Instructions: Sift flour with baking powder and salt. Mix in thoroughly beef suet (traditionally done with the hands by rubbing, but a pastry blender can be used). Add enough cold water to make a stiffish dough that comes away from the sides of the bowl. Form into 12 balls. Drop onto boiling broth and cook, covered, for 10 minutes.

This recipe yields enough dumplings for 6 servings.

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