Pork & Onion Dumpling Recipe
Ingredients
Crust:
3/4 lb. flour
6 oz. suet
1/2 small tsp. salt
1 1/2 gills of cold water
Filling:
2 lbs. pork
1 1/2 lbs. onions
Salt and pepper
1 gill water
Directions
Make and roll out crust.
Line the pudding basin (large) with the crust, reserving a piece of crust to cover the top.
Cut the pork into pieces and cut the onions.
Arrange them in the crust lined basin in alternate layers, seasoning each.
When full, add a gill of water.
Put remaining crust on top.
Cover with greased paper and then tie up in a pudding cloth and steam for 4 to 5 hours.
Line the pudding basin (large) with the crust, reserving a piece of crust to cover the top.
Cut the pork into pieces and cut the onions.
Arrange them in the crust lined basin in alternate layers, seasoning each.
When full, add a gill of water.
Put remaining crust on top.
Cover with greased paper and then tie up in a pudding cloth and steam for 4 to 5 hours.
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