I made these with my Plain Lentil Soup, posted on Recipezaar by SaraFish. They were delicious! I used butter instead of suet. Also, I baked them in the oven (like biscuits), instead of on top of the soup. By baking them this way, they don't take very long to cook (only about 15 min). Next time I make soup, I'll be making these again.
I used this recipe as a guide for making some of the best dumplings I have ever made! I used butter, and in place of water, I mixed about 1/8 c milk with 1 beaten egg, and then added milk to the batter as needed until a sticky consistency was reached. The only seasonings I used were salt, pepper, and about 1 tsp of poultry seasoning. Super light, moist and 2 per person are just perfect. For my chicken and dumplings, made with onion, garlic and leeks? Amazing!
I added these to Beef Casserole #256605 and they were amazing! I doubled the recipe (and made about 15) and added 1/2 ts of mixed herbs. The 4 kids thought they were fantastic, thanks for posting French Tart, these are a winner!
I was looking for an eggless dumpling. ( my son is allergic) This worked out GREAT. I used it with Green Bean Dumpling Soup Green Bean Dumpling Soup. Talk about yummy! I did the dumplings here plain without the seasons and they were just tasty! Thank you for sharing this recipe!
Now I finally know what dumplings taste like .... and they are GOOOOOD !! ... I wanted to try out this recipe and I cooked them in a basic Chicken and vegetable soup.... they were excellent !!... normally soup wont fill me up and i end up having to have heaps of bread with it... but not this time... i totally recommend you try these amazing little fluff balls !!
We loved it.. but I will have to admit I did not make the Irish Stew this time. Instead, I had made oven-roasted tomato soup and the dumplings were just right (didn't have to make any bread!!). Definitely a winner and I shall be making them quite often from now on. Thank you for sharing your mum's recipe.. These are fluffy little clouds alright!