Suet and flour form the base of this dry mix, with raising agents and seasoning blended in for simple dough straight from the packet. Add water, shape the mixture into balls, then cook them in a stew or casserole so they steam and puff up in the sauce. Compared with frozen meal extras from the same brand, this one sits in the cupboard rather than the freezer and is meant to be made fresh. It's a plain, practical blend for soft, savoury dumplings that absorb the surrounding gravy as they cook. Each ball swells to roughly double its size during simmering, developing a fluffy interior with a slightly firmer outer layer where the broth has soaked in.
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