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Place chicken pieces in a large oval casserole, pour in stock and bring to a boil. Add all of the vegetables, bring to a simmer and then add all of the herbs, ginger and a generous amount of salt and pepper.
Cover and simmer for 40 minutes or until chicken is very tender. Remove from heat and allow to cool.
Once casserole has cooled, skim fat off of the surface. Remove chicken pieces from pan and take skin and meat off of the bones. Discard the chicken skin. Return chicken back to pan and check the seasoning, adding more if necessary.
Next, make the cilantro dumplings by mixing the flour, suet/shortening and cilantro together in a bowl. Add enough cold water to make a soft pliable dough. Shape dough into small dumplings.
Reheat casserole on stove until liquid comes to a boil. Drop in the dumplings, lower the heat and cover with a lid. Simmer for 10-15 minutes or until dumpling have doubled in size and are fluffy.
Remove and discard the herbs and ginger. Serve immediately and enjoy with some fresh baked bread!