How to Make Norfolk Dumplings: A Classic British Comfort Food

Norfolk dumplings are a simple yet satisfying staple of traditional East Anglian cooking. Unlike suet dumplings commonly found in stews across Britain, Norfolk dumplings are lighter and fluffier, often made without fat and cooked by steaming or boiling. They’re the perfect accompaniment to hearty meals like stews, casseroles, and soups — or even served on their own with butter and a sprinkle of salt.

--- published by foodie Parmod.

📌 What Are Norfolk Dumplings?

Norfolk dumplings are a type of plain boiled or steamed bread dumpling, traditionally made from flour, water, and yeast. Unlike richer dumplings made with suet or butter, these are lean, soft, and fluffy — more like steamed bread rolls.

Historically, they were popular among farming communities in Norfolk due to their low cost and filling nature. Today, they remain a beloved regional delicacy and an example of British frugal yet flavourful cooking.

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🛒 Ingredients (Serves 4–6)

250g strong white bread flour

½ tsp salt

1 tsp dried yeast (or 10g fresh yeast)

150ml warm water (approximately)

A little extra flour for dusting

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🍴 Equipment You’ll Need

Mixing bowl

Clean tea towel

Steamer or large saucepan with a steaming insert

Wooden spoon or dough hook

Baking paper or greaseproof paper (optional)

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👨‍🍳 Method: Step-by-Step

Step 1: Activate the Yeast

If using dried yeast, mix it with a little warm water and a pinch of sugar. Let it sit for 10 minutes until frothy. If using fast-action yeast, you can skip this step and add it straight to the flour.

Step 2: Make the Dough

In a large bowl, combine the flour and salt. Add the activated yeast (or fast-action yeast) and gradually pour in the warm water, mixing to form a soft dough.

Knead the dough for about 8–10 minutes on a floured surface until smooth and elastic.

Step 3: Let the Dough Rise

Place the dough in a lightly floured bowl, cover with a clean tea towel, and leave to rise in a warm place for 1 hour or until doubled in size.

Step 4: Shape the Dumplings

Knock back the risen dough and divide it into 6–8 even pieces. Shape each piece into a round dumpling. Optionally, place each dumpling on a small square of baking paper to prevent sticking.

Step 5: Steam the Dumplings

Place the dumplings in a steamer, ensuring there is space between them to expand. Steam over simmering water for 15–20 minutes until puffed up and cooked through.

If you don’t have a steamer, you can improvise with a colander over a saucepan (lid on), or gently boil the dumplings in salted water.

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🫖 How to Serve Norfolk Dumplings

Norfolk dumplings are best served warm, straight from the steamer. Traditionally, they’re paired with dishes like:

Beef stew

Norfolk beef and dumpling hotpot

Vegetable broth

Sausage and onion gravy

For a simple treat, enjoy them plain with butter, or slice and pan-fry leftovers for a crispy edge the next day.

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💡 Tips for Perfect Dumplings

Use strong bread flour for the best rise and texture.

Don’t overwork the dough after the first rise — be gentle when shaping.

Let them steam, not boil if you want them light and fluffy.

Use baking paper to stop dumplings from sticking to the steamer.

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❄️ Storage and Reheating

Norfolk dumplings are best eaten fresh, but they can be stored in an airtight container for up to 2 days. Reheat by steaming again or microwaving with a damp paper towel to retain moisture. They can also be frozen after steaming and reheated directly from frozen.

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❤️ Final Thoughts

Simple, hearty, and wholesome — Norfolk dumplings are a wonderful example of British country cooking. Whether you’re preparing them as part of a comforting stew or serving them on their own with a knob of butter, these fluffy dumplings bring warmth to any table.

Why not give them a try and add a touch of Norfolk charm to your next meal?

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Tried this recipe?

Leave a comment, share your photos online, or tag us on social media with your Norfolk dumpling creations. Happy steaming!

--- write ✍️ by foodie Parmod.