Ham soup with dumplings

Method

1. Take a large, heavy-bottomed saucepan with a firm lid. Pour in the stock, soup mix and chopped vegetables and bring to a simmer. Put the lid on and simmer for 20 minutes.

2. In a mixing bowl, combine the flour, baking powder, scallions and melted butter. Then slowly pour in the cold water in quarters. Stir the mixture with a fork and stop adding water when you have a stiff dough.

3. Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Shape the dough into small ping-pong-sized balls. Sit them on top of the soup. Put the lid back on the pot and simmer for 15 minutes. Using a large spoon, gently turn the dough over and simmer for a further 10 minutes.

4. Serve in large soup bowls and eat with a spoon.