Dumpling help in a hotpot

[Cuilidh]

I have a recipe for dumplings to be cooked in a hot pot.  I have never made dumplings before so just want a bit of advice.  The recipe reads:

Coarsely grate one-quarter of the copha into the flour. Toss the mixture to coat the copha lightly in the flour. Add the remaining copha in three more batches, grating and tossing it in the same way. This should prevent the dumpling dough from clumping and yield light, fluffy dumplings.

Then it says:  Stir in enough cold water to bring the mixture together as a soft, squidy dough

The recipe calls for frozen butter but I will be using copha which I am hoping will be a suitable substitution (alternative suggestions gratefully accepted).  The quantities are 200 g SR Flour and 75g copha. Would it work if I simply put the flour and copha into the jug and turboed it a couple of times?  Should I turbo the copha first then add the flour and mix at 4(?) for a couple of seconds?

[cookie1]

I don't see why you can't put them both into the jug and turbo a couple of times Marina.
Or you could turbo the copha and then mix it into the flour by hand, although it may stick together this way. I'll be interested to see what others think.

[Cornish Cream]

I would turbo the copha with the flour,tip into a bowl and then add the liquid by hand Marina.