Dumplings are made from suet crust pastry which is traditionally made with self-raising flour, finely chopped suet and cold water. However, suet crust pastry can now be much quicker and simpler to prepare by using a prepared suet mix readily available in most supermarkets. The suet mix is simply mixed with self-raising flour and cold water to make suet crust pastry for pies and roly-polys. It can also be used to prepare traditional steamed suet puddings and dumplings. Once the water has been added, it should be handled lightly to avoid developing the gluten in the flour, which will toughen the pastry.
Make the dumplings just before cooking them to ensure they are light. Always simmer them gently as rapid boiling will make them fall apart. A final tip is to serve them immediately while light and fluffy.
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