Suet Dumplings No. 2

The dry ingredients (flour, baking powder, salt, sugar) can be sifted together and the suet chopped up to 1 day ahead, stored separately in the refrigerator. The bread can be grated and stored in an airtight container at room temperature for up to 2 days. However, the batter must be made fresh and used immediately, as the baking powder will lose its leavening power if allowed to sit.

Store cooked dumplings and their cooking milk together in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pot over low heat or in the microwave at 50% power, adding a splash of milk if needed to loosen the sauce. The dumplings will absorb liquid as they sit, becoming softer in texture. Not recommended for freezing, as the texture becomes unpleasantly soggy upon thawing.