Soured cream and chive dumplings

• 200 g plain flour
• 3 teaspoons baking powder
• 0.5 teaspoon dry English mustard
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 50 g lard, suet or solid vegetable shortening
• about 150 ml soured cream
• 2tbsp finely chopped chives

Instructions

1. 1

   Sift the flour, baking powder, mustard, cayenne and salt into a large bowl.

2. 2

   Add the fat

3. 3

   Using 2 table knives scissor-fashion, cut the fat into the flour until each piece is no bigger than a small pea.

4. 4

   Rub in lightly.

5. 5

   Mix in the chives.

6. 6

   Stir in enough soured cream to make a soft dough, taking care not to overwork the mixture.

7. 7

   Divide the dough into 8 pieces and place on the hot stew or soup, spacing them evenly.

8. 8

   Cover and simmer for about 15 minutes.

9. 9

   Do not lift the lid during cooking or the dumplings will be heavy.

10. 10

    When the dumplings feel firm to the touch, remove the lid and cook for a further 5 minutes to dry the surface of the dumplings.

11. 11

    Break one open to check that it is cooked through. There should not be any uncooked, doughy mixture left in the centre.