Did you know…in Suffolk, dumplings are called 'swimmers'
or 'floaters' because they were traditionally made with bread
dough, not suet and float rather than sink!
Ingredients
- 8 oz Plain Flour
- ½ tsp baking powder
- Pinch of Salt
- Milk
Method
- Mix all the dry ingredients together.
- Gradually add the milk to form a stiff dough.
- Knead into balls and drop the ‘swimmers’ into boiling water for
about 20 minutes.
NB: In Norfolk, the baking powder would be replaced with
yeast!
Suet is raw beef or mutton
fat and was used a lot in the more traditional recipes. It is
mostly made up of saturated fat so not too healthy for those
watching their weight. The suet bought in supermarkets is
dehydrated fat but there are also vegetarian options available made
from other fats such as palm oil.
If you have a recipe you would like us to try, please send it to:
kerry.burn@onesuffolk.co.uk
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