Words & Brush Recipe Corner: Mince beef and crispy dumplings

 

Mince beef and crispy dumplings

By John Kirkwood, profoodhomemade, Jan 4, 2019

https://profoodhomemade.com/mince-and-dumplings/

How to make mince and onions with crispy dumplings easily at home, step by step instructions from start to finish.

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
• 
  

• 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: 

ENJOY!

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