Traditional Suffolk ‘Hard’ Dumplings

Mix plain flour with a pinch of salt.

Gradually add cold water, stirring until a very stiff, almost dry dough forms.

Knead the dough until smooth and elasticy.

Roll into small balls about the size of a golf ball.

Drop the dumplings into a boiling stew or a pot of salted water.

Cover and boil for 15-20 minutes.

Unlike other dumplings, these contain no fat (suet or butter), making them dense and firm.