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I am watching a Gordon Ramsey youtube video, he is cooking dumplings. At approximately the 6:04 mark of the video Gordon mentions "Next the dumpling essentail, soit". It looks to be a off white substance about the size of rice kernels, almost exactly like shredded cheese.

What is this "dumpling soit"? I assume some form of animal fat?

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Yes, it is animal fat. The word is spelled "suet" and it comes from beef.

I haven't been able to find a recording of the word with British accent, but this is what fits the context too. It also seems to exist in this flaky form that is shown in the video.

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    You can get vegetarian suet too - Atora is the best-known manufacturer of both in the UK Link to product on supermarket site Basically, it's just fat & flour, well-rubbed. I found their site too - atora.co.uk idk how common it is as an export. – Tetsujin Apr 22 '20 at 6:42
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    I can't check with the video as it's blocked here in the UK, but yes, that's almost certainly right. I think most of us would pronounce ‘suet’ somewhere between ‘soo-it’ and ‘syoo-it’ — mostly near the former (except for those affecting RP). Stress on the first syllable. In some regional accents, either vowel may drop a little. – gidds Apr 22 '20 at 13:18
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    @Vicky, in the US, a traditionalist who wants to make those things will probably just use lard instead of suet. You can probably also get suet, but might have to special-order it from the butcher's counter. – The Photon Apr 22 '20 at 15:19
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    @ThePhoton lard and suet are very different things ... sure, they're both fat from animals, but they have different properties and affect the final product in different ways. If you substitute lard for suet, you're going to have disappointing results in most recipes that call for suet. – Stephen M. Webb Apr 22 '20 at 16:39
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    Definitive version, Delia ;-) deliaonline.com/how-to-cook/baking/how-to-make-suet-pastry – Tetsujin Apr 22 '20 at 17:46

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