From The Guardian Weekend: April 8 2000, recipe by Jeremy Lee

DUMPLINGS

450g self-raising flour
85g unsalted butter
85g suet
2 very fresh eggs
1 small handful picked flat-leaf parsley, chopped
1 pinch sea salt

Put the flour, butter and suet in a bowl and work into fine crumbs.  Add
the eggs, salt and parsley, along with a tablespoon of ice-cold water.
Mix deftly, as the dough toughens if overworked.  Form the dough into
smal, walnut-sized pieces, then place in a steamer to cook for 20mins or
so.  The dumplings should be served at once, so cook them only when
ready to serve the beef.