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1
Finely chop the spring onions
2
Sift the flour and baking powder into a large bowl, if you’re using plain or all purpose flour, use an extra 2tsp of baking powder.
3
Rub in the butter until it resembles fine bread crumbs.
4
Add the chopped spring onions and beef or vegetable suet.
5
If you can’t find suet, add an extra 100g / 3½oz of cold butter to the previous rubbing in step.
6
Lightly toss all the ingredients together using your fingers until thoroughly mixed.
7
Whisk the egg and milk together and add it to the bowl, with an ordinary dinner knife cut the mixture together, until it becomes a sticky mass.
8
Cover the bowl and let it relax at room temperature until needed.
9
On a medium heat, add the teaspoon of oil to a large pan and add the medium chopped large onion, fry for a couple of minutes.
10
Add the minced/ground beef to the pan followed by the salt, pepper, and thyme, give it all a good stir, keep stirring until the mince turns a light brown colour and separates, this should take a2 to 3 minutes.
11
Add the 560mls / 1 pint of beef or chicken stock, if you have no natural stock you use stock cubes to taste.
12
Bring it to a simmer and let it cook with the lid on the pan for 10 minutes.
13
After the 10 minutes skim off any fat from the top on the mince.
14
Add the 1tbls of corn flour/starch to the 80 mls of cold water mix thoroughly and add it to the pan, stir until mince and onions thickens, as per the video. And that’s the mince and onions ready.
15
Next job it preheat your oven to 180°C / 356°F / gas mark 4
16
Now carefully pour and scrape out the mince mixture to a deep Baking / roasting pan, the dimensions of my tin/pan are 30 x 21 x 5cm / 8 x 12 x 2in.
17
Using a dessert spoon add the dumpling mixture to the mince and onions, equally spacing them out (remember these dumplings will double in size as they cook) to prevent the mixture sticking to the spoon dip it in the gravy every time. This recipe will produce 12 good size dumplings.
18
Get the pan into the preheated oven and set your timer for 30 minutes.
19
When the times up carefully remove from the oven and serve piping hot.
20
Enjoy.
Method
Ingredients
- Dumplings
- 330g / 11½oz Self raising flour
- 2tsp Baking powder (if you’re using plain or all purpose flour use 4 tsp of baking powder)
- 175g / 6oz full fat or semi skimmed milk
- 60g / 2oz of cold Butter
- 100g / 3½oz Beef or vegetable suet
- 1 Large egg
- 70g / 2½oz finely chopped spring onions
- Mince and onions
- 1kg / 2.2lb Lean mince or ground beef
- 1 Large onion (medium chopped)
- ½tsp salt
- ½tsp pepper
- ½tsp Dried thyme
- 560mls / 1pt Beef stock
- 1tsp Vegetable or Olive oil
Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in
Large Acacia Chopping Board with Juice Groove (40 x 28 x 1.5 cm / 16 x 11 x ⅜in)
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
12″ / 30cm Wooden Spatula
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