150g G/F Plain White Flour
3 tsp Baking Powder
¼ tsp salt,¼ tsp pepper
75g gluten-free vegan suet
2 tsp mixed dry herbs
125ml cold water mixed with 1-2 tsp veg. bullion,
1 tbs psyllium husk dissolved in 50 ml warm water.
1.Measure the flour, baking powder, salt and pepper into a bowl,
2.Stir to combine and sieve into a mixing bowl.
3.Stir in the suet and herbs.
4.Add the water with bullion and psyllium in jelly consistency,
5.Stir to make a slightly soft and sticky dough.
6.The crucial thing is to dissolve psyllium properly without lumps (should look like jelly).
7.Cover and leave to stand for 30 minutes.
8.Divide the dough into 8 pieces and lightly roll each piece into a ball.
9.Gently add the dumplings into a nearly ready stew
10.Continue to cook gently for 20-25 minutes.