Dumplings without suet

Step 1

In a mixing bowl, combine the flour and butter using your finger tips - rub it together to form a crumb dry

Step 2

Then, add in the 3 tbsp of water - and stir using a spoon. Then, take your hands and stir/press it together, keep adding water - a tablespoon at a time, and mixing it in until a soft dough ball forms. Don't add much water at once, it can easily become too wet!

Step 3

Once your soft dough is formed, use floured hands to roll into 10 dumplings (or, however many you can depending on the size you want - remember, they'll grow as they cook)

Step 4

Place the dumplings in the top of your stew or casserole, when there's 25 minutes cooking time left* (remember, the dumplings will soak up some liquid so make sure you have enough liquid in your stew

Step 5

Put the lid on the stew or casserole, and cook for 25 minutes - or until the dumplings are soft and cooked through

Step 6

Optional: Cook for a further 5 mins with the lid off if you're making a casserole and want the dumplings to be a bit crunchy on top