In this time make your dumplings by mixing all the dried ingredients together and addling small amounts of water, bit by bit. You want just enough to make a sticky dough, be careful not to add too much water.
Remove pan from the oven and give stew a really good stir; make sure nothing is stick to the bottom.
In lightly floured hands roll the dumpling mix into golf ball size portions (these will expand) and place on the top of the stew.
It’s up to you if you want to cover and have soft doughy dumplings or leave the lid off for crispy brown dumplings. I like them soft personally.