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Geof, I would use much less water than that and not mix half as much, I would mix by hand not with a fork as you don’t want to break up the Suet as (like in puff pastry) it’s the fat melting that causes the holes and hence the lightness of the dumpling, you need literally just enough water so that the mixture barely holds together, stir in the water with your fingers and never squeeze the dough. I always cook mine in the oven with the top off to crisp the top of the dumpling.
Je suis Charlie
This message was edited by TerryTibbs on Nov-14-17 @ 5:32 PM