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Preheat the oven to 190°C/375°F/gas 5.
Put your flour into a mixing bowl.
Using a coarse grater, grate your cold butter into the flour.
Add a pinch of sea salt and black pepper.
Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs.
Add a splash of cold water to help bind it into a dough.
Divide the dough into 24 pieces and gently roll each into a round dumpling.
If your stew looks dry, add a cup of boiling water and give it a good stir.
Place the dumplings on top of your fully cooked stew and press down lightly so that they’re half submerged.
Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.