Dumplings for Stews

These vegetarian dumplings from taste delicious in an autumn stew

Makes 12 large dumplings

Ingredients

• 1 cup self-raising flour
• 2 cups fresh white breadcrumbs
• 100g Butter or oil
• Salt and pepper, to taste
• 1 small bunch mixed fresh herbs, such as chives, thyme and parsley, finely chopped
• 2 eggs

Method: How to make herbed dumplings

1. Put the flour, breadcrumbs, suet, chopped herbs, and seasoning into a large bowl, mix thoroughly, and then make a well in the centre.

2. Beat the eggs lightly with a fork and pour into the well. Mix with a fork, bringing dry ingredients into the centre, to form soft dough. Take over with your hands, working the dough until just combined - do not overwork as this will make the dumplings hard.

3. Divide the dough into quarters, then make three round dumplings from each quarter.

4. Add dumplings to simmering stew half an hour before ready to serve, and cover with lid.