Dumplings

Dumplings • ¼ cup of margarine • 1½ cups of self-raising flour • ¾ cup of milk

Method

Put the flour in a large mixing bowl. Using the tips of clean fingers, rub the margarine through the flour until it resembles fine breadcrumbs. Add the milk and stir to form a thick paste. Remove stew from oven and drop 2 tablespoons of mixture into the stew (repeat until all dumpling mix is used). For crispy topped dumplings, return stew to oven for 30 minutes without lid (or alfoil). If you want a soft, steamed dumpling return the stew to the oven for 30 minutes with the lid (or alfoil) on.