Hi all,
I am cooking beef stew (with Guiness) and dumplings tonight and wondered if any one could give me a good recipie for dumplings.
Everytime I do them they are a bit stodgy
You are viewing a low-graphics version of this page. Click the headline to view full version:
Trouble with me dumplings
Advice on perfect dumplings
google a recipe and then give us your recipe for that stew please!
(and don`t tell me to google it!)
(and don`t tell me to google it!)
There was a recipe for beef in Guiness in the blogs, maybe it will return when the board transformation is finished.
Can't think of how to make dumplings less stodgy - what sort of fat are you using? A friend of mine always buys the packets of Knödel and says they are good in stews.
Can't think of how to make dumplings less stodgy - what sort of fat are you using? A friend of mine always buys the packets of Knödel and says they are good in stews.
Ok thanks all, I did google the dumplings and I must say they were lovely tonight.
The recipie for the stew & guiness as follows:
Stew:
1 Kg Rinderbraten
1 large Onion
1 Large Carrot
1 Bottle Guiness
3 oxo cubes
1 tablespoon plain flour
1 teaspoon Worcestershire sauce
1 pinch salt
1 pinch black pepper
Preparation:
Cut the Rinderbraten into cubes approx 1-2cm
Dice the carrotts & onion
heat 1 tablespoon of olive oil in a heavy based frying pan and add the cubed beef, flour, worcestershire sauce salt and pepper and fry for about 5 mins until the meat is no longer bloody. Remove from the pan and add ther carrot and onion with 1 tablespoon of Olive oil, fry for about 3 mins. In the meantime boil a kettle and put the oxos in a cup add 1 teaspoon of plain flour and add the boiling water stirring the oxo to avoid lumps.
When the onions and carrots have been cooking for 3 mins add the cup of oxo plus 1 cup of boiling water and the meat cover and bring to the boil. Boil for about 10 mins and then lower the heat to a low heat and cook for about 40 mins. Start preparing the dumplings. pour in the bottle of Guiness and cook for a further 30 mins.
Pour the meat & gravy into a casserole dish and add the dumplings place on middle shelf of a pre-heated oven and cook until the dumplings have risen and darkened slightly usually about 20-30 mins @ 150 degrees.
Dumplings:
2 cups plain flour about 250g
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk.
Sift the flour, baking powder and salt together in a mixing bowl, add the milk and mix. Take pieces of the dumpling mix about the size of a golf ball into floured hands and roll into balls and add to the stew.
Hope you enjoy...
The recipie for the stew & guiness as follows:
Stew:
1 Kg Rinderbraten
1 large Onion
1 Large Carrot
1 Bottle Guiness
3 oxo cubes
1 tablespoon plain flour
1 teaspoon Worcestershire sauce
1 pinch salt
1 pinch black pepper
Preparation:
Cut the Rinderbraten into cubes approx 1-2cm
Dice the carrotts & onion
heat 1 tablespoon of olive oil in a heavy based frying pan and add the cubed beef, flour, worcestershire sauce salt and pepper and fry for about 5 mins until the meat is no longer bloody. Remove from the pan and add ther carrot and onion with 1 tablespoon of Olive oil, fry for about 3 mins. In the meantime boil a kettle and put the oxos in a cup add 1 teaspoon of plain flour and add the boiling water stirring the oxo to avoid lumps.
When the onions and carrots have been cooking for 3 mins add the cup of oxo plus 1 cup of boiling water and the meat cover and bring to the boil. Boil for about 10 mins and then lower the heat to a low heat and cook for about 40 mins. Start preparing the dumplings. pour in the bottle of Guiness and cook for a further 30 mins.
Pour the meat & gravy into a casserole dish and add the dumplings place on middle shelf of a pre-heated oven and cook until the dumplings have risen and darkened slightly usually about 20-30 mins @ 150 degrees.
Dumplings:
2 cups plain flour about 250g
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk.
Sift the flour, baking powder and salt together in a mixing bowl, add the milk and mix. Take pieces of the dumpling mix about the size of a golf ball into floured hands and roll into balls and add to the stew.
Hope you enjoy...
mmhmm...sounds tasty, might have to give that a go!
I must admit I do like using Knödel too ...I haven't made any suet dumplings for
years tbh. A good cop-out is to use a packet of greens dumpling mix
...I haven't made any suet dumplings foryears tbh. A good cop-out is to use a packet of greens dumpling mix
If you have access to a shop that sells American products, buy a box of Bisquik pancake mix. There is recipe on the side of the box for dumplings and they are lightest fluffiest ones I have ever tasted. I have seen Bisquik in some shops over here so you might luck out and find some.
You are viewing a low fidelity version of this page. Click to view the full page.