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The following is a recipe I have mustered together over time for making perfect Mince and Dumplings, this is how to make them from scratch and I have listed the ingredients needed as well as some tips and essentials.

Here is a picture of what they look like (Not mine however, mine look better )



Ingredients Needed

Half a Pack of Atora Suet Mix (link)

1 Full Sieve of Self Raising Flour

500g Minced Beef (frozen or not frozen)

1 teaspoon of cooking oil

1 teaspoon of salt

1 Onion

1 tin of sliced carrots

Gravy Granules, enough to make 600ml of gravy.

Method:

Making the dumplings

To begin with sieve into a pan or mixing bowl 1 full sieve worth of Self Raising flour, when done add in half a pack of Atora Suet Mix and the 1 teaspoon of salt, if you like Black Pepper you may add a little too the mix.

Measure 150ml of cold water and pour into the mix and mix until it forms a tough dough. This may take a while and add small amounts of water of say 5ml in increments until it forms a dough you can roll balls out of without hardly any mixture sticking to your hands.

Making the Mince

You can do this at the same time as making the dumplings and its a good idea to make the mince before the dumplings too. To begin with spoon 1 teaspoon of cooking oil into a large saucepan, put the whole bag of Minced Beef into the pan and stir until cooked on a high heat, when cooked it will not have any pink meat in the pan, it should be a brownish colour. Make sure to turn it down to a low heat when cooked.

When you are cooking the Minced Beef it is a good idea to prepare your gravy, make up 600ml of gravy, you need it to be quite thick but not too thick. Open your tin of carrots and pop them into the gravy mix and stir, slice up your onion or grate it, then boil it for a while and then place that in the mix too.

Once done pour this gravy/carrot/onion mixture into the Minced Beef saucepan, mix with a fork until the colour blends with the Mince.

Pull a chunk of dumpling mix off from your mixture, roll into a small ball with your hands, dont roll too much though and place into the minced beef and gravy pan. Push down lightly on each dumpling you put into the pan so that it is half covered, do not push fully in.

You should only cook a maximum of six medium sized dumplings at once, if you cook more or they are too large you will find they stick to the bottom of the pan during cooking. They should be around the size of a golf ball each.

Now they are in the pan turn up the heat a little and place the lid on top. You want them to be simmering not boiling so a medium heat is usually best.

NOTE: DO NOT REMOVE THE LID WHEN COOKING, THIS WILL MAKE YOUR DUMPLINGS NOT COOK PROPERLY.

Now you need to wait for roughly 30 minutes, you will know that they are done when they are much larger and when they have a nice colour to them.

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This next bit is completely optional and can be dangerous so you should get an adult to do this.

Hold the pan lid down tightly away from its steam hole so the steam wont burn you and rock it back and forth in circles a little so that they gravy and mince go over the tops of them a little, only ever do this wearing oven gloves too and be prepared for possible cooker mess.

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Serving

To serve use a ladel or a ladel with holes in the bottom so you can drain excess gravy from the mince if you prefer it with less on. Placed them on a plate at its size and pour mince over the tops of the dumplings.

The Whole Works

If you want to go the whole way and want to make a meal out of this I suggest you to cook some Yorkshire Puddings, Mashed Potato and some vegetables such as Cauliflower or Turnip to compliment the dish.

Cleaning Up

Cleaning up after this meal will take about 15 minutes in total and that includes washing the plates, knives and forks, wiping down the table afterwards and allowing ten minutes for the pans to soak before scrubbing down.

Price to Make

In total the cost of making the Mince and Dumplings it comes to approximately £1.30.

How many will this serve?

If you love your dumplings then 2 people, you could stretch it for three people but there will be a lack of Mince for you.

If you have any questions then ask away. I hope someone uses this at some point and gets to perfect their Mince and Dumplings

I'm going to try it

...just an offtopic.

I have a friend whose surname is Mince and he's a total dumpling. Laughed at the topic. D:

Ontopic: I might try it as well, looks good!

Let us know how it goes if yous do, if you want to make some Dumplings without the hassle of getting flour and beef suet mix you could use something like this instead:

http://cgi.ebay.co.uk/Goldenfry-Orig...376597ff081b63

If you do use the above dumpling mix, it is 75ml of water per packet that you use, I tend to end up using two myself which ends up with 150ml instead, the same as the full recipe. Also a good tip, it never hurts using extra suet mix, you want it to be roughly half flour, half suet mix. When putting the flour in the sieve, fill it so that it is mounded but not quite full.

Good tip

Ive updated the recipe, I had put 1kg of mince when it should only be 500g.

Thanks for this, I don't like dumplings so i wont be making it. Never the less, great recipe

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