Dumplings are a serviously underrated way of providing starch to accompany a good stew.
Makes 12 dumplings
1. Mix together 125g self-raising flour, 125g fresh breadcrumbs, 125g suet, a small bunch each of wild chives and wild chervil (or use parsley), finely chopped, 12 finely chopped young nettle crowns (top few leaves) and a little salt and pepper.
2. Make a well in the centre and add two lightly beaten eggs. Mix with a fork, then knead lightly to form a dough, adding a little more flour if it is too wet.
3. Shape into 12 round dumplings. Cook them on top of your stew, with the lid on, for the last 25 minutes of cooking time.
© River Cottage
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