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PrintDUMPLINGS
Serves :
7
Preparation Time :
Cooking Time :
Preparation Method :
- Shift the flour into a bowl, add the salt and 1 level teaspoon of any of the flavouring ingredients.
- Then add the suet and sprinkle in the beef stock.
- Stir with fork to form a soft scone-like dough.
- Turn out the mixture onto a floured surface and divide into 12 small equal pieces.
- If you are not going to fill them, simply roll each one into a ball.
- If you are going to use any of the fillings, first ensure that they are fully cooked; then chop, grate or shred them, as necessary. Roll the filling into small balls about 2.5cm in diameter.
- With floured hands, flatten each dumpling into a small patty, place a ball of filling on it, and mould back into a ball.
- About half an hour before the soup, stew or casserole has finished cooking, add the dumplings carefully.
INGREDIENTS
- 100 grams self-raising flour
- 5 tablespoons cold Basic Beef Stock
- A pinch of salt
- 50 grams shredded beef suet (fresh if possible)
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