Dumplings for soups and stews.

  

Dumplings

8oz Self Raising Flour

4oz butter, margerine or suet.

pinch of salt

cold water

Rub fat into flour and salt add small amount of water to make dough. Divide into eight pieces and add to soup or stew. You can add them to a soup on the stove top, cover pan and simmer for 15 mins. Or place pan uncovered in oven and bake for about 20 – 30 minutes.

If you are dairy free and use margerine you will need less water because the margerine makes a softer stickier dough.

I find the quickest way is to use the food processor with the knife blade. Put the flour, salt and butter into the processor. Process briefly mixture will turn into crumbs very quickly.

Turn onto a board add water and any chopped herbs or a little grated cheese and form into a dough.

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