Classic English Suet Dumplings

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READY IN: 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the flour, suet, parsley and chives in a bowl.
  • Season well with salt and freshly ground white pepper, then stir in enough stock to form a fairly stiff but still elastic dough that will leave the sides of the bowl clean.
  • Heat the remaining stock in a large pan until boiling.
  • Shape the dumpling dough into rounds about two bites big.
  • Drop into the bubbling beef stock, cover and simmer for 25 to 30 minutes or until light and well puffed up.
  • Remove from stock and serve.
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