Green Dumplings

Preparation info
  • Makes


    • Difficulty


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.


  • ¾ cup (90 g) shredded suet
  • 1 cup (120


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