1. Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly. 2. (If you are adding herbs or extra seasonings, add them now & mix well.). 3. Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together. 4. Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands. 5. Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot. 6. Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready. 7. They should have doubled in size at least, and be very light & fluffy looking! 8. Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person. 9. Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty. ---------------------------------------------------------------------------
Nutrition
Ingredients
