Who can remember Grandma making a hearty winter stew or soup and just before serving popping some dough balls on the top to make fat, fluffy gravy soaked dumplings? I certainly can, and I for one want to keep this tradition alive.
Perfectly cooked damper - golden and crunchy on the outside, soft and hot on the inside - is a thing of great pride. And, yes, it’s also thing of great skill as well. My number one tip: go smaller rather than larger. Learning this has vastly improved my success rate!