The Secret to Making the Lightest, the Best, Dumplings

This is the way to make the most wonderful, light dumplings.

The secret ingredient is  the Marmite.

An alternative flavour with a bit more kick, especially good with a beef stew, is horseradish (a tablespoon of grated horseradish could go into the amounts below).

The blogger, Emiko Davies, makes dumplings with spinach and ricotta.


Recipe for making dumplings


  • ¾ cup/100g/4 oz  self-raising flour plus a bit more for your hands – if you only have plain then add 1½ tsp of baking powder
  • 50g/2 oz shredded vegetarian suet (this is lighter than the animal type)
  • 1 tsp Marmite
  • ½ tsp smoked salt and a few grinds of pepper
  • 3 tbsp cold water
  • you can also add chopped fresh herbs if you feel like being exotic – or spinach. Rose Prince adds watercress to hers. And you can also use nettle tops (about 50g for the amount above, boiled briefly, then squeeze-drained and chopped)


  1. mix everything together in a large mixing bowl, if it seems a bit too dry add a little more water.
  2. cover your hands with flour, and divide the mixture into eight, shaping it into eight balls.
  3. about half an hour before the stew is due to be taken out of the oven and served drop the dumplings into the stew.


NB: you can freeze the dumplings

Alternatively, Aunt Bessie’s is a good, ready-made, option.


For a good beef stew recipe using dumplings go here.

If you are really interested in dumplings, Barbara Gallani has written a whole book about them, Dumplings.


© 2014 Saucy Dressings

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