Winter Fare

I enjoy any type of stew or casserole on a chilly Winter evening and when served with dumplings become the ultimate in comfort food. Savoury dumplings are a great alternative to rice or mashed potatoes, they are quite filling and a good way to extend the stew and are added towards the end of the cooking time. I prefer to 'mature' my stews so usually reheat the stew and add the dumplings when it is boiling. They are also good cooked for camp cooking.

This dinner was a hearty Italian styled beef and mushroom stew with plenty of tomatoes, garlic and some red wine in the sauce. The dumplings were flavoured with parmesan and provolone cheese and chopped herbs.


Savoury Dumplings

1 cup SR flour
2 tablespoons melted butter
1 egg
2 tablespoons milk approximately

for cheese and herb
2 tablespoons grated parmesan or provolone piccante
1 -2 tablespoons chopped fresh herbs, I used 1 tablespoon fresh parsley and 1 tablespoon of oregano. Fresh chives are also very good.

Combine SR flour with grated cheeses and herbs if using them.

 Add melted butter and egg.

Add sufficient milk to make a stiff dough.

Roll into small balls about the size of a walnut, they expand as they cook.

Place dumplings onto hot stew mixture, cover and continue to cook on a very low heat (simmer) until the dumplings are firm, approximately 15 minutes. Avoid excessive stirring but check to make sure that the stew is not sticking to the pan.





The stew needs to have a reasonable amount of sauce as the dumplings absorb some of the moisture. If the stew is abit dry add some boiling water. The dumplings can be cooked on the stove top or in the oven. If cooking in the oven they usually take longer to cook.