| Recipe Name | Dumplings |
| Recipe Description | Basic suet dumplings with extra suggestions for ingredients |
| Instructions | Sieve the flour with the baking powder and salt. Add the |
| grated Parmesan and herbs (plus optionally lightly browned |
| chopped onions, or chopped fresh thyme, or chopped |
| mushrooms cooked in butter). |
| Mix the egg into the dry ingredients with enough milk to make |
| a soft but not sticky dough, just firm enough to form into 8 |
| balls. Slide them into the stew, cover with a lid and simmer for |
| 10-12 minutes. |
| Utensils |
| Food Category | Side dish |
| Vegetarian |
| Source | Nigel Slater, Observer 30/1/94 |
| Time to Prepare | 20 minutes |
| Number of Servings | 4 |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Plain flour | 200 | g (7oz) |
| Baking powder | 2 | teaspoons |
| Salt | 1 | teaspoon |
| Parsley | 4 | tablespoons, finely chopped |
| Parmesan | 4 | tablespoons, grated |
| Egg | 1 | beaten |
| Milk | 100 | ml (4floz) |
| 20 January 1999 | Page 4 of 19 |