Put your flour into a mixing bowl. Using a coarse grater, grate your cold butter into the flour. Add a pinch of sea salt and black pepper.
Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs. Add a splash of cold water to help bind it into a dough.
Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir.
Place the dumplings on top of your fully cooked stew and press down lightly so that they’re half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.