8 to 10 medium potatoes, peeled and cut into nice sized pieces
2 carrots, sliced
1 stick celery, sliced
1 handful long-grain rice
2 teaspoons mixed herbs
6 tablespoons cooked lentils or chickpeas (optional)
salt and black pepper
175g self-raising flour
75g vegetable suet
water, as needed
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Method Prep:15min › Cook:30min › Ready in:45min
Heat a little oil in a flame-proof casserole or stew pot and gently fry the onions and garlic until just browned.
Add the flour and mix well before pouring on the stock, a little at a time, stirring continuously.
Add the vegetables, rice, herbs and lentils or chickpeas (if using). Season to taste. Bring to the boil then lower heat to simmer for 10 minutes.
In the meantime, make the dumplings by sifting the flour into a bowl and mixing with the suet. Add a little water, a tablespoon at a time, until the mixture forms a soft dough (don't let it get sticky). Form the dough into 8 small balls and coat with flour.
Drop the dumplings into the stew and continue simmer for another 20 to 25 minutes until the dumplings are fluffy and soft.
I followed the recipe carefully and although the "juice" was lovely with crusty bread, the dumplings remained stodgy even after 30 minutes. They never became "fluffy and soft". I may try again with a few less potatoes, a few other ingredients and smaller dumplings. - 16 Feb 2009