To make the dumplings, sift the flour into a bowl and add the parsley and some black pepper. Add the reduced-fat spread to the flour, then rub in with your fingertips until the mixture looks like fine crumbs. Add just enough cold water (about 2 tbsp) to make a soft dough. Knead the dough lightly for a moment, then form into 12 small dumplings.
Add the dumplings to the stew, letting them sit on the surface. Cover and cook for another 25-30 minutes, until the dumplings are light and fluffy, then serve.