Yeast Dumplings (to cook in stew)

Makes: 24 Dumplings     Steaming Time: 15 – 20 minutes

Ingredients
1 kg Cake flour ( 8 x 250 ml / 8 cups ) * or mix of GF flours
10 ml Salt ( 2 tsp )
10 ml Sugar ( 2 tsp )
60 g Margarine ( 4 tbsp )
10 g  Anchor Instant Yeast ( 1 packet )
625 ml Lukewarm water ( 2½ cups )

1.  Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.

2.  Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.

3.  Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.

4.  Pinch off small bits of dough and place into the stew*, which by now should have been cooking for about 45 minutes.

5.  Replace the lid and simmer for a further 15 – 20 minutes or until the dumplings have cooked through.

*  make sure there is plenty of liquid – at least 1/2 saucepan or they will be hard