I make dumplings at least once a week to go in stews etc, and have changed the recipe often.
Because we don't use suet, my favourite recipe now is
3 tbsp plain flour
half tsp. baking powder
s&p, half tsp mixed herbs
Mix these dry ingredients then add a large egg and 2 tbsp oil eg sunflower.
Mix with a fork, then drop teaspoonfuls on a floured plate.
When your stew etc is simmering add the small dumplings, coating them gently with flour first. Cover the pot.They quickly swell up to the size of a small tennis ball.
What recipe do you use?
Working in someone else's home
