how do I use shreddo

found it in my fridge but dont know how to turn them into dumpplings, any help please

Here's a couple of options for you safcnz1, this first recipe is one that I first used about 30 years ago... . .

DUMPLINGS (to serve with stews, etc, )
115g (4oz) self-raising flour
55g (2oz) suet
1 tbsp finely chopped parsley
saltandpepper
2-3 tbsp water

Mix all the ingredients to make a soft but not sticky dough. Roll the dough into 8-12 small balls and add them to a gently simmering stew 15-20 minutes before the end of cooking time.
Serve 2-3.

The following recipe is thanks to TM's davidt4 - I haven't tried it yet but it's definitely on my to try list when it's stew and casserole weather again... . .
DUMPLINGS
1 cup each offlourandsoft breadcrumbs
½ cup each ofsuetorbutterandchopped parsley
2 tsp baking powder
½ tsp salt
1 egg
approximately ½ cup milkorwater

Rub the fat into the flour, then add the baking powder, salt and breadcrumbs, and combine lightly with a fork. Beat the egg with the parsley and ½ cup milk, and mix in very lightly with a knife (as if making scones). Add a little more milk if necessary to make a soft dough. Spoon on top of a hot stew, or into a saucepan of simmering salted water. Cover and cook until puffed and shiny on top, about 10 minutes.

Hope these recipes help. :-))

thankyou so much 245