Jump to Recipe This post may contain affiliate links.See my disclosure policy.A traditional British favorite, this Suet Dumplings recipe creates those beloved light and fluffy dumplings that are perfect for serving with your favorite stews and soups! What are Suet Dumplings? Suet dumplings are a traditional British staple featuring a dough that is made from wheat flour, shredded suet (beef fat), and water.

The dough is divided into balls and these are cooked by placing them on top of a stew to simmer.Suet has a high melting point, causing it to melt slowly during the cooking process, which creates tiny air pockets in the dough that give the dumplings their characteristic light and fluffy texture and helps them stay moist.(This is why suet is also used in classic British steamed puddings a roly-poly, Spotted Dick and Figgy Pudding.) Suet dumplings can be seasoned with herbs like thyme or parsley and are served alongside the stew or atop the soup.

Suet Dumplings Ingredients These dumplings require just four ingredients plus water.Here’s what you’ll need: Flour: In the UK, self-raising flour is commonly used.This is all-purpose flour that already has the raising agent added (baking powder or soda) along with salt.

I never use it because the addition of the baking powder limits how the flour can be used and it’s simple enough to add the baking powder and salt separately.I also like to retain control over how much of these ingredients are added.

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