Chive and Onion Dumplings

Instructions

1. In a large mixing bowl, combine the dry ingredients and shredded suet (or butter).
2. Add the wet ingredients, mix just enough for the dough to come together. You want this undermixed.
3. The dough should be sticky and tacky but firm enough to shape into balls.
4. Divide the dough into 10 equal portions and shape each portion into a round ball. Lightly flour your hands if the dough is too sticky.
5. Drop the dumplings onto the simmering stew.
6. Cover the pot with a lid and cook the dumplings for about 20 minutes.