Dumpling topping
A dumpling topping is a set of balls of soft dough, traditionally made with suet, simmered or baked on the surface of a stew so they cook in the steam and juices of the filling beneath.
British dumplings are usually suet based, with suet at about half the weight of self-raising flour, while American chicken-and-dumplings versions lean on butter and baking powder. Either way the dough is mixed briefly, shaped into rough balls, and set on top of the simmering filling.
Cover the pot if you want dumplings that are soft all over, or finish uncovered in the oven for browned, slightly crisp tops. They need 20 to 25 minutes and gentle heat; a hard boil breaks them apart.