729. AYRSHIRE BACON DUMPLINGS
6 oz self raising flour
Salt and Pepper
2 teaspoons chopped fresh parsley or 1 teaspoon dried
1/2 teaspoon dried mixed herbs
3 oz shredded suet
3 oz smoked bacon rashers, finely chopped
In a bowl, mix the flour and seasoning. Add the mixed herbs and parsley and mix well. Rub in the suet, adding just enough water to make a firm but pliable dough. Shape into approx. 12 balls. Make a small indentation into each ball with your thumb and push in a little chopped bacon.
Dampen the edges, pinch together (sealing the bacon inside) and re-roll the ball. The finished dumplings should then be boiled in a saucepan for approx. 45-50 minutes. They should then be added almost at the end of cooking time for the dish to which it is being added.
Another alternative would be to add it to the stew, soup etc approx 45-50 minutes before the end of the cooking time for that dish.
more recipes here
Ayrshire Bacon Dumplings
-
- Mega Heid Poster
- Posts: 2422
- Joined: Fri Dec 31, 2004 10:24 pm
Ayrshire Bacon Dumplings
Be kind. Everyone you meet is fighting a hard battle.
-
- Mega Heid Poster
- Posts: 2422
- Joined: Fri Dec 31, 2004 10:24 pm
Hi Anne
That isn't my doughball recipe. It arrived by email via my "Ayrshire Google Alerts".
I do think that if you left out the herbs and bacon bits and just used flour, suet/lard, salt and pepper and water, you'd get a close proximation of what oor mammies made.
Having said that, I have to admit that whenever I make stew with "dumplings" I take a roll of Pillsbury ready made biscuits/dinner-rolls....(you know the kind that you hit on the edge of a counter and the tube bursts open and unravels 8 perfectly formed wee circles of dough) Well, twenty minutes before it's done, I just place them in a circle on top of the bubbling stew, cover and simmer for twenty minutes, and voila, fluffy dumplings done to a turn!
(If my granny could read this, she'd be turning in her grave)
Cheers, Anne, Catherine
That isn't my doughball recipe. It arrived by email via my "Ayrshire Google Alerts".
I do think that if you left out the herbs and bacon bits and just used flour, suet/lard, salt and pepper and water, you'd get a close proximation of what oor mammies made.
Having said that, I have to admit that whenever I make stew with "dumplings" I take a roll of Pillsbury ready made biscuits/dinner-rolls....(you know the kind that you hit on the edge of a counter and the tube bursts open and unravels 8 perfectly formed wee circles of dough) Well, twenty minutes before it's done, I just place them in a circle on top of the bubbling stew, cover and simmer for twenty minutes, and voila, fluffy dumplings done to a turn!
(If my granny could read this, she'd be turning in her grave)
Cheers, Anne, Catherine
Be kind. Everyone you meet is fighting a hard battle.
-
- Mega Heid Poster
- Posts: 1586
- Joined: Sat Jan 01, 2005 12:22 pm
- Location: Germany, formerly Saltcoats
Here's a dumpling recipe out of my old Dundee Homecraft Book (which I still use):
1/4 pound flour
1/2 teasp. baking powder
2 oz. suet
salt & pepper
cold water
Mix dry ingredients. Chop suet & add. Mix to elastic dough. Shape into balls & drop into pan or stew 30 minutes before serving.
Irene
1/4 pound flour
1/2 teasp. baking powder
2 oz. suet
salt & pepper
cold water
Mix dry ingredients. Chop suet & add. Mix to elastic dough. Shape into balls & drop into pan or stew 30 minutes before serving.
Irene
The most important hour is always the present, the most significant person is the one opposite you right now, and the most necessary deed is always love. - Meister Eckhart (c.1260 - c.1328)
Re: Ayrshire Bacon Dumplings
Probably a silly question but is there anything can be used instead of suet? Nobody I know has ever used suet to cook with but I do see recipes I would like to try but using the suet. I was thinking something without cholesterol
nah couldnt use olive oil could you? or even margarine? has to be suet does it?
Phyl. the dill.
nah couldnt use olive oil could you? or even margarine? has to be suet does it?
Phyl. the dill.
Re: Ayrshire Bacon Dumplings
Phyl. wrote:Probably a silly question but is there anything can be used instead of suet? Nobody I know has ever used suet to cook with but I do see recipes I would like to try but using the suet. I was thinking something without cholesterol
nah couldnt use olive oil could you? or even margarine? has to be suet does it?
Phyl. the dill.
Phyl. I usually just add some butter or marg. I can't say how much cause I only ever make
About 1 cupful of flour and a knob of butter, etc etc. Always works for me Sarah
Re: Ayrshire Bacon Dumplings
Thank ya kindly for that Sarah. I will make them then as they sound delic.
I will also try sweet ones with apple and blueberries etc.
Life is just SO exciting - something new to learn every day.
Phyl.
I will also try sweet ones with apple and blueberries etc.
Life is just SO exciting - something new to learn every day.
Phyl.
Re: Ayrshire Bacon Dumplings
Phyl. wrote:Thank ya kindly for that Sarah. I will make them then as they sound delic.
I will also try sweet ones with apple and blueberries etc.
Life is just SO exciting - something new to learn every day.
Phyl.
Sorry Phyl, getting a bit confused in my old age, that recipe I make is dough balls
I don't usually put bacon in them just a little herbs, they rise nicely on top of the mince.
Sarah