Green Dumplings

Name: Green Dumplings
Yield: Makes 12 dumplings
Cuisine: United Kingdom
Ingredients: ¾ cup (90 g) shredded suet; 2 tablespoons very finely chopped parsley; 1 cup (120 g) flour; 1 tablespoon finely chopped thyme, sage, marjoram, chives and tarragon (not mint); ¼ lb (120 g) cooked spinach (or thawed frozen spinach); ½ teaspoon salt; ¼ teaspoon freshly ground black pepper

Preparation info

Makes
12
dumplings

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

These small, round dumplings were boiled, served in a pottage or with a joint or poultry on North Country farms and cottages.

Ingredients

¾ cup (90 g) shredded suet
1 cup (120

Europe
United Kingdom
Engalnd
Starter

Method

Stir the suet into the flour with the herbs, salt and pepper. Press about 6 tablespoons of juice from the cooked spinach (or pour off the water from frozen spinach and then press it well). Stir the green liquid into the flour mixture to make a stiff dough and knead it