I promised to post the recipe for the dumplings I used in my chicken soup. Now I should tell you that I didn’t make the dumplings myself–but had my ‘assistant’ to quickly get them ready before the soup reached boiling point.
This recipe is adapted from Delia Smith (Cookery Course Part Two 1979). We added coriander leaves instead of parsley, and divided the dough into 16 instead of 8 parts–which, I think made it more manageable to consume.
4 oz self raising flour
2 oz vegetable suet
2 tbsp chopped coriander
salt & pepper to taste
1. Mix self-raising flour, salt & pepper, and coriander
2. Mix in suet (don’t rub in)
3. Add cold water slowly while mixing until it forms into a dough and comes clean off the sides of the bowl
4. Divide into 16 equal parts and roll into balls
5. Throw into the pot of boiling soup, and allow 15-20 minutes to cook