I found a super easy and adaptable recipe for bread dumplings on taste.com. However, I’m rather a slack cook so I tweaked the recipe to make it even easier. I fed them to some friends and feedback suggests that even after cutting a bunch of corners, they’re still scrumptious with soup or stew!

Dumplings for stewbread dumplings with chives

Makes 8 dumplings


  • 75 g butter
  • 1 1/4 cups self-raising flour
  • 2 tbsp fresh chives (optional)
  • pinch of salt
  • 1/2 cup water


  1. Preheat oven to 220°C.
  2. Zap cold butter in the microwave on high for 20 seconds to soften.
  3. Mix flour, chives, salt and butter in a bowl. It should resemble fine breadcrumbs.
  4. Add water and stir until dough forms.
  5. Divide into eight equal portions, roll them into balls and pop them on a baking tray lined with non-stick baking paper.
  6. Bake for about 10 minutes or until golden.

I reckon you could sneak some Parmesan or tasty cheese in for a bit of extra flavour.


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