INGREDIENTS
250g self-raising flour
125 g butter, really cold or Holsum shortening
salt and pepper to taste
METHOD
Put the flour into a mixing bowl.
With a grater, grate the cold butter or shortening into the flour.
Add the salt and pepper.
Gently rub the butter or shortening into the flour until it forms crumbs.
Add a splash of cold water to help bind it into a dough.
Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir.
Place the dumplings on top of the fully cooked stew and press down lightly so that they are half submerged into the stew.
Cook over a medium heat with the lid on for 30 minutes.
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