I love dumplings. It's like putting little tea biscuits into whatever saucy dish you're making. That's right, I'm suggesting that these could extend beyond stew, right into curries or thick soups. Oh yes, it can be done.
1½ cups all purpose flour (210gm)
3/4 tsp salt (4ml)
2 tsp baking powder (10ml)
1/4 cup margarine or butter (63gm)
3/4 cup milk (180ml)
Mix the dry ingredients and cut in the butter with a pastry cutter. Mix in the milk to form the dough and separate into many (12ish) small balls. Nest the balls into the stew carefully and let them sit for about eight minutes on a low simmer. You can even crisp the tops of the dumplings by placing your (ovenproof) dish under the broiler for a few seconds.
