Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour, sifted
  • 1 tablespoon (15g) Baking Powder
  • ½ teaspoon (3g) Fine Sea Salt
  • 4 tablespoons (56g) Cold Unsalted Butter, cubed small
  • 2 tablespoons (8g) Fresh Parsley or Chives, finely chopped (optional)
  • ½ cup (120ml) Milk (Whole or Semi-Skimmed)

Instructions:

  1. Prepare the Dry Mix: In a medium mixing bowl, whisk together the sifted flour, baking powder, and salt.
  2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using two knives or a pastry blender, rapidly cut the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces.
  3. Add Herbs & Liquid: Stir in the chopped herbs, if using. Gradually pour in the milk, mixing gently with a fork until just combined into a soft, slightly sticky dough. Do not overmix; lumps are fine.
  4. Rest: Cover the bowl and let the mixture rest for 5 minutes while your stew or soup comes to a gentle simmer.
  5. Ready the Stew: Ensure your stew or soup is at a steady, gentle simmer (not a rolling boil). The liquid should cover the bottom of the pot well.
  6. Drop the Dough: Using two teaspoons or a small scoop, drop rounded spoonfuls of the dough mixture directly onto the surface of the simmering stew, leaving a small space between each one.
  7. Cook Covered: Immediately place the lid on the pot. Crucially, do not lift the lid for the first 12 minutes to trap the steam necessary for them to rise.
  8. Check Doneness: After 12 minutes, carefully lift the lid. The dumplings should be puffed up. Test one by gently poking it; if it springs back and is not doughy inside, they are ready. If still wet, cover and cook for another 3–5 minutes.
  9. Serve Hot: Serve immediately spooned over the stew.