English Dumplings

Ingredients

• 1 pint flour
• 1 cup finely chopped suet
• 1 teaspoon salt
• 1 teaspoon Royal Baking Powder
• ice-water to mix

Method

1. 1

   Mix and sift flour, salt, and baking powder.

2. 2

   Add suet and mix to firm dough with ice-water.

3. 3

   Roll out and fill with sliced apples mixed with sugar and cinnamon.

4. 4

   Tie cloth and boil or steam.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 39. The excerpt below is the record exactly as published.

English Dumplings. — 1 pint flour, 1 cup finely chopped suet, 1 teaspoon salt, 1 tea¬ spoon Royal Baking Powder. Mix and sift flour, salt, and baking powder. Add suet; mix to firm dough with ice-water. Knead for 2 minutes; roll out )4 inch thick. Put a floured cloth over a bowl; on it spread the crust. Fill with sliced apples mixed with su¬ gar and a little powdered cinnamon. Draw up crust and cloth so as to completely cover apples; tie cloth, allowing a little room to swell. Drop in kettle of rapidly boiling water, with tnvet at bottom to prevent scorching. Keep at a rapid boil for 2 hours. If water stops boiling the dumpling will be heavy. Or place in steamer and steam 3 hours. Serve hot with cream and sugar or a liquid sauce. Receipts for making dumplings for a stew or fricassee frequently call for shortening. This is a mistake, and usually results in heavy, s°ggy dumplings. Heaviness may also be caused by a removal of the lid of pot or steamer before the dumplings are done. Flour, salt, Royal Baking Powder, and sweet milk are all that are needed to make tender, fluffy dumplings of this kind. The dry ingredients should be sifted carefully together, then quickly mixed with the milk. During the cooking the liquid in pot or steamer should be kept at a steady boil. No more batter or dough should be dropped in at one time than will cover the surface of the liquid or rest on top of the meat, for if too many dumplings are dropped in at once, those underneath are sure to be soggy. The cover should not be lifted until the dumplings are done. Dumplings for Soup. — 1 cup flour, tea¬ spoon salt, 1 teaspoon Royal Baking Powder

Cook this with the app: pantry check, scaling, and the assistant.