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Pdf
Take a large mixing bowl and put in the self raising flour.
Add the shredded suet.
Add a teaspoon of dried herb, a shake of sea salt, and a twist of pepper.
Mix with cold water, starting with about 5 tablespoons, and adjust as needed.
Tip out onto a floured board and knead the dough for a minute.
Make into a roll and cut into 8 equal pieces.
Shape them into balls with your hands.
Ensure your stew or soup is bubbling and stir before dropping in the dumplings.
Cover and cook for about 20 minutes.
Serve with crusty bread.