Stew or soup and dough balls....dumplings I think they're called down south, up here a dumpling is a fruit cake boiled in a cloth (cloot).
Basically they're just flour with some seasoning and a wee bit of fat rubbed though, any kind you have to hand from butter to bacon grease. Add a little water and make a soft dough, like for scones, and drop them into the simmering liquid to cook. Takes about twenty minutes and they'll fill anybody's 'belly'.
You can do a lot with the doughballs too. You can add grated cheese, or broken up cooked bacon, you can make them spicy like pakora though it'll flavour your stew too.
If you're using the oven, make the dough like a savoury scone, and cut them out into discs.
Lay them around the rim of the dish you're using and bake for another twenty minutes.
Really nice over something like a sausage casserole.
Basically they're just flour with some seasoning and a wee bit of fat rubbed though, any kind you have to hand from butter to bacon grease. Add a little water and make a soft dough, like for scones, and drop them into the simmering liquid to cook. Takes about twenty minutes and they'll fill anybody's 'belly'.
You can do a lot with the doughballs too. You can add grated cheese, or broken up cooked bacon, you can make them spicy like pakora though it'll flavour your stew too.
If you're using the oven, make the dough like a savoury scone, and cut them out into discs.
Lay them around the rim of the dish you're using and bake for another twenty minutes.
Really nice over something like a sausage casserole.
