Dumplings are the perfect addition to a casserole or stew, to me, the meal isn’t complete without them! Here’s my recipe for how to make dumplings without suet or very much effort! They’re simple, delicious and you only need flour, water and butter to make these.
Traditionally, dumplings are made with suet – but, suet isn’t an ingredient most people buy often (other than, if they’re making dumplings or suet pastry). I’m a big fan of making cooking as simple and straight forward as it can be – and not having to buy new or unnecessary ingredients to do so!
So, these dumplings for stew call for no suet at all – and they’re as delicious, fluffy and moreish as always! If you’ve never made dumplings before they are very easy, and to cook them you just place in the top of your stew or casserole 25 mins before the end of cooking time.
The casserole shown in these pictures is my favourite beef & Guinness casserole and dumpling recipe.
How to make dumplings without suet
Scroll down for recipe card and ingredient list
1. In a mixing bowl measure out the flour and butter
2. Then, use your fingers to mix it together to form a crumb
3. It should look similar to this at this stage:
4. Next, add in water 1 tbsp at a time, and mix with the spoon – continue adding water (a tablespoon at a time, please don’t be tempted to pour it in as it can get very wet very quick). Continue this, until it forms a dough – mix with your hand once it begins to turn more dough-like
(If you do accidentally add in too much water, add a little flour to even it out)
5. The dough should be like this:
6. Next, using floured hands and a floured surface to lay them on – divide the dough into 10 balls
7. Drop the dumplings into your casserole or stew 25 minutes before the end of the stew cooking time
8. Cover with a lid and cook for 25 minutes – until puffed up and cooked through – then serve and enjoy!
- 115g butter
- 200g flour
- 3 Tbsp Water (plus more - see instructions)
- In a mixing bowl, combine the flour and butter using your finger tips - rub it together to form a crumb dry
- Then, add in the 3 tbsp of water - and stir using a spoon. Then, take your hands and stir/press it together, keep adding water - a tablespoon at a time, and mixing it in until a soft dough ball forms. Don't add much water at once, it can easily become too wet!
- Once your soft dough is formed, use floured hands to roll into 10 dumplings (or, however many you can depending on the size you want - remember, they'll grow as they cook)
- Place the dumplings in the top of your stew or casserole, when there's 25 minutes cooking time left* (remember, the dumplings will soak up some liquid so make sure you have enough liquid in your stew
- Put the lid on the stew or casserole, and cook for 25 minutes - or until the dumplings are soft and cooked through
- Optional: Cook for a further 5 mins with the lid off if you're making a casserole and want the dumplings to be a bit crunchy on top
For example, if the cooking time for your casserole is 3 hours, put the dumplings in after 2 hours, 35 mins.
The cooking time of the dumplings will depend on the size you make them
Amount Per Serving Calories 155Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 75mgCarbohydrates 15gFiber 1gSugar 0gProtein 2g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!