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Method Prep:10min › Cook:40min › Ready in:50min
Preheat oven to 170 C / Gas 3. In a large frying pan, heat oil and add the onion. Cook until soft, add minced beef to pan and cook until browned.
Boil a pint of water in kettle and add gravy granules to a jug, pour on boiling water and stir until mixed.
At this point I like to drain off any excess oil out of pan so end result is less greasy. Add the Worcestershire sauce, salt and pepper to the pan and stir in.
Add gravy to pan and simmer for about 5 minutes.
In a bowl put suet, flour and pinch of salt and mix together. Add water and knead into a stiff dough. If more water is needed add a little at a time. Divide dough into 4 balls using a knife. You can divide into 6 if you prefer them smaller.
Remove the mince from the heat and pour into a large ovenproof dish, place the dough balls in the mince so they are half covered and well spaced apart.
Cook in the oven for 40 minutes or until dumplings are brown and crispy. I like to cook them with a lid on for the first 10 minutes so they rise then remove lid for remaining 30 minutes so they brown. I have tried a few methods with lid on and off and different temp settings and have found this to be the most successful.
Love this simple recipe, been using it for at least a year now! I use 5 tbsp of gravy and about a pint and a half of water (we prefer it a bit runny). My partner likes a lot of dumplings so I often double the measures to make more. This is a firm favourite in our house, my 2 young children love it. - 15 Oct 2013