You will find that an organised kitchen will allow for more creativity in the meals you prepare.

Other added benefits are easier clean up, easier to to entertain and less food wastage.

Before our campervan went back to the repair shop (thanks RGM Maintenance Brisbane), I managed to unpack my recipe box and since it is winter I thought I would give dumplings another try.

This is a picture of round 2 trial and for gluten/wheat free they are pretty yummy.

Let me know how your dumplings go

Dumplings

Ingredients

¼ cup Self-raising Flour – Gluten Free

½ cup Plain Flour – Gluten Free

2 tablespoons Butter cold

1 teaspoon Baking Powder

Pinch Salt

Pinch Pepper

1 tablespoon Parsley

1 tablespoon Chives

1 Egg large or jumbo size

1 tablespoon milk

Directions

Rub cold butter into flour until resembles fine breadcrumbs.

Add all other dry ingredients and rub through the flour mix.

Beat egg until fluffy then add milk and beat until combined.

Make a well in the centre of the dry ingredients and pour the egg and milk mixture into the centre. Mix into the flour, do not over work the mixture or dumplings will be flat and tough. Once mixture is combined and sticking together roll into 5 large equal size balls, flatten to about 1.5 centimetre thick.

Place balls on top of boiling stew of your choice and press halfway into stew so can absorb the flavour. Turn stew down to low and allow to cook for about 15 - 20 minutes or until skewer comes out clean.

Serve with stew and enjoy.