In a mixing bowl, combine the self-raising flour and salt. Stir well to evenly distribute the salt.
Add the cold, cubed butter to the flour mixture. Using a fork or pastry cutter, cut the butter into the flour until it resembles coarse crumbs. This step helps create a flaky texture in the dumplings.
Gradually pour in the milk, starting with half of the amount, and mix it into the flour mixture. Stir until the dough starts to come together. Add more milk as needed until a soft and slightly sticky dough forms.
Lightly flour a clean surface or cutting board. Turn the dough out onto the floured surface and knead it gently for a minute or two until it becomes smooth
Divide the dough into small portions and shape them into round dumplings, about the size of a golf ball. You can flatten them slightly if desired
In a large pot or saucepan, bring water or your preferred broth to a gentle boil. Carefully drop the dumplings into the boiling liquid, ensuring they are fully submerged.
Reduce the heat to low, cover the pot, and let the dumplings simmer for about 15-20 minutes. They will expand and become fluffy as they cook.
After the cooking time, use a slotted spoon to carefully remove the dumplings from the liquid and serve them hot.