Ayrshire Bacon Dumplings

A deliciously different take on the simple dumpling. These can be made gluten free by subbing the flour for the same amount of gf flour mix and ¼ teaspoon of Xanthan or Guar gum

• Ready In: 55 mins
• Yields: 12 dumplings

Ingredients

• 6  ounces self-rising flour
•  seasoning
• 1⁄2 teaspoon dried herbs
• 3  ounces  shredded suet
• 2  teaspoons  chopped fresh parsley or 1  teaspoon dried parsley
•  water, to bind
• 3  ounces smoked bacon, rashers finely chopped

Directions

1. In a bowl, mix together the flour and seasoning, add the mixed herbs and parsley and mix well.
2. Rub in the suet, adding just enough water to make firm dough.
3. Shape into 12 balls.
4. Make an indentation with the thumb in each ball and push in a little chopped bacon.
5. Dampen the edges, pinch together and re-roll the ball.
6. The finished dumplings can be boiled in a saucepan of water for about 40-50 mins or can be added to casseroles or soups or stews for the equivalent time before the end of the cooking period.