An easy to prepare side dish for any festive meal. This was one of two dishes I cooked in advance (the other being mashed swede), so I didn’t have too much to do on Christmas Day.
I used to love dumplings as a child, and as student, they were an easy way to make a meal go further.
They seem to have gone out of fashion, and when you do see them, they are often either made from a packet mix, containing vegetable suet (with palm oil), or no suet at all – which means they are savoury scones (or, in the US, biscuits).
My dumplings contain beef suet, and I make no apologies for that.