Originally Posted by
YVR Cockroach
I like the British suet dumplings (suet being the fat around a lamb's, or maybe calf's, kidneys). Hard to get these days though. The german/austrian potato dumplings and bread dumplings are nice with gravy.
Very easy to make, although I usually use vegetarian suet - I just prefer the flavour it gives. You can also just make up a dough without the suet and so long as they are fresh, they are still pretty good.