My mother used to make a very homely lamb stew when I was little and the only think I liked about this stew was the dumplings! (sorry Mum!)
I didn't have time to make stew, and we are trying to focus on the dumplings themselves, so with that in mind I set about recapturing everything I loved about Mum's English style stew dumplings.
Usually found floating in a pot of English or Irish stew, these fluffy balls of dough were originally made with flour and lard in a two-to-one ratio with water to bind. The butter lover I am, I opted for a dumpling recipe that is slightly more decadent. Akin to a scone mixture I rub in butter and bind with milk. Then I add some cheese - very naughty! and very unEnglish!
A pot of gravy bubbling away, I plonk the dumplings in one by one and cover with more cheese to melt. In the oven they bake for 20min and out they pop half boiled, half baked.
Not the most nutritious meal ever, but certainly a tasty one! Reminiscent of the best American biscuits and gravy, these buttery clouds of batter are a Western dumpling delight! Add a little sour cream and some spring onion to top and you'd be in dumpling-poutine heaven!
Enjoy your meal! x
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