Classic Soup Dumplings
125g/4oz/1 cup + 2 tbsp self-raising (self-rising flour
50g/2oz/⅓ cup shredded suet
salt and ground black pepper
1 Mix the flour, suet and seasoning with some cold water to make an elastic dough.
2 Divide the dough into 16 portions and, with lightly floured hands, roll into small balls.
3 Add to soups or stews and simmer gently for 15–20 minutes.