tag:blogger.com,1999:blog-8787347.post8572232639689823243..comments2024-03-29T21:35:16.043+11:00Comments on Sarah Cooks: Beef Stew with Jamie Oliver's DumplingsSarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8787347.post-47375154286896460402014-07-26T18:33:53.018+10:002014-07-26T18:33:53.018+10:00I think the trick with the recipe is it says 250g ...I think the trick with the recipe is it says 250g of flour, which is actually 2 cups, not 1!! I just made Jamie's dumplings and got tricked with 250g, thinking it was 1 cup of flour, and the dumplings were exactly like Sarah's. If I'd actually made them properly I think they would have been much better.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-33524430531853832212013-11-30T00:52:52.161+11:002013-11-30T00:52:52.161+11:00Suspect you didn't cover the stew with a lid -...Suspect you didn't cover the stew with a lid - essential - as the dumplings need to steam on top as well as poach in the liquid - Your stew pot doesn't appear to have a lid. Could this be the problem?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-41355129301356504682011-05-30T15:40:50.396+10:002011-05-30T15:40:50.396+10:00I know this is way after your original post but......I know this is way after your original post but...I have made the Jamie Oliver dumplings before and they were light and fluffy and cooked in about 20-25 mins in the stew, as my Mum used to make them (I'm English). <br /><br />I think your pre-cooked dumpling looks too dry - it should be a pretty sticky dough. And did you use SR flour? I hope you give them another go as they are really worth it when they work : )Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-9392228463037921842010-11-27T02:03:09.006+11:002010-11-27T02:03:09.006+11:00NO NO NO. 4 oz suet, 2 oz. plain flour, 2 oz S.R....NO NO NO. 4 oz suet, 2 oz. plain flour, 2 oz S.R. flour, 5 tblspns water to quickly mix into 8 balls, flour 'em and pop on top of stew for 30 mins. BIG, FLUFFY, SCRUMPTIOUS THINGIES.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-40621692087496627932010-06-30T15:46:20.379+10:002010-06-30T15:46:20.379+10:00The stew looks great but I have never liked dumpli...The stew looks great but I have never liked dumplings. They weren't something my Mum ever made so guess I just never expected them with a stew in the way some people I know do - give me buttery mash or a pastry lid instead any day!Gemmahttps://www.blogger.com/profile/00653763434441310867noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-53287768127133886412010-06-20T14:22:03.375+10:002010-06-20T14:22:03.375+10:00Sarah - the ones my mum make, are still.. well, no...Sarah - the ones my mum make, are still.. well, not stodgy.. more.. filloing. But they're a lot more airy, and bready/cakey than what it sounds like you got. <br />Will send you the recipe when she gets back. Should be in the next few days.Chttps://www.blogger.com/profile/04596048813286667050noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-766538536843219242010-06-18T06:34:50.255+10:002010-06-18T06:34:50.255+10:00Sounds like a really great recipe.Sounds like a really great recipe.Sadakohttps://www.blogger.com/profile/01164802394129505587noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-9450479830694808142010-06-17T22:15:05.513+10:002010-06-17T22:15:05.513+10:00Kristene and Penny - Thanks!
Ange - Mmm... kludsy...Kristene and Penny - Thanks!<br /><br />Ange - Mmm... kludsy sound good. I made griessklochen (semolina/egg dough dropped into chicken soup), also good!<br /><br />Jacey - Thanks for that! I'd love to have a look at your Mum's recipe. I was hoping for dumplings like the ones you described, but after reading the rest of these comments, I think English stew ones are meant to be stodgy (although not *quite* as stodgy as mine, lol).<br /><br />Boffcat - Danke danke. Thanks for the advice - I assumed these would be fluffy and crunchy, but I think I misintepreted the idea of an English stew dumpling! Pastry and Schupfnudelns are total wins. :D<br /><br />Fifikins - Thanks for that. I think the problem is that I assumed these would be light/crunchy/fluffy, like a savoury scone dough. Next time I make a topping I'll definitely look for something fluffier. I'd love the contrast between crunchy top and fluffy soggy underneath!<br /><br />Jo - Yeah I think British stew dumplings are meant to be a bit stodgy, but Jamie's are like MEGA DOUGHY STODGE TOWN. Next time I look for a fluffier recipe, hehe.<br /><br />xox SarahSarahhttps://www.blogger.com/profile/00261274546097701065noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-27746198004142149102010-06-17T22:08:07.788+10:002010-06-17T22:08:07.788+10:00I think maybe it IS the recipe. I've tried Jam...I think maybe it IS the recipe. I've tried Jamie's dumplings once as well (from one of this older books) and it was the first time I've tried the British version of dumpling and they were much like yours (stodgy and floury - Jamie's recipe for the stew turned out really nice though!). I wasn't sure if I'd done something wrong or if that's the way they are just meant to be but yeah, I'm not a fan! (Chinese dumplings win hands down!)Jo Fonghttps://www.blogger.com/profile/14871121000610606817noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-76565094421887721432010-06-17T21:37:04.190+10:002010-06-17T21:37:04.190+10:00I've done dumplings but with suet. The issue m...I've done dumplings but with suet. The issue may have been that you halved the recipe. When I have put dumplings on top of stew they do tend to 'join together' at the top and crisp up- it has been years since I have made Delia's Lamb Stew with Dumplings... Might try that sometime soon. <br /><br />The dumplings I remember are light and fluffy, not stodgy like those on your pics. Perhaps try a different recipe?Fifikinshttp://fifikins.netnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-17033642663972659092010-06-17T18:50:46.571+10:002010-06-17T18:50:46.571+10:00I think the issue might be with Jamie's recipe...I think the issue might be with Jamie's recipe - I haven't seen dumplings made with butter before, they're usually made with suet, and although they're still fairly stodgy they should be a bit airier inside. (They don't really get crunchy, alas.) To be honest though, pastry and Schupfnudeln are both tastier options!<br /><br />Mmmm, stew...Boffcathttps://www.blogger.com/profile/10434407949600591651noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-65108092551966315382010-06-17T17:05:03.115+10:002010-06-17T17:05:03.115+10:00They shouldn't taste like raw pastry dough. Th...They shouldn't taste like raw pastry dough. They should be fluffy, with a bread-cake like texture... they should be crunchy on top, and the bottoms should have soaked up some of the stew juices. Perhaps you made them too small? Not usre.<br />However, when my mother comes back from her trip I'll ask her for her recipe to send you. She makes lovely dumplings.Chttps://www.blogger.com/profile/04596048813286667050noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-32686654087469294612010-06-17T15:56:35.911+10:002010-06-17T15:56:35.911+10:00too bad about the dumplings, i'm a big fan of ...too bad about the dumplings, i'm a big fan of them too, my fave being the polish variety of klusdy, basically egg & flour dough dropped into chicken noodle soup, yum!Angehttps://www.blogger.com/profile/11222036974725609403noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-50350581107266232672010-06-16T23:51:46.824+10:002010-06-16T23:51:46.824+10:00Pity about the dumplings. Never a big fan. STew lo...Pity about the dumplings. Never a big fan. STew looks good though.penny aka jeroxiehttp://jeroxie.com/addictionnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-63393383062910465192010-06-16T21:46:12.822+10:002010-06-16T21:46:12.822+10:00omg that looks perfect for the current weather! :)...omg that looks perfect for the current weather! :)Kristinenoreply@blogger.com