Webdirections. 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
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WebPeel and finely dice the onion, half a carrot and half a stick of celery. Melt some beef dripping in a frying pan on low heat. Add the veg and sweat them for 5-10 minutes - you want to soften them without browning them. Pop them into the vessel you'll be cooking the stew in. Add more fat to the frying pan, turn up the heat to medium and add
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WebFeb 26, 2011 · 1.5 tsp black pepper. 1 tsp paprika. 1 cup almond flour. Instructions. 1.Beat the eggs until fluffy. 2.Add the spices and almond flour. 3.Put dough in the freezer for 30 …
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