredients:

1 lb Self-raising flour
8 oz Beef suet
1 tblspn chopped parsley
1 tblspn chopped chives
1 egg - beaten
salt and pepper
Cold water

Method:

1. Place the flour, suet, herbs, egg, salt an pepper in a mixing bowl and gradually add enough water to form a soft dough. Roll into balls about the size of a

Restaurants chefs tend to cook neat dumplings in simmering stock for 10-15 minutes but the best way is to drop them into an oven-cooked casserole about 40 minutes before its ready so the dumplings are soft underneath and crunchy on top.