SAVOURY DUMPLINGS

Place 225 gm of SR flour in a bowl with 30 gm of margarine / butter along with 1 tbs of dried mixed herbs . Use your fingertips to combine flour , herbs and shortening , until there is no visible lumps of butter . In a separate bowl beat 2 eggs with 50 ml of milk . add to the flour mix and stir briefly with a wet wooden bowl until just combined ( do not over work ). Cover with cling wrap and refrigerate for 1 hour . Heat your stew , casserole or soup and when it has reached a steady simmer , break off small pieces of the dough and roll into small ball shapes . Add the dumpling dough to the soup / stew / casserole mix . Cover the pot and cook for 15 minutes until dumplings are puffed and cooked through . the dumplings are cooked when a skewer is inserted in the unpling and the skewer comes out clean . The secret to a perfect dumpling is to keep the dough cold and not to overwork the pastry .