Tuesday, 26 October 2010


It's a cold wet day here and so stew and dumplings seemed the right thing to have for lunch. I made a stew using the stock from the chicken carcass, and then added carrot, sweet potato and cabbage. As all the vegetables were in small pieces I put the dumplings on top of the stew as soon as it came to the boil and put on the lid. In the time it took for the vegetables to cook the dumplings were done. Actual work time to make these is about one minute.


For four dumplings – one hearty, two modest portions

50g gf flour (Doves Farm)

¾ tsp baking powder

pinch thyme

pinch garlic salt

20g hard white fat (Trex)



Mix baking powder into flour. Cut/grate fat into small lumps in flour – you don’t need to rub it in completely as the rough texture is fine. Stir in seasonings. Mix in water to make a loose but not sloppy dough. The amount of water will depend on the fat, the flour and the humidity of the day.

Shape the dough into four golf ball sized pieces. Place on top of your boiling prepared stew/soup and cook for about twenty minutes. The outside should look glazed and shiny and the inside fluffy.

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