Herb Dumplings Recipe

This herb dumplings recipe is really straightforward to do.

They are fabulous put into a soup or stew and the herb you choose to use depends on which meat or vegetable is the dominant one in the dish.

This is a chicken meal I have here, so I have used dried sage - for a list of which herbs go with which food look here

So - a step by step photo tutorial on how to make dumplings.

Take a large mixing bowl and put in 1 Cup (4 oz, 125g) of self raising flour.

Add 1/2 Cup (2 oz, 60g) shredded suet - either beef or vegetable.

Add a teaspoon or so of dried herb and a shake of sea salt and twist of pepper.

Mix with cold water - add about 5 tablespoons to begin with and mix it together.

If it's too dry, then add some more water.

Tip out onto a floured board and knead the dough for a minute or so.

Make into a roll, then cut into 8 equal pieces.

Make sure your stew or soup is bubbling and give it a good stir before you drop the herby dumplings in. You will see that they sink in the liquid to begin with.

They soon pop back up to the surface.

Put a lid on and leave them to cook for about 20 minutes or so.

Serve with some crusty bread for mopping up the juices.

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