The dumplings need to be added 15 minutes before the stew is ready. In a bowl add flour, vegetables suet, parsley, porcini, Parmesan and a ¼ teaspoon sea salt and 1/8 teaspoon black pepper.
Add enough water (I use the water from soaking the porcini) to combine and make a firm, not sticky dough. Then with floured hands, break the dough into 8 – 12 pieces and roll them into rough round dumplings. Add them gently to the stew, pushing them down into the liquid.
Simmer gently for 15 minutes or until the dumplings have doubled in size, are firm to the touch.
