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Norfolk Dumplings




Source of Recipe


the web


Recipe Introduction


"In Norfolk and Suffolk, dumplings are called 'swimmers' or 'floaters' because they are traditionally made with bread dough, not suet and thus they float rather than sink."


List of Ingredients




Plain flour - 900g (2 lb)
Salt - pinch
Milk - 600 ml (1 pint)
Butter - 50g (2 oz)
Sugar - 2 tsp
Dried yeast - 25 g (1 oz)


Recipe



Sieve the flour and salt into a large mixing bowl.

Gently heat the milk and butter until the latter has melted.

Add the sugar to the milk and butter and allow to cool until lukewarm, then sprinkle on the dried yeast. Set aside for 15 minutes until frothy.

Pour this mixture into the flour and mix to a firm dough.

Turn out onto a floured board and knead until smooth and elastic. Return to the bowl, cover with a damp cloth and set aside in a warm place until the dough has doubled in size.

Knead again and form into small balls. Leave to rise in a warm place for a further 15 minutes.

To cook, drop the balls into a large pan of fast-boiling water making sure there is sufficient room in the pot. Cover and boil for 10-15 minutes, until the dumplings rise to the surface. Strain and serve with salt beef, together with English mustard.