Whether you call then doughballs or dumplings, this Doughballs (Dumplings) for Stew Recipe will serve you well whether you’re slow cooking them, simmering them on the hob or baking them in the oven!
My preferred way of cooking them is absolutely in the oven, so you achieve that chewy top! The texture is a perfect contrast to the warming goodness of stew or mince.
Ingredients For Dumplings For Stew
Self Raising Flour: I use self-raising as it already includes a raising agent, which helps make the dumplings extra light and fluffy.
Plain flour (all-purpose) can be used alongside 1 teaspoon of baking powder instead if needed. And I’ve even used bread flour before when I was caught out and they turned out fine!
Beef Suet: I use ATORA beef suet as it’s traditional, and this is a really well known brand in the UK.
I’m unsure if you’d be eating Mince and Dumplings if you’re vegetarian, but just in case you’re adapting my recipe with a meat substitute, like Quorn mince, then vegetable suet is also available.
Salt
How To Make Doughballs (Dumplings) For Stew
- Mix together all ingredients for doughballs/dumplings together until the dough forms a shaggy clump
2. Keep working it together until it becomes a smooth ball (see photos above for reference)
3. Shape into 6-8 balls before dropping into the pot of mince or stew.
I like to weigh the dough – this means I can evenly divide it into 8 doughballs of equal volume.Â
Total weight of dough (215g) / 8 = 26.875g
So I know I was aiming for approximate weight of 26g or 27g per dough ball.Â
I roll the dough into a sausage shape and cut it into 8 rough sections before weighing each individually to the correct weight. This isn’t necessary, but will ensure they’re uniform and cook evenly.
4. To cook the doughballs:
Either simmer in the mince / stew for approx 30 minutes (turning over half way)
OR bake in the oven for a chewy crispy finish
OR you can slow cook them as well.
FAQs
Yes – just use vegetable suet instead – ATORA have a vegetable alternative.
What Can You Make With Dumplings (Doughballs)?
Why not try homemade dumplings in:
And finally…
If you do choose to make it, I hope you enjoy it!
If you have any other questions, or want to tell me what you think of my recipe, then please leave a comment or review below!
Dumplings For Stew Recipe
Ingredients
- 100 g self raising flour
- 50 g ATORA beef suet
- pinch salt
- 6 tbsp water
Instructions
- Mix together all ingredients for doughballs (100 g self raising flour, 50 g ATORA beef suet, pinch salt, 6 tbsp water) together until the dough forms a shaggy clump
- Keep working it together until it becomes a smooth ball (see photos above for reference)
- Shape into 6-8 balls before dropping into the pot of mince or stew
- Either simmer in the mince / stew for approx 30 minutes (turning over half way) or bake in the oven for a chewy crispy finish
- Turn the doughballs over then simmer for a further 10mins
- Optional: you can stick the mince and doughballs into the oven in a oven-safe dish to make the tops of the doughballs crispy/chewy
2 responses
Quick question…..why the beef suet? I use in my Christmas pudding recipe so am not unfamiliar with using it, but wondering what it does for the doughballs.
tks
Cheryl
hey Cheryl, it’s just how my family have always made them – quite a traditional application for it I think 🙂 at least in Glasgow