DUMPLINGS
Ingredients
125g plain flour
5ml baking powder
2.5ml salt
65g shredded beef suet/trex vegetable fat
15ml chopped parsely
15ml grated horseradish (optional)
Serves: 2-4
Source: Mark Hix
Method
Sift flour,salt and baking powder.
Add suet or lightly rub in trex leaving lumps.
Add parsley and horseradish.
Then mix with enough cold water to form a sticky dough.
Flour your fingers and roll into 6/8 large or 12 small dumplings.
Cook for 10-15 mins in the gravy/casserole.