Name: Dumplings/ Doughballs
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Vegetables, Other
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

Posted on

9 May 2013

by

Joyce Milne

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

1

Pre heat oven to 220 deg C.
2

Put a scant ½ teaspoon either oil or the shortening in 6 ordinary sized fairy cake oven tin
3

cups. (not the giant sized American size muffin tins), and put the tin in the oven to heat till
4

the oil is smoking. Just like prep for Yorkshire Puddings
5

Put all ingredients in a bowl, and add in enough of the water to form slightly sticky dough.
6

Put the dough into 6 spaces in the baking tin and straight into the oven, for 15 minutes or
7

till the top is golden.
8

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.