dumplings = soft and fluffly and light ?how

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mine are usually hard and solid, help

try using self-raising flour

If you buy Atora suet, there is a recipe on the side of the box. It says:

"100g self raising flour, 50g suet, pinch of salt, cold water (approx 5 tablespoons or enough to make a firm but pliable dough)

1. Mix the flour, suet and salt with the water
2. Divide dough into 8 and gently shape into balls with floured hands
3. Place on top of a simmering stew or casserole. Cover with a tight fitting lid and cook for 20 minutes. Serve hot."

This is the recipe that I always use, and they turn out lovely

Using SR flour is the key.

I used this recipe here by the lovely James Martin and they came out lovely and fluffy.