British suet dumplings are the traditional companion of stews, ragouts and one-pot dishes: soft, light dumplings that steam tender on top of the sauce. Foolproof even for a beginner.
1. Mix the 250 g of flour with the 2 teaspoons of baking powder and the 1 teaspoon of salt.
2. Rub the 120 g of cold suet into it, until it is a breadcrumb texture.
3. Stir in the finely chopped parsley and a pinch of pepper.
4. Add just enough cold water for it to come together – the less you work it, the lighter it will be.
5. With wet hands shape it into walnut-sized dumplings.
6. Put them on top of the simmering stew or ragout soup, cover it, and steam them for 20 minutes – meanwhile do not lift the lid.
Tip: The dumplings double in size during cooking, so leave room between them. Lifting the lid leads to collapse.
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