Jamie Oliver Dumplings for Stew
Jamie Oliver’s dumplings for Stew are traditional British-style dumplings made from self-raising flour, suet or butter, and liquid. They are gently steamed on top of a simmering stew, where they expand and cook through without direct contact with liquid.
- Prep Time: 5-10
- Cook Time: 15-20
- Total Time: 43 minute
- Yield: 4 1x
- Category: Side Dish
- Method: Steaming on stew
- Cuisine: British
Ingredients
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- 125 g self-raising flour
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- 60 g vegetable suet or cold butter, grated
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- Pinch of salt
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- 1–2 tablespoons fresh herbs (parsley or thyme), finely chopped
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- 75–90 ml cold water
Instructions
Add the self-raising flour and salt to a mixing bowl. Stir well so the salt is evenly distributed, which helps the dumplings cook evenly.
Add the suet or grated butter to the flour. Use a fork to mix it through lightly. Avoid rubbing too much, as visible pieces of fat help keep the dumplings soft once cooked.
Stir in the chopped herbs. This adds gentle flavour without overpowering the stew.
Pour in the cold water gradually, mixing with a knife until the dough just comes together. The dough should be soft but not sticky. Add a little more water only if it feels dry.
Using lightly floured hands, divide the dough into equal portions and roll gently into balls. Do not compress the dough tightly, as this makes dumplings heavy.
Place the dumplings on top of the gently simmering stew, leaving space between them so they can expand.
Cover the pot with a tight-fitting lid and cook for 20–25 minutes. Avoid lifting the lid during cooking, as steam is essential for light dumplings.
The dumplings should be well risen and firm to the touch. Cut one open if unsure—it should be fluffy all the way through.
Find it online: https://jamieolivereats.uk/dumplings-for-stew/