1 Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
2 (If you are adding herbs or extra seasonings, add them now & mix well.).
3 Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
4 Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
5 Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
6 Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
7 They should have doubled in size at least, and be very light & fluffy looking!
8 Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
9 Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.