[Kleftiwallah]

I think you will agree that a good stew is better on the second (or third)day.  The problem I have is how do you heat the stew sufficiently to 'inflate' the dumplings without th stew sticking to the bottom of the pan?

Cheers,  Tony.

[mrs bouquet]

I do agree about stew improving.   Last week I had a lamb stew, and on the second day, I re-heated it in the microwave.    I added a small amount of extra stock, and put in some potatoes and carrot from the day before.  It was lovely.    I would take the dumplings out and reheat them on a different plate and just sprinkle them with some water, pop them in the microwave, and watch them.    Enjoy.    Mrs Bouquet

[mumofstig]

I think stew improves over a few days, but I don't think the dumplings do, so cook a fresh batch in a drop of stock made with a cube 

[Kleftiwallah]

Our dumplings never last more than a meal time!

Cheers,   Tony.+

[Growster...]

How about frying the dumplings?

That would have been done when times were really hard back in the recessions/depressions!

There's an awful lot of American 'biscuits' being consumed in 'The Grapes or wrath', which is the first real book I ever read seriously back in the early 1960s, and I learned so much from the experience! John Steinbeck was a fantastic writer.

[Kleftiwallah]

Cobblers! In a ovenware dish for me and the Memsahib Into the oven with a large dumpling nestling on top.

Luverly,  Cheers,  Tony.

[wighty]

I made a lardon/chorizo stew in a tomato and paprika sauce.  We ate some the first  night and enjoyed it  but two days          later, wow the taste was soo  much better  and we could have eaten  more than that was left. Garlic bread was a     perfect accompianment.

[Growster...]

"Cobblers! In a ovenware dish for me and the Memsahib Into the oven with a large dumpling nestling on top."

They sell that in Sainsbury's..;0)