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Suffolk Dumplingssoups/stews, dumplings, english 8 oz flour 1 pinch of salt 1/2 pint cold water 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.
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