After the soup has been cooking for 25 minutes, add the remaining cup of stock to a medium saucepan, along with a strong pinch of salt. Bring to a simmer, before turning the heat to low
Take the dumplings out of the fridge and compress them again.
Poach the dumplings in two batches for ~ 3 minutes a batch, turning them halfway, then transfer the cooked dumplings to a plate using a slotted spoon.
Strain the stock and water into the soup pot and leave to cook until the 50 minutes is up