Dumplings around the world mean different things, from steamed dumplings from a variety of Asian cuisines, to Swedish potato dumplings.
The dumplings we're talking about here are traditional British and Irish ones, made from balls of dough that are then cooked mainly in stews and casseroles.
Dumplings added to a stew or casserole recipe make the ultimate comfort food. Warming and tasty, they can be prepared in moments. Here Good Housekeeping's Cookery Editor, Emma Franklin, shares her secrets...
What's the secret to the perfect dumpling in a stew?
It sounds obvious, but the secret is finding the right recipe and sticking to it! There's so much variation out there, not just in dumplings, but in the stew they accompany, that affect how they turn out.
Rule number one though, always make one extra dumpling, or sacrifice one to check that they are cooked all the way through. Undercooked dumplings is as common as overcooking, and the only reliable way to check they're done is to remove one and cut it in half, checking for any raw dough in the centre.
What are the basic ingredients of a dumpling?
The basic ingredients of a dumpling is self-raising flour, cold butter and seasoning. From there you can add a variety of different seasonings. And while you might be tempted to experiment with different flours, we really recommend with white self-raising flour.
The alchemy of making dumplings is a precise matter and as other flours absorb liquids at very different rates to white wheat flour you could end up with dense, heavy dumplings, or dumplings that have soaked up all your stew and collapsed into a soggy bread puddle in your baking dish!
How do you make dumplings?
1. Put 250g of self raising flour in a mixing bowl and season with pepper and salt. Using a coarse grater, grate 125g cold butter into flour.
2. Using fingers, gently rub butter into flour until it begins to resemble breadcrumbs.
3. Add a couple of spoonfuls of ice cold water to start bringing mix into a dough. Gradually add a little more water at a time, until a firm dough has formed, using your hands to bring it together.
4. Divide dough into quarters and then into small chunks. Gently roll each between palms, into a round dumpling, about size of a ping pong ball. Put dumplings, spaced apart, on top of a stew.
5. Cook in oven at 160°C (140°C fan) mark 2½, or on hob over a medium heat, with lid on for 20-30min until puffed up. If cooking in oven, remove lid for last 10min so top of dumplings can form a crust. Dumplings cooked on hob will have a slightly denser texture than those cooked in oven.
VEGAN SLOW COOKER DUMPLING STEW
What's the biggest mistake people make when making dumplings?
Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.
Overcooking is also a problem, so make sure you’re cooking at a low or medium-low heat, and that the liquid from the stew isn’t bubbling too vigorously.
Are there any twists to give dumplings extra flavour?
Herbs are the best and simplest way to put a twist on your dumplings – parsley, chives, thyme, rosemary, sage and tarragon will all work well (though not necessarily all together!).
When flavouring your dumplings think about the flavours of the stew they’re accompanying and flavour the dumpling with whatever herb you’d consider putting in the stew as well (classic parings such as lamb and rosemary, pork and sage, chicken and tarragon for example). A little citrus zest also makes a great addition.
Lemon zest is a good all-rounder, but orange would also work well, particularly for lamb or beef stews. A little mustard or horseradish will also add a hit of extra flavour to your dumplings – not too much though, as they also add moisture.
Our favourite dumpling recipes
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