[quote author="peteruk"]
[quote author="evalseraphim"]You may be pleased to know that the American version (from the Fannie Farmer Cookbook) calls for shortening (the white paste in the Crisco can) instead of suet. If you need the dumpling part of the recipe, let me know.[/quote]
Yes please Eva!![/quote]
Dumplings
2 cups (285 g) flour (all purpose is my guess)
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons minced parsley
4 tablespoons shortening
3/4 to 1 cup milk
Combine the flour, baking powder, salt, and parsley in a bowl. Cut in the shortening until the mixture resembles coarse meal. Add 3/4 cup milk and stir briefly with fork. Add only enough of the remaining milk to make the dough hold together. While the chicken is still simmering (about 20 minutes in), drop spoonfuls of the dough on top of the broth. Cover and steam for 20 minutes without lifting the lid of the pot.
I have not made this before, so YMMV.