I tried Mrs. Beeton's dumplings this week, expecting a bland sidekick to my pot roast. I was delighted to find that, with just flour, water, and a pinch of salt, these little balls of comfort managed to soak up the savory juices of the meat and puffed up beautifully. I found the texture surprisingly light and airy, almost like a cross between a dinner roll and a cloud. This was a great trick to learn for using up leftover roast chicken too. This recipe is perfect for the weeknight cook who needs a fuss-free side. I was surprised at how much the kids loved them— they even asked for seconds. Next time, I might experiment with adding some herbs or cheese to the dough, but as is, it's a simple, satisfying classic that I'll be keeping in my rotation. I'll be making these again soon, probably with some lamb shanks.