Suet Dumplings No. 1

The dry ingredients (bread crumbs, flour, cream of tartar, and salt) can be combined up to 1 day ahead and stored in an airtight container. The suet can be chopped and refrigerated up to 2 days in advance. However, once the batter is mixed and eggs are incorporated, the dumplings must be cooked immediately to preserve the leavening action.

Store leftover dumplings wrapped in plastic wrap in the refrigerator for up to 2 days. To reheat, unwrap and steam for 10-15 minutes until heated through, or slice and pan-fry in butter until crispy on the outside. These dumplings do not freeze well due to their texture becoming rubbery upon thawing.