Put all the dry ingredients into a bowl. Add knobs of the margarine/butter into the flour.
Then with the tips of your fingers, rub the butter into the flour mix until you have rough breadcrumbs. Add the vinegar and knead into a ball. If your mix is a little dry then use some water or milk to bring the dough together into a large ball. Although, we found that this wasn't necessary as the butter provided enough moisture to bring the dough together nicely!
Divide the dough ball into 6 to 8 pieces and roll into even balls between both hands. Place each ball onto a lightly floured plate or board.
Gently place each dumpling onto the surface of the casserole around 20-25 minutes or
so before the end of the cooking time. Remember to place the lid back onto your casserole dish
after adding the dumplings.
Remove from the oven once the tops of the dumplings are golden brown. Serve in deep
bowls. Once cooled, any leftovers can be stored in an air-tight container in the fridge for around 1-2 days.
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