Makes: 8 dumplings
Preparation time: 10 minutes
Cooking time: 15-20 minutes
60 g (0.5 cup) self-raising flour
0.5 teaspoon salt
100 g (1 cup) prepared suet mix
0.25 cup chopped fresh parsley
60 ml cold water
Sift the flour and salt into a mixing bowl. Add the suet mix and parsley and stir with a round-bladed knife. Add the water and mix to form a soft, scone-like dough. Turn the dough out onto a lightly floured surface and divide it into eight equal portions. With clean, cold, lightly floured hands, roll each portion into a ball, then shake off any excess flour. Add the dumplings to a gently simmering stew, placing them lightly on top and ensuring that they are not submerged in the liquid. Cover the pan or casserole with a lid and continue to simmer for 15-20 minutes, or until cooked through. Serve immediately.
For dumplings to accompany boiled corned beef, sift 1 teaspoon mustard powder with the flour and salt before adding the suet mix.
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