4oz of self reaising flour
2oz Suet
Enough water 2 bind
Seasoning
Fresh herbs if you like!
Combine then drop balls of mixture on2 a simmering stew for 15 2 20 mins with lid on the pan! Yum
It must be a good 20 years since I have had dough balls and I fancy giving them a bash. Any one on here got a tried and tested recipe?
Thanks.
4oz of self reaising flour
2oz Suet
Enough water 2 bind
Seasoning
Fresh herbs if you like!
Combine then drop balls of mixture on2 a simmering stew for 15 2 20 mins with lid on the pan! Yum
yeah, I do the following: -
- pick up car keys and get into car and head down to supermarket making sure you have your purse with you
- go to freezer aisle and look for "Aunt Bessies Dumplings"
- pay for them at checkout
- return to car and drive home, remembering to put keys back on hanger
- place purchased dumplings either on baking tray or add to stew and put in oven for approx 20 mins
- remove from oven and serve
perfect results everytime
They taste far better home made and I am so happy to see someone else call them dough balls.
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~*~Believe In The Magic Of Your Dreams~*~
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I use this recipe for dough balls.
Ingredients
- 250g self-raising flour
- 125g really cold butter
- sea salt and freshly ground black pepper
- Herbs optional
Method
• Preheat your oven to 190°C/375°F/gas 5
• Put your flour into a mixing bowl
• Using a coarse grater, grate your cold butter into the flour
• Add a pinch of salt and pepper/herbs
• Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs
• Add a splash of cold water to help bind it into a dough
• Divide the dough into 12 pieces and gently roll each into a round dumpling
• Place the dumplings on top of your fully cooked stew and press down lightly so that they’re half submerged
• Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes
I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals - Winston Churchill
I could be wrong , but some of these recipes sound more like dumpling recipes than Italian doughballs, which are made from a basic pizza dough.
Dough Balls (Palline di Gnocchi) Recipe
Ingredients
Method:
- 450 g/1lb/4 cups strong white (bread) flour
- 5 ml/1 tsp salt
- 1 sachet easy-blend dried yeast
- 30 ml/2 tbsp olive oil
- 150 ml/2/3 cup hand-hot water
- Unsalted (sweet) butter for greasing
http://www.1italianrecipes.com/bread...ough-balls.php
- Sift the flour and salt into a bowl. Stir in the yeast and olive oil. Mix to a soft dough with the water.
- Turn the dough on to a floured board and knead for 5 minutes. Return the dough to the bowl and cover with Clingfilm
- Allow to rise for 2 hours in a warm place. When the dough has doubled its size, knead again for 2 minutes.
- Break off small marble size pieces and place on a greased baking sheet.
- Bake in a preheated oven at 220°C/425°F/gas mark 7 for 4-5 minutes until the dough balls have risen and are very light brown on the surface.
- Remove and cool on a wire rack. To reheat, place under a hot grill for 20-30 seconds.
Last edited by helenwyler; 23-Feb-09 at 09:21.
Was this just in my family I wonder....
....we called the dough balls we put in mince 'dough boys'?
garlic ones are good no idea how to make them but had them recently they were magic
I wouldn't be caught dead with a necrophiliac.
I buy the packet mix from the 99pence shop.........two packs for 99p. They also stock batter mix for perfect yorkshire puddings.
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