Veggie Dumplings

Very light, suet-free dumplings to go with stews and other saucy meals.

Ingredients

250g self-raising flour
125g butter or margarine
100ml water

Method

Sift the flour into a bowl with a pinch of salt.

Cut up the margarine into small chunks, drop in and then with your fingertips rub into breadcrumbs; just as you would for a crumble mix.

Once even crumbs and there are no lumps of margarine, work in the 100ml of water; hold the bowl with one hand, and mix with the other, the dumpling mix soon becomes very malleable and lovely to work with.

Divide into 12 even pieces, and roll into balls.

When ready, add the dumplings to the top of your dish/recipe.

Allow 30 minutes to cook through.

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