Step 1

These dumplings are designed to be cooked on top of a stew cooked in the oven. You can cook them on top of almost any stew and at any temperature between 140 fan and 200 fan. (Use the oven temperature recommended for the type of stew you are making.)

Step 2

Make these dumplings approximately 30 minutes before your stew is ready to come out of the oven. (They will need approximately 20 minutes cooking on top of your stew.)

Step 3

Put the flour, suet and salt in a bowl. Stir to ensure the salt and suet are evenly distributed throughout the flour.

Step 4

Add just enough cold water to make the mixture come together into a firm dough. (Add a little at a time to ensure the dough does not get too wet. The dough should be firm, but not crumbly or sticky.)

Step 5

Divide the dough into 16 roughly even sized pieces (it doesn’t have to be perfect!) and roll each piece into a ball with your hands.

Step 6

Place the dumplings on top of your stew in a single layer and put the lid back on. Cook for 20 minutes, by which time both the stew and the dumplings should be cooked.