It's getting damn cold.
On Sunday evening I offered to make a "light" soup for supper (since we'd already eaten a full Sunday lunch) and ended up making a gorgeous stew with dumplings... oops.
I always loved dumplings as a kid, but for some reason I've never really made them as an adult. A friend recently served some to us which reminded me that they exist, so it was a good time to try it out for myself.
An Easy Dumpling Recipe
150g self-raising flour
salt, pepper & dried herbs (to taste)
approx. 50ml water
- Pop the butter in the freezer for a few minutes.
- Mix the salt, pepper and herbs into the flour, in a large bowl.
- Grate the butter into the flour, then rub in to make "breadcrumbs".
- Add a little water at a time until the dough sticks together.
- Divide into six portions and roll each into a ball.
- Place dumplings on the top of a soup or stew, put a lid on the pan, and simmer for thirty minutes. Keep an eye on it; you may need to add a little more water to your soup as the dough absorbs liquid.
Come back next week for the stew recipe!
Note: my husband fancied having his dumplings a little less light-and-fluffy, so I made another batch later with 3:1 self-raising to plain flour.