Nigel Slater, Suet dumplings with beef stew
In the first episode of Nigel Slater's new cookery show about sharing people's passion for simple, home cooked food, Nigel focuses on the humble Dumpling.
Dumplings come in many forms from Dim Sum and Wonton in the far east to the Italian favourite, Ravioli. The one constant between all varieties is the process of filling a parcel with delicious ingredients to create a tasty bite-sized treat.
Nigel starts his stew and dumpling recipe by browning large chunks of beef in a pan. Removing the beef before adding roughly chopped carrot, celery and swede to sweat briefly, before adding the chunks of beef back to the pan.
Add two spoons of plain flour, a pot of stock and two bay leaves before pouring in a good glug on red wine (enough to cover the ingredients) and plenty of salt and pepper. Place a lid on the pan and leave to simmer.
Nigel's dumpling recipe
Nigel starts his dumpling recipe by placing 125 grams of plain flour into a mixing bowl along with a large pinch of salt, a teaspoon of baking powder and 70 grams of dried suet. At this stage we like to add five finely chopped fresh rosemary leaves.
Add water and mix until a soft, sticky dough is formed.
Spoon roughly shaped balls of the dumpling dough into the simmering stew and leave until cooked.