Making a casserole?!
Answers: Can I cook dumplings seperately in the oven as there's hardly any room in the casserole and do they have to be covered (could I just put them on a baking tray?) Thanks
Yes I know someone who does just that,because they like them crunchy.
Go on have ago. What you got to loose. Good luck
Make sure the ovens really hot or they wont rise
dumplings are usually boiled??
no must be done in gravy or stock push them in and then they come to the top
As I have always understood it they cook primarily in the steam from the casserole so I wouldn't have thought you could cook them on a baking tray in the oven. They have to be cooked in liquid and they MUST be covered.
Dumplings have to be cooked in liquid. What kind of casserole are you making? You could just boil them and add last I guess. I would cook them in a chicken broth for flavour.
Sorry to disappoint you but you can't bake dumplings. They have to go on top of the casserole to be cooked by the heat and the steam of the liquid, doesn't matter if they stick a bit out, the steam will do the tops.
No...dumplings need to have soaked up the flavours of your stew. Make very small ones by rolling the dough into a finger shape to make them fit.
I would add some of the stock from the casserole to another dish and cook them separately.
I will admit that I'm guessing here, using stuffing as the nearest equivalent. Somebody else may have a full answer, but here are my thoughts.
Baking them will just make them go hard and shrivelled. You could try steaming them. If you dont have a steamer, put them in a colander on top of a pan of boiling water, with a lid or tinfoil over them, and check them every 10 minutes. Half an hour should do it, but use a small knife to check. If they go a bit soggy, or you like them to have a crust, put them in the oven for a little while after the casserole comes out, to finish them off.
It might be worth checking the web for steamed dumpling recipes, as I tend to cook on instinct!
They just need to be placed on top of the casserole and then the bottom is all soggy and the top is lovely and crispy. don't think you'll get that effect if you cook them separately.
clootie dumplings
Ingredients For Clootie Dumpling:
125g suet
250g plain flour
125g oatmeal
250g mixed sultanas and currants
1 tablespoon of golden syrup
75g sugar
2 lightly beaten eggs
1 teaspoon of ginger
1 teaspoon of baking powder
1 teaspoon of cinnamon
4 tablespoons of milk
1 tablespoon of flour for the cloth
Cooking Directions For Clootie Dumpling:
1. Rub the suet into the flour and add oatmeal, baking powder, sugar, sultanas and currants and the ginger and cinnamon. Blend together and add the eggs and syrup. Stir well and add just enough milk to firm.
2. If you are using a cloth (cloot), put it into boiling water first then spread onto your table and sprinkle a liberal amount of flour over the inside. Put the mixture into the middle and tie up, leaving a wee bit of space for the mixture to expand.
3. Place an upside-down saucer at the bottom of a deep pan and put the tied cloot in and cover with boiling water and simmer for about 3 hours.
4. If you'd rather use a bowl it will need to be greased before adding the mixture. Leave an inch space at the top for the pudding to expand. Cover with greaseproof paper and tie.