- 225g (8 oz) plain flour
- 3 tablespoons butter
- 1 teaspoon salt
- 4 tablespoons water
Prep:30min › Cook:20min › Ready in:50min
- 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.
- 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.
- 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. fANTASTIC!Used equal parts butter and olive oil. They were the best dumplings ever! - 18 Jul 2008
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 - 23 Feb 2011
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. - 18 Jul 2008