Mix together flour and salt. Cut butter into mixture using a pastry blender, fork or two knives. Stir in water to form a soft dough.
2.
On a floured surface, roll out dough very thin with a rolling pin. Cut into 2cm (1 in) wide strips (I use a pizza cutter, but a sharp knife works also). Tear 2cm (1 in) long pieces of dough from these strips and drop into simmering chicken stock.
3.
Cook 10 minutes with the pot lid off, then 10 minutes more with the lid on. Serve plain with the stock you've simmered the dumplings in, or add to your favourite stew or soup recipe.
Used different ingredients.
i used self raising flour instead of plain. found that my dumplings rose much better with s.r. good recipe. my mum said she will use it all the time noww.. thanks
Altered ingredient amounts.
Loved these!! The recipe is great, although I found that I needed more water in order to get the dough to 'hold' together. I also added some pepper and my family loved them.
Excellent dumplings! When I pinched off the dough I rolled the dough into balls then dropped them in! These were fabulous in my beef stew and so incredibly easy to make! Thank you so much for the recipe I will definately use it over and over again!