INGREDIENTS

INSTRUCTIONS

Mix the flour and salt together, then add the water, mixing to form a firm
dough. Roll into 6 to 8 balls with floured hands, then roll in a little
extra flour. Put into a saucepan of fast boiling water, cover and boil hard
for 20 minutes. Drain well and serve immediately with rich, brown gravy as
a starter or part of a main course or with melted butter or golden syrup as
a dessert. Serves 3 or 4. If the dumplings are intended as a dessert, a few
currants can be added to the dough before boiling.
Suffolk  Dumplings,  also  known  as  Hard Dumplings, should be eaten with
two forks being pulled apart to let out the steam.
Posted to MM-Recipes Digest V4 #270 by "ray.watson"
<ray.watson@ukonline.co.uk> on Tue, 1 Oct 1996.

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