Dumplings Recipes

Ingredients :

50 g

25 g

30-45 ml

Flavorings :

5 ml

2.5 ml

2.5 ml

25 g

1

wheat meal self raising flour

shredded suet

water to mix

pinch salt

chopped fresh parsley or other herb

dried herbs

caraway seeds - particularly with brown stock soups and those containing cabbage

grated Edam cheese - particularly with cauliflower soup

small onion, finely chopped and lightly cooked in a very small amount of margarine - particularly with winter vegetable soups

1. Mix together the flour, salt and suet and add just enough water to make a firm dough.

2. Dust your hands with flour and shape the dumplings into small balls about the size of a large walnut.

3. Roll the dumplings in flour and add to the simmering soup 10 minutes before serving.

4. Cover the pan.

5. The dumplings will first sink, then rise to the surface.

6. Do not have the soup fast boiling as this will break up the dumplings.

Per Serving : 6 g fat, 1 g fiber.

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