These dumplings can be made with any stew. They’re shown here with a basic beef stew cooked in a pressure cooker that I posted last week.
This recipe was originally published as “Dumplings for Stews and Boiled Meats” in “The Basic Basics Pressure Cooker Cook Book” by Marguerite Patten in 1977.
100 gms or about 3 1/2 ounces of self raising flour. You can also use plain or all purpose flour with 1 teaspoon of baking powder added.
50gm or just under 2 oz of shredded suet, butter, or dairy free margarine.
Rub the suet or butter with the flour until it resembles a fine breadcrumbs.
Add just enough water to make a firm dough.
Break into pieces the size of a walnut and roll into balls.
If desired, add some extra stock or water to your stew. How much will depend on the number of dumplings you are making.
Place your stew on the stove and heat to a simmer.
Put the dumplings on top and place the lid on the saucepan.
Cook until the dumplings have risen and are cooked all the way through.