Dumplings

I saw a recipe in <a href=" http://www.vegetarianliving.co.uk/themagazine.php?issue=18">Vegetarian Living magazine</a> for root vegetable pot roast with parsley dumplings and since M’s mum gave us her Le Creuset stoneware, I thought I’d make a variation on the dish in the stoneware for when she came over for lunch.

These dumplings can be varied with any herb or spice (or none) and can be used in most soups or stews.

Ingredients:

6 tbsp vegetarian suet (about 50 g)

1½ cups flour (125 g)

1 tsp baking powder

2-4 tbsp fresh herbs

5-8 tbsp cold water

Instructions:

1. Mix the suet, flour, and baking powder together.

2. Wash and chop the herbs and add them to the mixture.

3. Add enough cold water so the mixture gets pliable. Roll it into little balls.

4. Put the dumplings into the soup or stew and cook, covered, for about 20-30 minutes.