About this recipe:I love dumplings in soups and rich stews. This is my simple recipe for making dumplings that are widely used in Chinese and other SE Asian cuisine. Feel free to add any herbs of your choice.
Mix together flour and salt. Cut butter into mixture using a fork. Stir in water to form a soft dough.
On a floured surface, roll out dough very thin with a belna. Cut into 2cm (1 in) wide strips (a sharp knife works). Tear 2cm (1 in) long pieces of dough from these strips and drop into simmering chicken stock.
Cook 10 minutes with the pot lid off, then 10 minutes more with the lid on. Serve plain with the stock you've simmered the dumplings in, or add to your favourite stew or soup recipe.