Take your casserole or stew to the next level with these classic dumplings, tender, fluffy balls of dough cooked to perfection with a slight soaking of juices.
Cooking Method: Camp Oven
Cooking Time: 20 minutes

1 cup self-raising flour, sifted
2 tsp butter
50 ml water
50 ml milk
Pinch salt 
Handful finely chopped fresh parsley 


  1. Rub butter into flour until it resembles find bread crumbs.
  2. Mix in parsley, milk and water until you get a soft slightly sticky dough, don't overwork it , form gently into rough meatball sized balls.
  3. Drop the balls gently and evenly into the simmering stew ,cover and cook for 20 min or so until cooked (test with a skewer which should come out clean when cooked).