Ingredients:

  • 1 ½ cups (180 g) Self-Raising Flour, sifted
  • 2 Tbsp (28 g) Cold Unsalted Butter, cubed
  • 2 Tbsp (10 g) Fresh Parsley, finely chopped
  • 1 tsp (2 g) Fresh Thyme Leaves, finely chopped
  • ½ tsp (3 g) Salt
  • ¼ tsp (1 g) Black Pepper, freshly ground
  • ½ cup (120 ml) Milk (whole or semi-skimmed)

Instructions:

  1. In the mixing bowl, whisk together the sifted self-raising flour, salt, and pepper.
  2. Add the cold, cubed butter to the flour. Using your fingertips or a pastry blender, quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs. Work quickly to keep the butter cold.
  3. Stir in the chopped fresh parsley and thyme leaves.
  4. Make a well in the centre and pour in the milk all at once. Use a knife or fork to quickly bring the mixture together into a soft, slightly sticky dough. Do not overmix.
  5. Cover the bowl loosely and allow the dough to rest for 5–10 minutes while your stew reaches a steady simmer.
  6. Ensure your stew or soup is at a gentle, rolling simmer—not a fierce boil.
  7. Using two lightly floured soup spoons, scoop up a portion of the dough (about the size of a small walnut). Gently scrape the dough off one spoon onto the surface of the simmering liquid. Repeat quickly until all dough is used, leaving space between each one.
  8. Immediately cover the pot tightly with a lid. Reduce the heat slightly to maintain a gentle simmer.
  9. Do not lift the lid for the first 12 minutes of cooking to trap the necessary steam for rising.
  10. After 12 minutes, carefully lift the lid. The dumplings should be puffed up. Pierce one gently with a skewer; it should come out clean. Cook for a final 2–3 minutes uncovered if a firmer top crust is desired.
  11. Serve immediately alongside your piping hot stew or soup.