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Cookery Question - Dumplings
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James W
 


Member Since: 27 Mar 2008
Location: Wirral, UK
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Cookery Question - Dumplings

Know there's a few keen cooks on here so could do with some ideas.

Making a big beef stew with Guinness tomorrow for friends with dumplings (yum), but I'm cooking it today for convenience (going to slow cook it for about 6 hours) as well as the fact I think stews, as curries, are so much better warmed through again the next day.

But I can't figure out what to do with the dumplings. If eating the same day I would make the mix and place the dumplings on top of the stew for the last 40 mins or so before serving. So do you think I should:

1) Cook the same way, leave them in and also just allow them to warm through with the stew again tomorrow for 10 mins or so before serving - they will absorb the flavour but won't they overcook if they have been sat in the stew overnight and go soggy and fall apart?

2) Cook today in the stew but remove before leaving the stew to cool and ding them in the microwave tomorrow before serving - But won't they go horribly rubbery?

3) Cook them independently tomorrow in a steamer so they are fresh - but won't they then lack any flavour from the stew?

How would you do it? Am I missing the obvious solution? Thumbs Up
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Post #203736516th Mar 2019 9:15 am
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Scott #55
 


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Last edited by Scott #55 on 16th Mar 2019 9:35 am. Edited 1 time in total 
Post #203736916th Mar 2019 9:34 am
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Down&Dirty
 


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Personally I’d go with option 3
Then chuck them in the stew for the last 10 mins, be fresh and still have shape Thumbs Up
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Post #203737016th Mar 2019 9:35 am
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Hardware17
 


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Beaten to it by Scott#55 Sad
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Post #203737316th Mar 2019 9:39 am
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The Dundonian
 


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Is it suet or yeast dumplings?
  
Post #203737416th Mar 2019 9:42 am
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Iguana
 


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Option 1 Thumbs Up
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Post #203737516th Mar 2019 9:43 am
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James W
 


Member Since: 27 Mar 2008
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United Kingdom 2010 Discovery 4 3.0 TDV6 XS Auto Stornoway GreyDiscovery 4

The Dundonian wrote:
Is it suet or yeast dumplings?


Beef suet
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Post #203738316th Mar 2019 10:05 am
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Scott #55
 


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Hardware17 wrote:
Beaten to it by Scott#55 Sad


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Post #203738916th Mar 2019 10:44 am
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The Dundonian
 


Member Since: 21 Dec 2015
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Scotland 2012 Discovery 4 3.0 TDV6 HSE Auto Barolo BlackDiscovery 4

Option 1 then.

You should really try yeast dumplings if you haven’t, they are fab.
  
Post #203739016th Mar 2019 10:50 am
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stew 46
 


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Make them fresh on the day but put your stew on low and long to warm properly ie an hour that way your dumplings will be fresh but also have time to suck the flavour in Bow down Bow down Thumbs Up
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Post #203740016th Mar 2019 12:07 pm
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Scott #55
 


Member Since: 15 Apr 2015
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And post the recipe on here as well please - sounds delicious.
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Post #203741916th Mar 2019 1:13 pm
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Davethegeo
 


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Down&Dirty wrote:
Personally I’d go with option 3
Then chuck them in the stew for the last 10 mins, be fresh and still have shape Thumbs Up


Yes. Definitely. Or just cook the dumplings in the stew as it is re-heating. Dumplings need to be quite hot withe the lid off so they form a little bit of a crust.
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Post #203744916th Mar 2019 3:32 pm
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James W
 


Member Since: 27 Mar 2008
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Cheers for the views, beaded on what people have written I think I'll go for the hybrid option of making them fresh tomorrow, but reheating longer and slower than planned so that they get enough time to cook and brown a bit.

I purposely made the steak and veg chunks oversized so that it doesn't all turn to mush so this should work. I've also retained some stock so I can top up a bit tomorrow if required.

Thanks for all the ideas Thumbs Up

The recipe is dead simple just this one here: https://www.recipetineats.com/irish-beef-and-guinness-stew/

(Doesn't include dumplings)

I'll post a pic of the finished article tomorrow Thumbs Up
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Post #203747416th Mar 2019 4:31 pm
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garfield2
 


Member Since: 24 Jul 2008
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Cook them tomorrow in the oven with a big dish of boiling water placed in the oven bottom, you can add sage and onion stuffing the mix or any herbs of your choice even a crumbled oxo cub in the flour suet mix

Regards
Martin
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Post #203755316th Mar 2019 7:02 pm
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James W
 


Member Since: 27 Mar 2008
Location: Wirral, UK
Posts: 1635

United Kingdom 2010 Discovery 4 3.0 TDV6 XS Auto Stornoway GreyDiscovery 4

Cheers Martin I am doing them tomorrow to hopefully avoid 'rubberyness' - I've not reduced to stew down as much today as a consequence and will allow longer reheat time tomorrow.

I'm adding thyme and a tiny bit of garlic to the mix to mirror the stew recipe Thumbs Up
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Post #203758116th Mar 2019 7:45 pm
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