Fluffy Little Clouds - Old Fashioned Dumplings for Stew

Ingredients

• 4 ounces self raising flour
• 2 ounces shredded vegetable suet or grated frozen butter
• cold water, to mix
• salt
• pepper
• garlic granules (optional)
• dried herbs (optional)
• onion salt (optional)
• oregano (optional)
• chili powder (optional)
• chopped fresh herb (optional)

Directions

1. 1

   Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.

2. 2

   (If you are adding herbs or extra seasonings, add them now & mix well.).

3. 3

   Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.

4. 4

   Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.

5. 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. 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. 7

   They should have doubled in size at least, and be very light & fluffy looking!

8. 8

   Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.

9. 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.