100g gluten-free plain white flour
½ tsp bicarbonate of soda
½ tsp cream of tartar
1-2 tsp dried mixed herbs
pinch of salt & pepper
50g gluten-free suet
75ml dairy-free milk

Serves:            4

Cooking Temperature:   230º C

Put all the dry ingredients into a mixing bowl and stir together. Add the suet and sufficient milk to form a firm dough.

Knead the dough for a minute or two on a floured surface, until smooth.

Divide the dough into 8 portions. Take one portion and roll it into a ball in the palms of your hands. Repeat to make the rest of the dumplings. Chill for 30 minutes while the stew is cooking.

Aim to add the dumplings to the stew about 20 minutes before it finishes cooking.

When the stew is very hot (bubbling), add the dumplings and return the dish to the oven to cook for 20 minutes, or until lightly browned.

Serve straight away with potato farls or cornbread.

If you can’t get hold of gluten-free suet, use lard and rub it into the flour before adding the milk.