Posted on
9 May 2013
by
Joyce Milne
Dumplings/ Doughballs
Ingredients
4 oz. self raising flour
2 oz. suet (either vegetable or regular) I imagine you would be able to make these with
either butter, Crisco or a Cookeen type shortening.
Salt and Pepper
½ onion chopped
1 hand-full of parsley chopped
(you can in fact season with any herb or spice, but this was particularly tasty)
Splash of cold water
Oil or a small knob of the Crisco in each muffin tin cup
Preparation
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Pre heat oven to 220 deg C.
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Put a scant ½ teaspoon either oil or the shortening in 6 ordinary sized fairy cake oven tin
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cups. (not the giant sized American size muffin tins), and put the tin in the oven to heat till
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the oil is smoking. Just like prep for Yorkshire Puddings
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Put all ingredients in a bowl, and add in enough of the water to form slightly sticky dough.
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Put the dough into 6 spaces in the baking tin and straight into the oven, for 15 minutes or
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till the top is golden.
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Absolutely delicious.
Cooks Note
One of the Abu Dhabi coffee morning ladies ‘invented’ this recipe, and this week I tried it,
they were really lovely, light and fluffy in the middle and crispy on the top. Somewhere
between a Yorkshire Pudding and a dumpling.