Wednesday, 27 March 2013

Horseradish Dumplings

My standard accompaniment to stews and casseroles. Simple to make and very filling. Makes 3-4 dumplings depending on how big you want them.

125g Self Raising Flour
50g Suet (beef or vegetable)
1-2tsp of Creamed Horseradish (you could use freshly grated if you have some)
Salt and Pepper

Mix all the dry ingredients together. Add the horseradish and enough water to make a slightly sticky dough. Allow to stand for 10-15 minutes. Flour your hands and make 3-4 balls of dough. Place dumplings on top of the stew/casserole and cover with a lid and cook for about 20 minutes. They will grow in size, sometimes double in size in the steam from the stew.