Veggie dumplings

[Pluvia]

I've committed to making a veggie stew and dumplings for 6 people for a do this evening. I always add plenty of seasoning to the dumplings to help with flavour and just noticed that on the shelf next to the veggie suet I have a packet of Paxo sage and onion that needs to be finished. Wondering what might happen if I were to add some Paxo to the dumplings. Would they fall apart when being cooked on top of the stew? Would you add it dry to the dumpling mix or moisten it beforehand? Thanks. Trying to avoid the dumplings just dissolving into the stew.

I've done that many times! The dumplings will be a bit heavier but otherwise fine.

Do you make the stuffing up with water before adding it to the dumpling dough or just add it dry?

I've done this before and just added it dry along with the flour and suet. It's a nice way to enhance them a bit.

Add it dry but add extra water to compensate for it swelling (cold water is fine!).

Mix SR flour and suet in usual ratio, add dry stuffing mix, mix well, add cold water to slightly sloppy dough consistency and leave for 10 minutes or so to absorb the water before rolling into balls.

Thank you all for your input. I made the dumpling dough quite sloppy and left it and the stuffing mix soaked it up. The dumplings were definitely a bit heavier as a result, but tasty. Will do it again: perhaps add a tiny bit more baking powder to the SR flour and see if that helps.

Excellent, glad it worked.