Pâte à dumplings et à puddings (Suet Pastry for Dumplings and Puddings)

Ingredients

• 500 grammes sifted flour
• 300 grammes beef kidney suet
• 15 grammes salt
• 50 grammes sugar
• 2 décilitres water

Instructions

1. Break the suet into small pieces and remove the membranes enveloping it.
2. Chop it very finely.
3. Spread the flour in a ring and put the suet in the middle with the salt, sugar and water.
4. Mix these ingredients first, then incorporate the flour little by little.
5. Gather the paste into a ball without fraising it and keep it cool until it is used.