Mix together flour and salt in a bowl. Cut butter into mixture using a pastry blender, fork or two knives. Stir in water to form a soft dough.
On a floured surface, roll out dough very thin with a rolling pin. Cut into 2.5cm wide strips (I use a pizza cutter, but a sharp knife works also). Tear 2.5cm long pieces of dough from these strips and drop into simmering chicken or vegetable stock.
Cook for 10 minutes with the pot lid off, then 10 minutes more with the lid on. Serve plain with the stock you've simmered the dumplings in, or add to your favourite stew or soup recipe.
You can simmer the dumplings in vegetable stock to make this a vegetarian dish. Also, use margarine instead of butter if you want to make it vegan.
Used different ingredients.
fANTASTIC!Used equal parts butter and olive oil. They were the best dumplings ever! - 18 Jul 2008
by Jodi Hargis
Excellent dumplings! When I pinched off the dough I rolled the dough into balls then dropped them in! These were fabulous in my beef stew and so incredibly easy to make! Thank you so much for the recipe I will definately use it over and over again! - 18 Jul 2008
Altered ingredient amounts.
Loved these!! The recipe is great, although I found that I needed more water in order to get the dough to 'hold' together. I also added some pepper and my family loved them. - 18 Jul 2008