ditchman Posted December 13, 2023 Report Share Posted December 13, 2023 Hungarian goulash........with a couple of good ole dumplings.....they tasted superb a cross between rib-o-beef and fresh bread with a peppery twang......... christ that went down well Quote Link to comment Share on other sites More sharing options...
welsh1 Posted December 13, 2023 Report Share Posted December 13, 2023 Perfect for those winter nights, looks spot on. Quote Link to comment Share on other sites More sharing options...
billytheghillie Posted December 13, 2023 Report Share Posted December 13, 2023 Looks tasty, how did you make the dumplings? Quote Link to comment Share on other sites More sharing options...
JKD Posted December 13, 2023 Report Share Posted December 13, 2023 5 minutes ago, welsh1 said: Perfect for those winter nights Eating them or fondling them ? 🙈😂 Quote Link to comment Share on other sites More sharing options...
old'un Posted December 13, 2023 Report Share Posted December 13, 2023 13 minutes ago, ditchman said: Hungarian goulash........with a couple of good ole dumplings.....they tasted superb a cross between rib-o-beef and fresh bread with a peppery twang......... christ that went down well Both my nan and mum made dumplings but they put them in the stew to cook, never seen them done like yours, but they look nice. Quote Link to comment Share on other sites More sharing options...
ditchman Posted December 13, 2023 Author Report Share Posted December 13, 2023 12 minutes ago, billytheghillie said: Looks tasty, how did you make the dumplings? cup full of raising flour 3/4's cup suet 1/2 tsp salt 1/2 tsp baking powder loads of black pepper and chopped parsley mix together DRY....then slowly add small ammountsof water andstir with a spoon keep on adding water (little) andstir until it starts toclumps together.....when it does grab a handful and gently squeeze together so its just smaller than a tennis ball.....DONT KNEED IT TOGETHER it needs to have air in it...............then steam or cook for 20 mins 6 minutes ago, old'un said: Both my nan and mum made dumplings but they put them in the stew to cook, never seen them done like yours, but they look nice. sometimes i finish them off in the oven to make them nice and crispy on top Quote Link to comment Share on other sites More sharing options...
mossy835 Posted December 13, 2023 Report Share Posted December 13, 2023 looks very nice well done. Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted December 13, 2023 Report Share Posted December 13, 2023 Proper size dumpling that. Nothing worse than the packet ones that dry and shrivel up. Superb job Ditchy. Quote Link to comment Share on other sites More sharing options...
Scully Posted December 13, 2023 Report Share Posted December 13, 2023 Looks grand that Ditchy! I like a good dumpling! My ex used to make fabulous broth with ham, split peas, lentils, barley etc, then place the dumplings in the top at some point to cook, and finally brown them under the grill. Fabulous meal! I really must get round to making some. Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted December 13, 2023 Report Share Posted December 13, 2023 I would have hoped for a bit more colour on the dumplings................................................ Quote Link to comment Share on other sites More sharing options...
ditchman Posted December 13, 2023 Author Report Share Posted December 13, 2023 39 minutes ago, TIGHTCHOKE said: I would have hoped for a bit more colour on the dumplings................................................ WHAT SORT OF BLOODY COLOUR ..rainbow.....flouresant green....bleedin' orange....irridesant blue !!!!!!....fer christs sake ...i did these specially for you dammit.. Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted December 13, 2023 Report Share Posted December 13, 2023 6 minutes ago, ditchman said: WHAT SORT OF BLOODY COLOUR ..rainbow.....flouresant green....bleedin' orange....irridesant blue !!!!!!....fer christs sake ...i did these specially for you dammit.. A bit of colour so that they look like they have been cooked for gawd's sake man. Quote Link to comment Share on other sites More sharing options...
ditchman Posted December 13, 2023 Author Report Share Posted December 13, 2023 Just now, TIGHTCHOKE said: A bit of colour so that they look like they have been cooked for gawd's sake man. wwwwwhhhhaaaat....................they are supposed to look like that................you are blowing smoke up my anus arnt you /?? Quote Link to comment Share on other sites More sharing options...
billytheghillie Posted December 13, 2023 Report Share Posted December 13, 2023 8 minutes ago, ditchman said: wwwwwhhhhaaaat....................they are supposed to look like that................you are blowing smoke up my anus arnt you /?? I dont think he would go there! Quote Link to comment Share on other sites More sharing options...
ditchman Posted December 13, 2023 Author Report Share Posted December 13, 2023 (edited) 5 minutes ago, billytheghillie said: I dont think he would go there! he would be well advised to keep well clear of it.........making comments like that they are supposed to look like a drowned babies head....end of..........ask any materlot Edited December 13, 2023 by ditchman Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted December 14, 2023 Report Share Posted December 14, 2023 Dumplings along with a few other things like semolina pudding, tapioca, rice pudding are for me memories of school meals that I would much rather not remember! Hence all are 'off' my menu. Quote Link to comment Share on other sites More sharing options...
ditchman Posted December 14, 2023 Author Report Share Posted December 14, 2023 49 minutes ago, JohnfromUK said: Dumplings along with a few other things like semolina pudding, tapioca, rice pudding are for me memories of school meals that I would much rather not remember! Hence all are 'off' my menu. tapioca/frogs egg............was my skool nightmare......... Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted December 14, 2023 Report Share Posted December 14, 2023 23 hours ago, ditchman said: WHAT SORT OF BLOODY COLOUR ..rainbow.....flouresant green....bleedin' orange....irridesant blue !!!!!!....fer christs sake ...i did these specially for you dammit.. 🤣🤣🤣👍👍 I'm having stew tomorrow I might have a go and make some dumplings 👍👍 Quote Link to comment Share on other sites More sharing options...
ditchman Posted December 14, 2023 Author Report Share Posted December 14, 2023 20 minutes ago, harrycatcat1 said: 🤣🤣🤣👍👍 I'm having stew tomorrow I might have a go and make some dumplings 👍👍 dont use too much water and dont kneed them so they are like plastercine....just enough water to granulate them...so when you get a handful and push it together ..they stick together...........JUST dont use you hot hands to mix it...the heat will melt the suet...use a fork always use colmans mustard ....it was made for dipping yer dumps in..... Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted December 14, 2023 Report Share Posted December 14, 2023 1 hour ago, ditchman said: dont use too much water and dont kneed them so they are like plastercine....just enough water to granulate them...so when you get a handful and push it together ..they stick together...........JUST dont use you hot hands to mix it...the heat will melt the suet...use a fork always use colmans mustard ....it was made for dipping yer dumps in..... Thanks for the advice 👍 🙏 Quote Link to comment Share on other sites More sharing options...
Agriv8 Posted December 15, 2023 Report Share Posted December 15, 2023 As for blowing smoke where the sun don’t shine would you need to remove the ginger first? just asking for a friend? On 13/12/2023 at 19:47, ditchman said: wwwwwhhhhaaaat....................they are supposed to look like that................you are blowing smoke up my anus arnt you /?? Quote Link to comment Share on other sites More sharing options...
ditchman Posted December 15, 2023 Author Report Share Posted December 15, 2023 1 minute ago, Agriv8 said: As for blowing smoke where the sun don’t shine would you need to remove the ginger first? just asking for a friend? i didnt know you were bum chums with Melb3 Quote Link to comment Share on other sites More sharing options...
GingerCat Posted December 17, 2023 Report Share Posted December 17, 2023 I always stick them on top of the stew, soaks up some more flavour. Occasionally I cover the whole of the stew and leave the lid off so it's goes hard like a pie crust. Lovely. Quote Link to comment Share on other sites More sharing options...
ditchman Posted December 17, 2023 Author Report Share Posted December 17, 2023 2 hours ago, GingerCat said: I always stick them on top of the stew, soaks up some more flavour. Occasionally I cover the whole of the stew and leave the lid off so it's goes hard like a pie crust. Lovely. crispy top is supreme.........i sometimes slap them under the grill..................snake & pigmy stew/casserole done in the oven...then the last 20 mins..pop a flat suet dumpling ontop...back in the oven............................ooohhhhhhhhhhh very nice Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted December 17, 2023 Report Share Posted December 17, 2023 1 hour ago, ditchman said: crispy top is supreme.........i sometimes slap them under the grill..................snake & pigmy stew/casserole done in the oven...then the last 20 mins..pop a flat suet dumpling ontop...back in the oven............................ooohhhhhhhhhhh very nice Not had snake & pigmy for a while 🤔 my Mrs won't eat it 🙄 Quote Link to comment Share on other sites More sharing options...
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