Dumplings are a really hearty, warming topping to a stew. Baked so they become slightly crispy on the top and soft and pillowey on the bottom. Heavenly! I love the way the dumpling swell from tiny balls to clouds in a short space of time. The dumplings also thicken the juice so you have a beautiful, rich hearty broth at the end.
This is great served with sauerkraut and – to mop up the juice – some gluten free, vegan bread!
Gluten free, vegan suet is available in most supermarkets.
Preparation and cooking time 2 hours 10 minutes
Ingredients – Stew
400 gram can/ tetra pack butter beans
500 grams floury potatoes (e. g maris piper or Kind Edward)
1 medium carrot
1 medium parsnip
150 grams spring green cabbage
1 stick celery
25 grams fresh flat leaf parsley (save 1 tablespoon to add to the dumplings)
1 bay leaf
800 millilitres vegetable stock
0.5 teaspoon sea salt
0.5 teaspoon freshly ground black pepper
Ingredients – Dumplings
45 grams gluten free, vegan suet
100 grams gluten free self raising flour
75 millilitres cold water
0.25 teaspoon sea salt
0.25 teaspoon freshly ground pepper
1. Preheat oven to 180 C (fan)
2. Chop all the vegetables in to two centimetre dice (approximately) and add to the casserole dish
3. Add the drained butter beans, roughly chopped parsley (save one tablespoon for the dumplings) and bay leaf to the casserole dish and mix well
4. Add the vegetable stock, salt and pepper and stir well
5. Put all the dumpling ingredients plus one tablespoon of parsley in to a mixing bowl and mix well. Divide in to eight equal size balls and place gently on top of the stew. Place the lid on and in to the oven for an hour and a half
6. After an hour and a half remove the lid and gently baste the dumplings with the juice and place back in the oven for a further 30 minutes (with the lid off).
7. Serve with a light salad or sauerkraut. Delicious!