Tuesday, June 6, 2023

Words & Brush Recipe Corner: Mince beef and crispy dumplings


  • 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

  • Start by preparing the dumplings.
  • Finely chop the spring onions
  • 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.
  • Rub in the butter until it resembles fine bread crumbs.
  • Add the chopped spring onions and beef or vegetable suet.
  • If you can’t find suet, add an extra 100g / 3½oz of cold butter to the previous rubbing in step.
  • Lightly toss all the ingredients together using your fingers until thoroughly mixed.
  • 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.
  • Cover the bowl and let it relax at room temperature until needed.
  • Preparing the mince and Onions
  • 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.
  • 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 2 to 3 minutes.
  • Add the 560mls / 1 pint of beef or chicken stock, if you have no natural stock 
  • you use stock cubes to taste.
  • Bring it to a simmer and let it cook with the lid on the pan for 10 minutes.
  • After the 10 minutes skim off any fat from the top on the mince.
  • 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.
  • Next job it preheat your oven to 180°C / 356°F / gas mark 4
  • 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.
  • 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.
  • Get the pan into the preheated oven and set your timer for 30 minutes.
  • When the times up carefully remove from the oven and serve piping hot.
  • Enjoy.

See my Beef Stew & Dumplings video on Youtube: 


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