Dumplings, savory scone-like balls, are great to serve with stew instead of potatoes. I have only very recently discovered the delights of dumplings, having been put off by the name for many years. Contrary to what it sounds like, dumplings don't have to make you into a dumpling!
Traditionally they are made with flour mixed with suet and water. Since we're trying to cut our saturated fat intake in the Kay household, I tried making dumplings without suet, using olive oil, milk and some dried herbs. They tasted delicious with beef stew and filled us up a treat. I told Joshua they were 'special cakes' and he wolfed them down.
Dumplings take moments to make and they are ridiculously cheap. All you need are a few very basic store cupboard ingredients. Uncooked dumplings are then placed on top of your cooked stew and baked in the oven. I believe you can cook dumplings on the hob, but I have never tried doing it that way.
Here's a little dumpling related tip I picked up from Jamie Oliver - Dumplings soak up quite a bit of moisture, so if your stew looks dry, stir in a mug of boiling water before you add you dumplings.
If you like these healthy dumplings, try this beef cobbler.
Healthy Dumplings without Suet: Serves 4:
Time: 5 mins prep + 30 mins cooking
Cost: 8p per serving
Calories: 299 per serving
- 250g self-raising flour
- Pinch salt
- Good pinch dried herbs e.g. thyme
- 2 tablespoons olive oil
- Good splash of milk
- Mix the flour, salt and thyme in a mixing bowl. Make a well in the middle of the flour and add the oil and a little milk. Stir, and keep adding milk a little at a time to form a soft dough. Don't add too much milk or it will become sticky. If this happens, just add a little more flour.
- Knead the dough a little on a floured surface. Split the dough into 12 roughly even sized pieces and roll them into little balls. Pop them on top of your (cooked) stew and press them down a little so they are half submerged in the stew.
- You can cook the dumplings in the oven or on the hob. Cook in the oven at 180 C / gas mark 4 for around 25 - 30 minuites until risen and golden.
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