Dumplings

Bite writer Suzanne Dale makes dumplings quite a lot — her daughter requesting them just recently. Suzanne bases hers on the Edmonds Cookbook recipe with the addition of a beef stock cube, which comes from an older Edmonds Cookbook but no longer features in the current one. So get the stew on, they're delicious.

Ingredients

1 ½ cups	Flour (Main)
2 tsp	Baking powder
¼ tsp	Salt
½	Beef stock cubes
100 g	Butter, softened
½ cup	Milk, approximately

Directions

1. Sift flour, baking powder and salt into a bowl and crumble in the stock cube. Rub butter into dry ingredients until mixture resembles coarse breadcrumbs. Add enough milk to mix to a soft dough.
2. Drop large spoonfuls of dough on top of boiling stew. Cover and cook for 10 minutes or until dumplings are cooked through.

Cook's tip

TryPeter Gordon's suet dumplingsas an alternative - suet gives a lighter and fluffier result.