These gluten free dumplings are proper old fashioned, what your Granny would eat comfort food. They go best with a stew, in my case it was an oxtail stew, very simply cooked with bags of flavour. I don’t know what it is about cold and windy weather that makes me crave this sort of food
. It’s almost more like a soup so needs the dumplings to soak up a little of the liquid.
This dish was cooked in my rather old but very useful Tefal rice and multicooker, which I use as a slow cooker. Felix enjoyed playing in the snow whilst my stew gently blipped away cooking a totally fuss free dinner. When we got home I made the dumplings, cranked the heat up in steam mode and left the dumplings to cook whilst I got on with cooking vegetables.
Makes 10 little dumplings, plenty for 2 adults and 2 children
50g Suet (make sure it is dusted with rice flour rather then wheat)
120g gluten free white self raising flour (I use the Doves Farm flour
Small handful of parsley – finely chopped
A few grinds of salt and pepper
Add all the ingredients to a large bowl and give a quick mix. Add 2 tbsp of cold water and mix with your hands
Add 1 tbsp of water and keep mixing pushing together to form a dough. Keep adding a little water at a time until it comes together in a ball – you will get sticky hands!
If you add too much water, don’t worry, just add some more flour. It is done when it just becomes a smooth and firm dough, there is no need to knead at this point.
Break the dough into 10 equal sized pieces and roll these into balls.
Drop them into the stew, bring up to the boil replacing the lid. Allow to bubble away for 20 minutes before serving with your stew.