Classic English Suet Dumplings

1. 1

   Mix the flour, suet, parsley and chives in a bowl.

2. 2

   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.

3. 3

   Heat the remaining stock in a large pan until boiling.

4. 4

   Shape the dumpling dough into rounds about two bites big.

5. 5

   Drop into the bubbling beef stock, cover and simmer for 25 to 30 minutes or until light and well puffed up.

6. 6

   Remove from stock and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.