How to Make Perfect Doughboys for Stew: A Homemade Deliciousness Guide

Welcome to the world of delicious stew and its perfect accompaniment, doughboys (also known as dumplings)! Whether you are a beginner or a seasoned cook, preparing these soft, fluffy morsels is an absolute joy. In this guide, we’ll walk you through a simple yet incredibly satisfying recipe for homemade dumplings. Let’s dive in!

Ingredients and Techniques

Ingredients: 4 oz plain flour (all-purpose flour) 2 oz beef suet (or fat) 1 heaped tsp baking powder Pinch of salt 2 tsp dried sage Cold water (just enough)

Easy Dumpling Recipe for Stew

Here’s a straightforward method to make doughboys for stew, ensuring you get that perfect balance of crisp toppings and soft interiors:

Mix the Dry Ingredients: In a bowl, combine the flour, salt, baking powder, and dried sage. Mix well until all the ingredients are thoroughly combined. Form the Dough: Add just enough cold water to make a thick ‘dough’. Be careful not to add too much; you want it to be pliable but not too wet. Form into Balls: Divide the dough into 8 equal pieces. Roll them into balls on a floured surface. Add to Stew: Place the balls on top of the stew and cover with the lid. Cook the stew normally but let the doughboys cook uncovered for the last 30 minutes. This will give you dumplings with crispy tops and moist bottoms.

Tips for Making Perfect Dumplings

Ingredients: Use 4 oz of plain flour, 2 oz of beef suet, 1 heaped tsp baking powder, a pinch of salt, and a tsp of dried sage. Mix it All Together: Pour all the ingredients into the bowl and mix them together with cold water, forming a thick paste or dough. Roll and Shape: Roll the dough into balls on a floured board. You should get about 8 dumplings. Place them on top of the stew and cook with the lid off for the last 30 minutes. For softer dumplings, put the lid back on.

This homemade dumpling dough recipe is often softer and easier to work with compared to store-bought alternatives. You can easily adapt the size, shape, and thickness of the dough as needed to suit your preferences. For a more precise and detailed dough, follow these additional steps:

Advanced Techniques for Flawless Dumplings

Rest the Dough: In a large bowl, mix 4 oz of wheat flour (or all-purpose flour), salt, and a small amount of warm (not hot) water. Knead the ingredients with your hands until you form a rough dough. Transfer this dough onto a floured surface and knead it for a few minutes to create a slightly smoother dough. The dough should be slightly tacky but not sticky. Chill the Dough: Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for 1 hour. This resting period allows the gluten to develop, making the dough softer and more supple, and easier to roll out and shape for perfect dumplings. Divide and Roll: Once rested, remove the dough from the refrigerator and let it come to room temperature for a few minutes. Knead it lightly, then divide the dough into equal pieces. Shape each piece into a ball, and roll it out using a rolling pin on a flat surface. If you are new to making dumplings, a cookie cutter can be used to achieve perfect shapes. Adjust the size and shape according to your preference.

To finish, cover the shaped dumplings with the filling of your choice. These can be meat, vegetables, or a combination of both. If you’re using premade stew, simply add the shaped dumplings to the stew, covering the pot until the last 20-30 minutes of cooking. Uncover the pot and let the dumplings steam for the last 30 minutes while the rest of the stew simmers. This will give you dumplings that are beautifully crispy on top and moist and tender underneath.

Enjoy the diverse possibilities of homemade dumplings. As you perfect your technique, you can experiment with different fillings, shapes, and sizes to create exciting variations of your beloved stew. Happy cooking!