Herb dumplings are the perfect complement to a warm stew, offering a comforting bite that enhances the dish’s flavours. These dumplings are easy to make, with simple ingredients like flour, butter, and a variety of herbs such as thyme, parsley, and oregano. By preparing the dough and dropping it into a simmering soup or stew, anyone can add a delicious touch to their home-cooked meals.
This recipe brings together the traditional elements of British cooking with a modern twist, combining self-raising flour with your choice of fresh or dried herbs. The result is a soft, spongy dumpling that absorbs the stew’s rich flavours while adding its own aromatic appeal. Herb dumplings not only provide texture but also deepen the overall taste experience of your meal.
Home cooks appreciate the simplicity of making herb dumplings as they do not require advanced cooking skills or complex ingredients. The process involves mixing the dough, forming small balls, and gently cooking them until they are light and fluffy. Whether added to a beef stew or a chicken casserole, herb dumplings can transform a regular dish into a noteworthy comfort food classic.
Preparing the Ingredients
Preparing the ingredients for herb dumplings is key for achieving a delightful result. This involves mixing the dry and wet components to form the dough and chopping vegetables to add flavour and texture.
Creating the Dumpling Mixture
To create the perfect dumpling mixture, start with self-raising flour. Place about 100 grams into a mixing bowl. Add a pinch of salt and pepper for seasoning. Next, include 25 grams of shredded suet which can be from beef or vegetables. Suet provides a rich flavour and helps the dumplings stay tender.
Incorporate 1 teaspoon of mixed dried herbs like parsley, thyme, and oregano. These herbs bring an aromatic touch to your dumplings. Combine 2 tablespoons of cold water to bind the mixture, then knead gently until incorporated.
Add 1 tablespoon of butter for a smooth texture. Use baking powder as a rising agent to ensure light and fluffy dumplings. Mix in a splash of milk if the dough feels too dry.
Chopping Vegetables
Chopping vegetables adds a hearty layer of taste to the dish. Choose vegetables like onions, carrots, and peas for a traditional touch. Finely chop the onions to release their sweet flavour.
Slice the carrots into thin rounds or small cubes so they cook evenly. Peas can be added whole for a burst of freshness. Washing and peeling the vegetables beforehand is essential to ensure they are clean and free of impurities.
Prepare around 200 grams in total to blend with the dumplings and stew. This balance adds variety in both texture and flavour, complementing the herb-laden dumplings perfectly.
Cooking Process
Cooking herb dumplings involves several key steps to ensure they are tasty and perfectly cooked. Browning the meat creates a rich base for the stew, while simmering ensures the flavours meld together. Finally, incorporating the dumplings adds a delicious, fluffy element to the stew.
Browning the Meat
Start by prepping the beef stew ingredients. Dice the onion, carrots, and celery, and mince the garlic cloves. Heat olive oil in a large casserole or frying pan over medium heat.
Add the beef in batches, ensuring not to overcrowd the pan. Brown the meat on all sides to develop a deep flavour. While browning, season with sea salt and black pepper.
Once the meat is browned, remove it and set aside. In the same pan, add diced onions, carrots, and celery, cooking until softened. Add minced garlic and cook briefly. Stir in a tablespoon of tomato purée. Pour in a bit of red wine to deglaze the pan, scraping up any browned bits left behind by the beef.
Simmering the Stew
To the casserole, add the browned meat back with the softened vegetables. Pour in beef stock, adding red wine for additional depth.
Include some root vegetables like carrots for sweetness. Season the stew with sea salt and black pepper. Add bay leaves for an earthy aroma. To enhance the taste further, let the mixture come to a simmer.
Cover the casserole and simmer on low heat. Cooking slowly allows the flavours to combine, making a rich and savoury dish. This step also tenderises the beef, ensuring a succulent texture. Stir occasionally to avoid sticking.
Incorporating the Dumplings
Prepare herb dumplings using self-raising flour and mixed dried herbs like thyme, parsley, and oregano. Use butter for richness and a pinch of salt for flavour.
Once the stew simmers, check that it has enough liquid. Add more beef stock if needed. Place the prepared herb dumplings on top, ensuring they don’t touch. Cover and let them cook in the steam for about 20-30 minutes or until they are expanded and cooked through.
This process infuses the dumplings with rich stew flavours, creating a comforting, hearty dish perfect for any occasion.
