Cooking dumplings

[Mobsta]

Ive tried a couple of packet mixes over the last few years, each times the dumplings came out softer and soggier than desired.

Recipe is water + self raising flower + instant-mix.
They arent too bad, just not quite spot on for my liking.

What would make them more dry-bready and less wet-doughy?

Hotter boiling temp? Any added ingredients? Slightly longer cooking time, should the stew be thickened first?
Any suggestions gratefully received

[Tanguero]

Mobsta said:

Ive tried a couple of packet mixes over the last few years...

Therein lies the problem.

Real dumplings are trivially easy
100g Self raising flour
50g Suet
1 tsp mixed herbs
pinch of salt
and a couple of tablespoons of cold water to mix to a stiff paste.

Edited by Tanguero on Friday 23 December 08:41

[mattdaniels]

What is the point of a packet mix? Surely Flour + suet is just as easy as flour + packet mix?

Make sure the dumpling mixture is not wet and gooey and give them a final dusting of flour before dropping them in to the stew for the last 30 mins of cooking.

[grumbledoak]

Packet mix for dumplings is like instant custard; utterly pointless. It is so easy to make them from scratch that the packet is only going to make it worse.

Google a recipe or check above.

[D1ngd0ng]

Gave up on making dumplings despite my best attempts (and no I wouldn't use packet mixes)

Ended up settling on the ready made you can buy in Waitrose.

[AF1]

I get my aunt Bessie to make my dumplings!

[Mobsta]

Another fan of aunt bessies dumplings here.
I may be using suet, not sure. GF bought the box, I just follow the directions

Aunt bessies were terrific in that they were like dry bread when they came out of the pot.

The only single 'trick' I can think of to employ is to submerge them as little as possible, as presumably its the steam in the pan that cooks them not the stew underneath.

Still not sure why such a simple recipe can't come out perfect every time though