A quick note: per person you will need 50g plain flour, 20g suet (the shredded stuff in packets, e.g. Atora), 1tsp of baking powder and a pinch of salt. Mix dry ingredients, and add just enough water to bring it together into a ball of dough.
Divide into four pieces and roll between the palms of your hands to render them spherical and dust with a little extra flour if they’re sticky. Pop them on top of a firmly simmering stew for 20 minutes; covered.
If you forget the baking powder, then you will end up with quite solid dumplings: still very tasty, but unmistakably Victorian.