Herby Suet Dumplings is a traditional English recipe (from the 1930s) for a classic accompaniment of flour and suet dumplings flavoured with parsley and dried herbs that's used as an accompaniment to stews. The full recipe is presented here and I hope you enjoy this classic English version of: Herby Suet Dumplings.
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This is a classic dumpling recipe from the 1930s that goes very well with a range of stews from the period, but which is most typically associated with Exeter stew
Combine all the dry ingredients in a bowl then stir in just enough of the cold water to bring everything together as a smooth dough. Knead in the bowl until elastic then form into balls and drop into your stew.
Typically you would add about 8 dumplings about 30 minutes before the end of the cooking time.
