Cotswold Dumplings is a traditional English recipe (from the region of the Cotswolds) for a classic dumpling made from a blend of flour, suet, cheese, breadcrumbs and seasonings that are shaped into balls, fried in bacon fat and added to stews about 15 minutes before they are due to be ready. The full recipe is presented here and I hope you enjoy this classic English version of: Cotswold Dumplings.
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This is a variant of the traditional British dumpling peculiar to the Cotswolds of England that incorporates cheese and has a breadcrumb coating.
Ingredients:
140g self-raising flour
60g shredded suet
30g cheese, grated
water to mix
breadcrumbs from 3 slices of bread, toasted
fat for frying
salt and black pepper, to taste
Method:
Add the flour, suet and cheese to a bowl. Mix together then season with the salt and black pepper. Add enough water to form a slightly sticky dough (just over 2 tbsp usually) then form into six or eight rounds and roll in the breadcrumbs.
Traditionally these are fried in bacon fat until crisp and golden, then add to stews about 15 minutes before they're done cooking.
