An absolute classic done right. Thank you for sharing this classic british meal, if your kids are picky eaters grate the carrot, celery, onions in a food processor. Thank you for this recipe, healthy filling and tasty, Take care, God bless one and all.
I love how british your food is. As a fellow brit i love cooking home comforts and i am forever learning of different traditional meals on your page. ❤
Made this for dinner and we loved it! Thank you for being careful of the salt content. As someone who needs to reduce salt, and not for heart issues, I really appreciate it.
The people are wrong! I ordered Atora suet on Amazon! When I lived in the Washington, D.C. area, I could get it at a small grocery that carried British food, and here in Northern Kentucky, I can go to an international grocery (that's huge!) over in Ohio called Jungle Jim's...and pick up a six pack of The Old Speckled Hen to wash it down! (For the Americans who don't know, I believe the corn flour you are referring to is called corn starch here in the States.) Tonight, I watched this while I put the finishing touches on a Shepherd's pie I made with some trimmings I rescued from a rack of lamb chops earlier in the week...Just enough to make a small, two serving pie. Guess I'll have to try this now! Great channel!
Thank for sharing and making shepherds pie properly with lamb. Most make with beef and do not realise they are making a cottage pie. Thank you. Best, Rik
@@BackyardChef Oh yes! I know the difference between the two! I am of Scottish ancestory and an unabashed Anglophile! I will be doing up the Forfar Bridies, too. I got to visit Scotland (and London) on my honeymoon about a decade ago and loved it! I even tried haggis! I love your channel and thank you for commenting back!
That looks superb. As my mother would say "It'll stick it your ribs if you're not well". I'm making it for tomorrow evening's dinner. The mince is already out of the freezer. Thank you.
Growing up in Oklahoma which is south central US we made chicken dumplings. Not like the soup, but more like this. Shredded chicken with chicken gravy and veg with drop biscuits (dumplings) just like this on top. We use 1/2 butter and 1/2 ”Crisco” or vegetable shortening. One of my preferred comfort foods.
Hi Rose, Love to Tennessee. Thank you. I remember your biscuits like our scones. Mind you, it's a while since I had Biscuits and sausage gravy in South Carolina. Best, Rik
I'm from Minnesota in the USA and my Mom made those and also called them baking powder drop biscuits, and would drop them in on top of what you would put inside of a chicken pot pie,the filling lol but they were very good, crunchy on the top and flaky in the middle,but I am really going to try your version with minced beef looks very delicious thank you.
Good Lord Rik, that looks AMAZING! Thank you so much for making a non-suet dumpling for all of us that can't get it where we live. Looking forward to trying this out sooner rather than later - me and Mr Fox love us some good ol' comfort food x
I get suet at my grocery store here in Canada and I keep it frozen. I make dumplings and pastry with it and I use it in my Christmas puddings. I have made dumplings with oil.Basically they are just biscuits or a type of scone. There are many variations on this theme.
Hey Rik, just wanted to say I made this recipe for dinner tonight and it is FABULOUS! I used suet in the dumpling. Mmmm. Thank you for the inspiration.
Alabama, USA. To us it isn't a dumplings. It is a biscuit. And what you have made looks fantastic. Have you ever tried what we call biscuit and gravy? Just cook your dumplings on a baking sheet. The gravy is made by heating a fat, (bacon, sausage, vegetable, any kind), then adding a small amount of flour. Stir and let flour cook a bit, then add the liquid. Either water or milk. I prefer milk. Then either split the biscuit or crumble them up and pour gravy over them. You can also add the meat back into the gravy, such as with bacon or sausage. I love it. Here in the southern United States it ain't breakfast without biscuits and gravy. I like over medium eggs mashed up and added to it. Scrambled. Whatever eggs you like. Don't worry about it! Lol.
Good morning from southcentral Kentucky. When making the roux for sausage gravy, I learned the hard way to keep stirring. I’m a school Lunch Lady. Breakfast For Lunch has always been in the menu rotation: scrambled eggs, hash brown patty, biscuit, gravy, choice of 2 sausage patties or 1 chicken patty, with a fruit cup (diced peaches or pineapple tidbits or mandarin orange sections). It’s a favorite of students and adults.
In the US, we have a flour mix called Bisquick, it's used for making dumplings, anerican-sryle biscuits, pancakes and other baked things. I stopped buying it when I realized you can make it yourself less expensively with self rising flour and vegetable shortning (Crisco). I think butter is even better so I make my dumplings with butter, now. I drop them by tablespoons into a hot stew. Never tried them in the oven but will definitely give that a go! Yours look delicious.
Every time I watch a video of yours, I find myself rummaging through the cupboards and fridge for something to eat. You said you can add or subtract ingredients in your mince and dumplings. I would add cheese to the dumplings, and beans to the meat and veg. In fact, I think I will! ❤🩷🩷🩷🩷
Oh fantastic, someone else who makes dumplings without suet and nice n light n fluffy.... Brilliant. Whole plate of food looks fab, recipe is mouthwatering. We as a family make mince the way 'gran who taught mum, who taught us'. Dumplings were suet free and never placed on top of the mince to cook as they were 'heavy'. The dumplings (or dough balls as gran called them) were placed on greaseproof paper and steamed across the top above the mince, locked in placed by the lid to steam... Looking forward to trying your method. Thank you x
Even mince beef is expensive these days ! but after frying the onions and meat , adding a tin of kidney beans makes the dish go a lot further ! BUT more importantly ,, It really adds a lot to the flavour too ! ..
I love mince and dumplins. I haven't made dumplings in a long time, but will have to try your recipe. I love the crispy top to them. I could eat that right now. Another fabulous recipe Rik.
Self rising flour is also the secret to good Southern (American) biscuits. It generally is milled from a softer wheat, at least what is available this side of the pond. Most people use a mix of butter and vegetable shortening for biscuits but I use lard. Never heard of this dish, but it looks like awesome comfort food.
I don't call them dumplings. A dumpling is a different beast. Its always boiled. My mom would though. I call them a biscuit topping. You are making American style drop biscuit dough. I like to use lard in my biscuits. Whether drop style or stiffer cut biscuits. It gives a superior result to shortening. Made the same dish for my family all the time. Never had a name.
Interesting! What we all consider dumplings. In the UK - where dumplings originated, there are steam/boiled in stews and guess what baked! Amazing that! So no I'm not making an American biscuit - however, I would love to. Thanks for sharing. Best, Rik
@@BackyardChefYou added egg and we don't. Otherwise exact same. Basically we consider it a shepherd's pie, only with a drop biscuit topping instead of mashed potatoes. Since ground lamb is hard to come by we used ground beef in a shepherd's pie. We use buttermilk and skip the egg. My mom cooked Yankee style and her terminology reflected that. I married a southern man who was part Indigenous of various tribes. I learned to cook mostly from the older women in his family. My cooking and terminology reflects learning from an elderly Kiowa woman who was the local midwife in her younger years. Think frontier times in the youthful state of Oklahoma.
Oh Rik. You have took me back to my childhood. I must admit that we never had crispy Dumplings, they were always in a Stew and I think My Mum used Lard in those days, different now of course. Dumplings are amazing but I still do fried Mince with either a Creamy Mash or Over Chips. It's all good mate 🙏👍🤣
Childhood favourite of mine when growing up in Glasgow but the dumplings weren’t crispy. We called it mince and dumplins. Nice one Rik another great recipe blast from the past.
I have stopped using suet. Some 40 years ago. I use margarine and get a light fluffy dumpling every time. I found suet. Made them heavy and to dense. I have also cooked them in an oven on a baking tray to some success. I don't put egg and milk in mine bringing them together with water. Going to try your way. Just got an air fryer oven not used it yet this will be the first thing I use it for
Hi Rik can you tell im binge watching as many of your fantastic recipes as I possibly can you give me inspiration for teatime family meals this one looks great , I’ve usually got beef suet and I always have lard would that work the same as veg shortening as I never use that ? , thank you , Amanda xx
Yes I can - Thank you. Lard will work just fine - You only need the fat content - self raising flour and a little extra baking powder. The egg in the recipe is for richness and the milk to make it moist - so yes it will work just fine! If you make stews, you have nearly the same consistency as beef or vegetable suet dumplings. These are obviously baked to so have a crust and a little drier. Best, Rik
Suet is available from US butchers in the fall. It’s sold to people who want to make blocks of suet impregnated with bird seed. Making a suet block is cheaper than buying one.
I make them with chicken stew. Make the chicken stew and add dried dill to the stew and to the dumplings. About a tablespoon or so each. Adjust to your taste. I make big batches, you might make smaller ones. In the southwest it's called chicken and biscuits.
That dumpling hack is EPIC!!! I think most people thought you can’t make them without suet!! Another Triumph Rik. 😊
Thanks, Ric. It works, however like I say I love the beef suet for dumplings. So many cannot get the suet, so it should help them. Best, Rik
Wonder if can get suet on Amazon?
You're an America, we would call those biscuits.
You can make fine dumplings with butter. They come out great.
I remember my Mams dumplings, they were like icebergs, hard crispy top then this huge stodgy bit on the bottom, loved them, that was 50 years ago,
That's the best type. Lovely. Best, Rik
An absolute classic done right. Thank you for sharing this classic british meal, if your kids are picky eaters grate the carrot, celery, onions in a food processor. Thank you for this recipe, healthy filling and tasty, Take care, God bless one and all.
Thank you. Best, Rik
I love how british your food is. As a fellow brit i love cooking home comforts and i am forever learning of different traditional meals on your page. ❤
Thank you. Best, Rik
Made this for dinner and we loved it! Thank you for being careful of the salt content. As someone who needs to reduce salt, and not for heart issues, I really appreciate it.
I'm not usually careful at all - Thank you. Best, Rik
The people are wrong! I ordered Atora suet on Amazon! When I lived in the Washington, D.C. area, I could get it at a small grocery that carried British food, and here in Northern Kentucky, I can go to an international grocery (that's huge!) over in Ohio called Jungle Jim's...and pick up a six pack of The Old Speckled Hen to wash it down! (For the Americans who don't know, I believe the corn flour you are referring to is called corn starch here in the States.)
Tonight, I watched this while I put the finishing touches on a Shepherd's pie I made with some trimmings I rescued from a rack of lamb chops earlier in the week...Just enough to make a small, two serving pie. Guess I'll have to try this now!
Great channel!
Thank for sharing and making shepherds pie properly with lamb. Most make with beef and do not realise they are making a cottage pie. Thank you. Best, Rik
@@BackyardChef Oh yes! I know the difference between the two! I am of Scottish ancestory and an unabashed Anglophile! I will be doing up the Forfar Bridies, too. I got to visit Scotland (and London) on my honeymoon about a decade ago and loved it! I even tried haggis! I love your channel and thank you for commenting back!
@@darlenebradley6756 Thanks for the tip on the corn starch/corn fIour. Im in the US, too. That one stumped me!
Can these dumplings be cooked in a stew please 8:46
Quick and easy comfort food at it's best, can't wait to give it a go :)
Thank you. Best, Rik
Yet another classic Rik. 😉
Your a man of the same heart. 👍
Thank you kindly you man, as they say. Best, Rik
That looks superb. As my mother would say "It'll stick it your ribs if you're not well". I'm making it for tomorrow evening's dinner. The mince is already out of the freezer. Thank you.
Thank you. Sounds great! Ya Mum will always be right. Best, Rik
Thank you. I Iike your commentary in the description box and the recipe incIuded and not just a Iink. This Iooks GREAT.
Thank you so much! Best, Rik
With some pickled cabbage on the side :)
Yes, red cabbage. Thank you. Best, Rik
Thus is another winner.
Thank you. Best, Rik
Growing up in Oklahoma which is south central US we made chicken dumplings. Not like the soup, but more like this. Shredded chicken with chicken gravy and veg with drop biscuits (dumplings) just like this on top. We use 1/2 butter and 1/2 ”Crisco” or vegetable shortening. One of my preferred comfort foods.
Delicious! I need a dinner invite. Thank you. Best, Rik
I love the richness of dumplings made with butter.
Agreed! Best, Rik
A big THANK YOU for making the kind of food I love to eat.The food I was brought up on.
Thank you. Hope you enjoy. Best, Rik
We call that biscuits and gravy here in Tennessee! I love seeing you make the older cousin versions of recipes Chef.
Biscuits are scones in UK, dumplings are nothing like biscuits
Hi Rose, Love to Tennessee. Thank you. I remember your biscuits like our scones. Mind you, it's a while since I had Biscuits and sausage gravy in South Carolina. Best, Rik
I thought biscuits are what we in the UK call scones!!
I'm from Minnesota in the USA and my Mom made those and also called them baking powder drop biscuits, and would drop them in on top of what you would put inside of a chicken pot pie,the filling lol but they were very good, crunchy on the top and flaky in the middle,but I am really going to try your version with minced beef looks very delicious thank you.
nah. more like sos
In the South we have chicken and dumplings. Different beast. This is like a biscuit. Just. Yum.
Lovely! Thank you. Best, Rik
Suet dumplings are the bomb
Thank you. Best, Rik
One of the best meals ever this one Rik. Looked amazing😋 proper winter grub nice one mate
Thanks 👍mate. Raining here today - fantastic listening to the rain hitting the roof scoffing mince and dumplings. Best, Rik
oh that looks amazing. After living in USA for years i feel ive lost my taste buds. But watching this they come back.
Hope you enjoy it! Best, Rik
Good Lord Rik, that looks AMAZING! Thank you so much for making a non-suet dumpling for all of us that can't get it where we live. Looking forward to trying this out sooner rather than later - me and Mr Fox love us some good ol' comfort food x
Thank you. Best, Rik
Just made this for dinner today. Oh,my!😊 I was 10yrs old again .....absolutely delicious.
Great job! Ha ha ha Love it. Best, Rik
Know whats for dinner tonight love it
Nice one, Irene. Best, Rik
Hahaha..I love how the couple teaspoons of salt went from 'a pinch' to 'salt to taste'.....Smooth move.. ( I loves my salt too) 😎
Ha ha ha - you noticed. Best, Rik
I get suet at my grocery store here in Canada and I keep it frozen. I make dumplings and pastry with it and I use it in my Christmas puddings. I have made dumplings with oil.Basically they are just biscuits or a type of scone. There are many variations on this theme.
Love it!! Thanks for sharing. Love to Canada. Best, Rik
I use French lardons, fatty bacon. Works great.
I’ve always known this as Cobbler.😊
Yes, could be. Best, Rik
School dinner my favourite mince beef and cobbler. Amazing
@@paul_raftery same here, Paul.
One of my school old time favourites!
Wow looks great. Really good long video showing every stage
Thanks! Best, Rik
Hey Rik, just wanted to say I made this recipe for dinner tonight and it is FABULOUS! I used suet in the dumpling. Mmmm. Thank you for the inspiration.
Thank you. Best, Rik
Alabama, USA. To us it isn't a dumplings. It is a biscuit. And what you have made looks fantastic. Have you ever tried what we call biscuit and gravy? Just cook your dumplings on a baking sheet. The gravy is made by heating a fat, (bacon, sausage, vegetable, any kind), then adding a small amount of flour. Stir and let flour cook a bit, then add the liquid. Either water or milk. I prefer milk. Then either split the biscuit or crumble them up and pour gravy over them. You can also add the meat back into the gravy, such as with bacon or sausage. I love it. Here in the southern United States it ain't breakfast without biscuits and gravy. I like over medium eggs mashed up and added to it. Scrambled. Whatever eggs you like. Don't worry about it! Lol.
Thanks for sharing. Thank you. Best, Rik
Good morning from southcentral Kentucky.
When making the roux for sausage gravy, I learned the hard way to keep stirring.
I’m a school Lunch Lady. Breakfast For Lunch has always been in the menu rotation:
scrambled eggs, hash brown patty, biscuit, gravy, choice of 2 sausage patties or 1 chicken patty, with a fruit cup (diced peaches or pineapple tidbits or mandarin orange sections).
It’s a favorite of students and adults.
In the US, we have a flour mix called Bisquick, it's used for making dumplings, anerican-sryle biscuits, pancakes and other baked things. I stopped buying it when I realized you can make it yourself less expensively with self rising flour and vegetable shortning (Crisco). I think butter is even better so I make my dumplings with butter, now. I drop them by tablespoons into a hot stew. Never tried them in the oven but will definitely give that a go! Yours look delicious.
Thank you. Best, Rik
from across the great pond in southeast Georgia-USA!! TY for this recipe👩🦼
Thank you. Best, Rik
Thats a nice meal
I like the dumplings crispy
Its ice cold here so your recipes are just what the Doctor ordered
Keep wrapped! Thank you. Best, Rik
Superb. Thanks for this comfort food recipe and method. Great winter warmer for sure. Greetings from South Barrington, Cook County, Illinois 👍🏻🙋🏻♂
Thanks for watching! Love to Illinois. Best, Rik
Looks good. I would have added peas and corn. 😊
Great idea! Best, Rik
fantastic... going to serve this to my Kyrgyz friends when I visit at the end of the month :)
Sounds great! Thank you. Best, Rik
I love your enthusiasm. And you cooking.
Thank you. Best, Rik
I have always wanted to make them. I don't usually see rutabagas in my area but they look great and hearty.
Hope you enjoy. Best, Rik
You took MY dumpling Rik, that first one, i had my eye on as soon as you put it down. 😢😂
Ha ha ha, Nice one, Jamie. Best, Rik
Every time I watch a video of yours, I find myself rummaging through the cupboards and fridge for something to eat.
You said you can add or subtract ingredients in your mince and dumplings. I would add cheese to the dumplings, and beans to the meat and veg. In fact, I think I will! ❤🩷🩷🩷🩷
Great choice. Best, Rik
Oh fantastic, someone else who makes dumplings without suet and nice n light n fluffy.... Brilliant. Whole plate of food looks fab, recipe is mouthwatering. We as a family make mince the way 'gran who taught mum, who taught us'. Dumplings were suet free and never placed on top of the mince to cook as they were 'heavy'. The dumplings (or dough balls as gran called them) were placed on greaseproof paper and steamed across the top above the mince, locked in placed by the lid to steam... Looking forward to trying your method. Thank you x
Liz, you are a gem! I had forgotten about cooking dumplings that way. I've found it in my notes now. Thank you very much. Best, Rik
Sounds delicious. Will try to make this!
Looks fab - I'm drooling!
Its a steady one! Best, Rik
Even mince beef is expensive these days ! but after frying the onions and meat , adding a tin of kidney beans makes the dish go a lot further ! BUT more importantly ,, It really adds a lot to the flavour too ! ..
Thank you. Best, Rik
Just need some Hendo’s
Might try these and use lard, not into veg fat.
Or just sod it and use suet (Atora)
Atora suet is available from Amazon in the US. I use it all the time, just like my Mom did.
Thanks for sharing that for others. Best, Rik
Well explained again. And YUMMY.
Thank you 😋Best, Rik
I like to make delicious food.
Good on ya. Best, Rik
I love mince and dumplins. I haven't made dumplings in a long time, but will have to try your recipe. I love the crispy top to them. I could eat that right now. Another fabulous recipe Rik.
Hope you enjoy. I like the soft ones too. Best, Rik
Another winner dinner. Brilliant as usual.
Thanks Rik.
Thanks, Eamon. Best, Rik
Rik loves food.
Rik, does! Best, Rik
Dumplings were absolutely delicious 😋 Thank you Rik
Thank you. Best, Rik
I use olive oil and herbs in mine x
Thank you. Best, Rik
Delicious recipe Rik... comfort food at its best 😃
You got that right! Agreed. Best, Rik
Do it without suet. quite poetic.
I'm a poet and I didn't know it. Joking. Best, Rik
Oooh Rik I could just pull a chair and help you devour all that, this is a must try one for me.👍👍😋😋
Hope you enjoy. Best, Rik
Oh! That's fantastic!!!!
Thank you. Best, Rik
I made it last week and my husband loved it. Will be in my go to meal now
Wonderful! Best, Rik
Love the recipes Rik, keep em coming! Specially liked the Yorkshire fish cakes.
Thank you. I like the cake's too! Probably too much! Best, Rik
Now that I've had before, my grandmother used to make it. It's absolutely comforting. Yum yum.
Agreed! Thank you. Best, Rik
Looks very delicious. I never tried making only used packet but now I will definitely try and make it myself. Thanks.
Hope you enjoy. Thank you. Best, Rik
Great dish!
Thank you. Best, Rik
You are awesome I have to say 😂😂😂😂😂
Thank you. Best, Rik
Just love your recipes Rik, even when I don't always make them (from Limerick)
Thank you. Love to Limerick. Best, Rik
Thanks Rik. Will defo try this recipe
Thank you. Best, Rik
Bloody nice bloke.🇬🇧👍
Eh Ta! Thank you. Best, Rik
Oh, this looks perfect. Thanks Rik.
You are very welcome. Thank you. Best, Rik
I use butter. Yum
Thank you. Best, Rik
Spot on mate 💯
Thank you. Best, Rik
Self rising flour is also the secret to good Southern (American) biscuits. It generally is milled from a softer wheat, at least what is available this side of the pond. Most people use a mix of butter and vegetable shortening for biscuits but I use lard. Never heard of this dish, but it looks like awesome comfort food.
Thanks for sharing, loved reading. Best, Rik
Thanks Rik, just as I got a family member to send me suet from Australia 👍
Fantastic, and sorry for using no suet on this one. Best, Rik
@@BackyardChef 🤣 all good mate, great to have an alternative
Folks didn't know. They do now! Have you got one box coming over or more? Best, Rik@@ZenonZolek
Hi I've been making them recently, AND I call it savery cobbler. And MY mum told me how to make it .Take care and all the best. 👍👍
Sounds great! Best, Rik
I like using buttermilk in my biscuits. I use butter or vegetable shortening because suet is not available.
Thanks for sharing, sounds like you know exactly what you are doing. Best, Rik
Hello looks delicious 😋 I will make those .see how they turn out 😂
Hope you enjoy. Best, Rik
Mmmm beautiful 😊
Thank you 😋Best, Rik
Yay! Can’t wait to make this! Thank you.
Hope you like it! Best, Rik
Top notch. Thanks.
You are welcome, hope you enjoy it. Best, Rik
Lovely recipe
Thanks a lot. Best, Rik
I don't call them dumplings. A dumpling is a different beast. Its always boiled. My mom would though. I call them a biscuit topping. You are making American style drop biscuit dough. I like to use lard in my biscuits. Whether drop style or stiffer cut biscuits. It gives a superior result to shortening. Made the same dish for my family all the time. Never had a name.
Interesting! What we all consider dumplings. In the UK - where dumplings originated, there are steam/boiled in stews and guess what baked! Amazing that! So no I'm not making an American biscuit - however, I would love to. Thanks for sharing. Best, Rik
@@BackyardChefYou added egg and we don't. Otherwise exact same. Basically we consider it a shepherd's pie, only with a drop biscuit topping instead of mashed potatoes. Since ground lamb is hard to come by we used ground beef in a shepherd's pie. We use buttermilk and skip the egg. My mom cooked Yankee style and her terminology reflected that. I married a southern man who was part Indigenous of various tribes. I learned to cook mostly from the older women in his family. My cooking and terminology reflects learning from an elderly Kiowa woman who was the local midwife in her younger years. Think frontier times in the youthful state of Oklahoma.
Wow, Interesting just what I like. Best, Rik@@grandam195
LOVE
Thank you. Best, Rik
Good vid. I used cheese scones on top
Lovely! Thank you. Best, Rik
GREAT THANK YOU
You are welcome! Best, Rik
im goin in there with my carrot??...this is a family show sir!
Yes it is! Everyone can cook. Thank you. Best, Rik
🤣🤣🤣🤣🤣❣
Oh Rik. You have took me back to my childhood. I must admit that we never had crispy Dumplings, they were always in a Stew and I think My Mum used Lard in those days, different now of course. Dumplings are amazing but I still do fried Mince with either a Creamy Mash or Over Chips. It's all good mate 🙏👍🤣
Thanks for watching. Fried mince over chips with the gravy is a top meal by far. I love it. Best, Rik
I totally would do this with lard.
Yes! Best, Rik@@CornbreadOracle
For the record, the minute you bake those dumplings they become biscuits.
Do they? Thank you. Best, Rik
👍👍👍
Thank you. Best, Rik
Yum, yum, yum!!!!!! What time is dinner?? Or tea or whatever you call it!!!! Thanks Rik 😎
Thank you. Best, Rik
Look's delicious, would have liked ratio flour to baking powder, to milk quantity
There is a full ingredient list in the description. Just scroll down a little or if on the phone, click the more and then more. Best, Rik
As always Rik looks amazing 🤤😋. Will be definitely making this for the ladies at work next time I take their tea in ❤️❤️
Hope you enjoy, thank you. Best, Rik
Childhood favourite of mine when growing up in Glasgow but the dumplings weren’t crispy. We called it mince and dumplins. Nice one Rik another great recipe blast from the past.
Thanks for sharing, good memories. Yes these are crispy (oven baked) unlike the standard version we all grew up with. Best, Rik
Do like your enthusiasm. You just want to cook for people so im off to get some mince
Thank you. Hope you enjoy. Best, Rik
That's a stomach warmer on any winters day we Brits know how to cook good winter warmers
Nowt like being warm and fed! Best, Rik
I'd have poured me gravy on me dumplings though!
😋
😊 Thank you. Best, Rik
I always brown mince then add vegetables and sweat them down gives a deeper flavour in my opinion😊
Thank you. Best, Rik
I have stopped using suet. Some 40 years ago. I use margarine and get a light fluffy dumpling every time. I found suet. Made them heavy and to dense. I have also cooked them in an oven on a baking tray to some success. I don't put egg and milk in mine bringing them together with water. Going to try your way. Just got an air fryer oven not used it yet this will be the first thing I use it for
Thanks for sharing! Your recipe sounds fantastic. Best, Rik
Super man! 😋
Thank you 😋Best, Rik
Try Morrisons for suet.
Great tip! Thank you. Best, Rik
Hi Rik can you tell im binge watching as many of your fantastic recipes as I possibly can you give me inspiration for teatime family meals this one looks great , I’ve usually got beef suet and I always have lard would that work the same as veg shortening as I never use that ? , thank you , Amanda xx
Yes I can - Thank you. Lard will work just fine - You only need the fat content - self raising flour and a little extra baking powder. The egg in the recipe is for richness and the milk to make it moist - so yes it will work just fine! If you make stews, you have nearly the same consistency as beef or vegetable suet dumplings. These are obviously baked to so have a crust and a little drier. Best, Rik
@@BackyardChef thank you for replying so quickly Rik I will give them a try next time as my husband does like a crispy topping to his meals 👍😂xx
You have some spare, pass it over 😋
Suet is available from US butchers in the fall. It’s sold to people who want to make blocks of suet impregnated with bird seed. Making a suet block is cheaper than buying one.
Great tip! Best, Rik
Maybe I’ll try this using lard, which is readily available and inexpensive here in the US.
Yes. Go for it. best, Rik
I make them with chicken stew. Make the chicken stew and add dried dill to the stew and to the dumplings. About a tablespoon or so each. Adjust to your taste. I make big batches, you might make smaller ones. In the southwest it's called chicken and biscuits.
Sounds, delicious! Best, Rik