|Self raising flour||1 Cup (16 tbs)|
|Self rising flour||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, finely chopped|
|Milk||1⁄2 Cup (8 tbs)|
Sift flour and salt into a mixing bowl.
Rub butter in lightly with the fingertips.
Beat egg and mix with parsley and milk.
Add egg mixture to flour and mix to a soft dough.
Scoop out dough with a wet tablespoon and drop quickly on top of abubbling stew.
Keep the dumplings away from the sides of the pan or casserole to allow a little space for heat to circulate.
Cover and cook gently for 15 minutes.
Serve dumplings with stew.