Serves: 4


  • 1 cup of self-raising flour
  • 30g butter, cubed
  • 1/2 cup milk


  1. First, make your favourite stew or soup and have it ready on standby in the Billyboil.
  2. Sift the flour into a bowl
  3. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
  4. Make a well in the centre and quickly stir in the milk.
  5. Turn the dough onto a lightly floured surface, very lightly kneading a couple of times until smooth.  Do not overwork. Flatten the dough out to about 1/2 an inch thickness.
  6. Cut out the dumplings with a small round cutter.
  7. Place your cooked stew on the stove and bring to the boil.
  8. Lower the heat and using a slotted spoon, carefully place the dumplings on top of the simmering liquid. You should be able to fit at least 8 dumplings at a time.
  9. Replace the lid and cook for 2 minutes.
  10. Take the inner pot off the stove and place in the Billyboil outer pot to cook for a further 15 mins.
  11. Serve.



English Dumplings
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