in the peas and tarragon. gather a golf-ball sized portion of dumpling batter onto a spoon, then push the batter into the stew using a second spoon. try to leave a bit of space between dumpling, but this amount of batter will definitely cover the entire top of your stew, i got 20 dumplings – the photo was taken as i was adding them. reduce the heat to low, put the lid on your dutch oven, then allow the stew to simmer for about 20 minutes until the dumplings are done (mine took closer to 25 minutes). when they’re done the dumpling tops should not be sticky, and i found 