Doomlings Classic Card Game (Lightning Edition), For 2-6 Players, Fun Family Game for Kids, teens, and Adults, Ages 10+ | Includes 1 Mystery Holofoil

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Dumplings around the world mean different things, from steamed dumplings from a variety of Asian cuisines, to Swedish potato dumplings.

Divide the dough into eight and using floured hands shape into balls about the size of a golf ball. For the herby oat dumplings, combine the oatmeal, flour, baking powder, salt and herbs in a mixing bowl until well combined. Grate the chilled butter into the bowl and mix again. Bring the dough together with your fingers, gradually adding enough water, as before, to make a wet dough. Shape the dough into plum-sized balls. Vegetable suet is easily available in most supermarkets, the Atora brand has one in a green box. Alternatively you can use grated butter (vegetarian) or vegetable shortening (vegan). Cooking tips If you can’t find suet, you can make dumplings with any type of fat – the best alternative is cold grated butter.Add a couple of spoonfuls of ice cold water to start bringing mix into a dough. Gradually add a little more water at a time, until a firm dough has formed, using your hands to bring it together.

The perfect companions to slow-cooked stews and casseroles, dumplings are a great British favourite. Dumplings can be served plain, as in this base recipe, or flavoured to suit your dish. Herbs are a common addition – either fresh or dried herbs are suitable. You could try other flavours, such as a little English mustard, horseradish or lemon zest. Or even add a teaspoon or two of grated root vegetables such as carrots or parsnips. Add the onions, carrot, celery and swede and fry for 6-8 minutes, or until golden-brown, adding a little more olive oil if need be. Season with salt and pepper. Meanwhile, for the suet dumplings, combine the flour, suet, baking powder and salt in a bowl until well combined. Add the water gradually, stirring the mixture with your fingers, until it comes together as a slightly sloppy dough. Shape the dough into balls roughly the size of a plum.Divide dough into quarters and then into small chunks. Gently roll each between palms, into a round dumpling, about size of a ping pong ball. Put dumplings, spaced apart, on top of a stew.