Sift the flour into a medium sized bowl. Add the salt and baking powder.
Mix the suet into the flour.
Add 3 tablespoons of cold water. If the dough is dry, add more water until you have a soft, slightly sticky dough.
Divide the dough into 8 evenly sized pieces and shape into round balls between your palms.
Place the balls on top of a simmering (not boiling) stew for the last 20 minutes of its cooking time laying them on the surface of the liquid about 2 inches apart. Cover the pot with the lid and cook for a further 20 minutes. Remove the lid to be sure the dumplings are well-risen; if not, cook for a few minutes more.
Alternatively, you can steam your dumplings in a steamer placed 2 inches apart for 15 to 20 minutes or until fluffy, tender and cooked through.
Notes
Please Note: Flour varies greatly around the world. When I lived in the UK, this recipe only required 3 to 4 tablespoons of water, but in the US, it took nearly double to get the right balance. If the dough is dry, add more water until you have a soft, slightly sticky dough.Tips:
For a crisper result, remove the lid after 20 minutes and cook for another 10 mins until the dumplings are browned.
Don’t over mix your dough – Overworking the dough can result in tough dumplings. If you think you might have overworked, leave your dumplings to rest for at least 10 minutes before cooking.
Always be sure to use cold water when forming the suet dumpling dough, warm water will make them sticky and difficult to roll into balls.