Light, airy, and mighty tasty, these dumplings are the perfect accompaniment to a hearty bowl of beef or chicken stew. Few ingredients, but very tasty!
- 190g (1 1/4 cups) self-raising flour
- 60g butter, chilled, cubed
- 125ml (1/2 cup) milk
- 500ml (2 cups) cooking liquid such as chicken stock (for savoury dishes) or water (for sweet)
- Place the flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Alternatively, place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
- Make a well in the center and pour in the milk. Use a round-bladed knife in a cutting motion to mix together until just combined. (It is important not to overwork the mixture as this will result in chewy dumplings.)
- Drop method: Line a baking tray with non-stick baking paper. Use a teaspoon to scoop equal quantities of the dumpling mixture onto the lined tray (use a second teaspoon to carefully release the dumpling mixture from the first spoon). Cutting method: Turn the dough onto a lightly floured surface and knead gently with your hands, by pressing and then turning, about 4-5 times or until the dough is just smooth. Flatten the dough with the palm of your hand until it is about 1.5cm thick. Use a 3cm-diameter round pastry cutter dipped in flour to cut out 20 dumplings.
- Place the cooking liquid in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer. Use a slotted spoon to carefully lower dumplings into the hot stock or water and cook, covered, for 15 minutes or until a skewer inserted in the center of a dumpling comes out clean.
- Serve the dumplings in soups or casseroles, or for dessert drizzled with butterscotch sauce or golden syrup and cream.