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
Handful finely chopped fresh parsley
- Rub butter into flour until it resembles find bread crumbs.
- 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.
- 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).