Step 1

Sift the flour into a medium sized bowl. Add the salt and baking powder.

Step 2

Mix the suet into the flour.

Step 3

Add 3 tablespoons of cold water. If the dough is dry, add more water until you have a soft, slightly sticky dough.

Step 4

Divide the dough into 8 evenly sized pieces and shape into round balls between your palms.

Step 5

Place the balls on top of a simmering (not boiling) stew for the last 20 minutes of its cooking time laying them on the surface of the liquid about 2 inches apart. Cover the pot with the lid and cook for a further 20 minutes. Remove the lid to be sure the dumplings are well-risen; if not, cook for a few minutes more.

Step 6

Alternatively, you can steam your dumplings in a steamer placed 2 inches apart for 15 to 20 minutes or until fluffy, tender and cooked through.