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Today we went out to eat at a friends birthday and I bagged Irish braised steak served with dumplings. Now these dumplings were not like the suet things that my mum made but were almost "scone like" in texture and totally delish.

Any recipes for these scone type dumplings?

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Kindest regards, David.

http://pigletsplots.blogspot.com/
updated - Sunday 19th at 2100hrs

Its called a 'Cobbler', there's lots of variations to the recipe but have a look at this one to get an idea.

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Bren

You 'pipped me at the post' Bren! Lighter, and equally as gorgeous....espesh when fresh herbs are used from the garden...

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With Love,
Wellie

Give it some....

http://hollycottagegarden.blogspot.com
BLOG UPDATED Sunday 2nd November at 19.30hrs

Hmmm...whenever I have tried 'cobbler' type topping on braised beef they have turned out - er - less than light. (see Haze struggle to lift casserole from oven...), but as an eternal optimist (well, it must just be me...) I'm happy to give it another go.....

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Hazel
www.hazelandjanesallotment.blogspot.com
update Sun 30/11/2008......Indoor Allotmenteering too!.....

I make this type of dumpling too - because I don't eat meat and so don't want to use suet. I substitute marge for suet in a dumpling recipe and you can drop lumps into the boiling stew. Otherise, do the scone type mix and cut into rounds and cook them on the top of the pot. Your own herbs of course, make it heaven!

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Earth laughs in flowers. Ralph Waldo Emerson

www.vegheaven.blogspot.com

Updated November 30th - Mr Stinky's Excellent Adventure (and a Christmas Cake)

Hi PW! Hope you and the Mrs are keeping in fine fettle! As Bren said earlier I think the word you were looking for is "cobblers"! Here is my fave recipe is as follows (Think I may have already included it in my carrot and squash casserole recipe last year). They always come out light and fluffy and are scrummy! Here goes:

150g SR flour
pinch salt
50g butter
75g of your fave cheese (optional tho delish!)
4 teasp chopped rosemary (again optional but delish!)
4 tablespoons water

Put the flour and salt in a bowl and mix. Add the butter and rub so that it makes little breadcrumbs. Add cheese and rosemary if using then add water and mix to a smooth dough. Pat the dough into a round and cut into eight segments. Arrange on the top of your stew or whatever and cook for 30 minutes until well risen and puffy.

Enjoy!

Bernie aka Dexterdog

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Appreciate the little things in life because one day you will realise they are the big things

thanks all, keep them coming.

__________________
Kindest regards, David.

http://pigletsplots.blogspot.com/
updated - Sunday 19th at 2100hrs

Wow, it's so interesting to read these recipe threads. Everything is so different. We make cobblers but they are always made with fruit. There is something similar called a pot pie.

Ooooo, I might need to try this recipie, I can't stand the suet ones,really soggy and sticky (mind you I guess that's the point as it's a winter dish so needs to be heavy)

I feel stew coming on next week

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Shortie

"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter

We make fruit cobbler too. Also, what we call a scone you would know as a biscuit.

(Boy do I miss breakfast at Waffle House and Houlihan's baked potato soup)

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Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

I've made fruit cobbler as well as the beef one, its more or less using sugar instead of the herbs/basil.

Anyway tonight we're having spag boll with home made pasta.

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Bren

I think the main reason dumplings turn out heavy is that people don't use self-raising flour, and don't make sure that the stew/casserole is actually at boiling point when the dumplings are put in. Make sure the dumplings are small (they should double in size when cooked). Drop into the hot stew, put the lid on and leave for 20 minutes. Don't remove the lid to check - the steam helps them cook and rise.

I love Scones much better than biscuits. Just seem to go with coffee better.
yes, Waffle House is soooooooooooo good.

Brin, what is a spag boll?

Spaghetti Bolognese (we Brits shorten everything)

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Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

Sorry for that Tomatoaddict I forget we don't all use the same phrases

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Bren

Or as George Bernard Shaw said, two continents separated by a common language!!

valmarg

My Fave Cheese and Sage Dumplings:

Ingredients:
225g / 8oz plain flour
¼ teaspoon salt
2 ½ teaspoons baking powder
55g / 2oz gruyere cheese, grated
2 tbsp sage, roughly chopped
3 tbsp chives, chopped
2 tbsp extra virgin olive oil
150ml / ¼ pint milk
salt and freshly ground black pepper

In a large bowl, sift in the flour, salt, baking powder. Stir in the cheese, herbs and a generous seasoning of black pepper. Stir in the olive oil and milk, using a fork, lightly combine the ingredients to form a soft dough.
Transfer the mixture to a lightly floured surface and knead very lightly. With floured hands, shape the mixture into 8 dumplings.
Remove whatever stew you are cooking from the oven and place the dumplings on top. Return to the oven and cook uncovered at Gas 2 for a further 35-40 minutes, or until the dumplings have risen and are light golden brown.

Light and luverly, honest.

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Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?

Has to be said...................sounds like a load of cobblers to me!

My old Gran used to shallow fry flattened dumplings in lard (both sides) and they had a rather nice greasy crumbly scone texture! No idea what was in them but I've never tasted dumplings as nice as the ones Gran made!

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My Majesty made for him a garden anew in order
to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

Sorry, those words can't go together, the thought of greasy dumplings makes me feel a bit queasy

__________________

Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?

Alison's dumplings (sorry - HeyWayne and others will find a double entendre!) sound fab. Snadger - my Gran used to make things that sounded awful but tasted gorgeous. Grans have a special talent!

__________________
Earth laughs in flowers. Ralph Waldo Emerson

www.vegheaven.blogspot.com

Updated November 30th - Mr Stinky's Excellent Adventure (and a Christmas Cake)

Next you'll be telling me you don't like eating cold donner kebab for breakfast............as if!

__________________
My Majesty made for him a garden anew in order
to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

Funnily enough................

Used to work with a bloke who'd bring it into work and heat up in the microwave. The smell was every bit as bad as you can imagine.

By the way, if you're going to eat cold take away it's pizza every time

__________________

Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?