Accredit to: French Tart.

I stumbled upon this recipe one day when looking for something to add to a slow-cooker stew and they were beautiful! The secret is using really cold butter (chilled or frozen) and grating it into the flour.

Ingredients

• 120g self-raising flour
• 60g chilled/frozen grated butter (or suet)
• Cold water to mix
• Salt & pepper to season
• Optional: parsley, dried herbs, grated cheese, garlic granules, onion powder, chilli powder etc.

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 200’C or 400’F, or until well risen, golden brown & crusty.

Allergens: soy free, egg free, peanut free.