Traditional Norfolk Dumplings

Make a soft yeast dough using flour, yeast, and warm water.

Let the dough rise until doubled, then shape into walnut-sized balls.

Allow the balls to rise again for 15 minutes.

Place the dumplings in a steamer over boiling water or carefully on top of a simmering stew.

Steam for exactly 15 minutes without lifting the lid.

The result should be incredibly light, airy, and cloud-like (unlike heavier suet dumplings).

Serve immediately with gravy or golden syrup.