Herb Dumplings


  • 100 g (4 oz) soft white breadcrumbs
  • 100 g (4 oz) plain flour
  • 1 ½ teaspoons baking powder
  • 50 g (2 oz) finely chopped or grated suet
  • grated rind of a lemon
  • grated rind of an orange
  • 1 spring onion, finely chopped
  • 2 tablespoons herbs, finely chopped seasoning
  • 2 free-range eggs, lightly beaten


Mix together all the dry ingredients, including the suet, and then bind to a soft dough with the eggs. With floured hands, form into small balls, or shape into quenelles with two wet teaspoons. Lower into boiling water, and poach for 15 minutes or so, then drain and serve with the stew.