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If you like a lighter fluffier dumpling you can substitute half of the flour for fresh breadcrumbs. If you can't get suet in a packet, just scrape it out of a deer carcass and chop it up small.

Sounds good. You can use any cut for pot au feu, but there should be a good balance of meat and bones. The advantage to making it this way is that you can reuse the leftovers in several different ways, as the stock veg, meat and bouillon are all separated. Tonight's the first outing, so...

Anyone made this? I have a whole tongue, a jointed tail and some osso buco style shin slices.