64 people made this
About this recipe:
Absolutely delicious :), serve with mince and tatties, stew, spaghetti Bolognese etc. These are meant to drop into any pot with a gravy or stock to simmer.
Makes: 10 doughballs
10 tablespoons self-raising flour
5 tablespoons suet
1 pinch salt
- Mix flour and suet together with a pinch of salt. Add drops of water until mixture is thick.
- Cover hands in flour and roll pieces of mixture into balls.
- Place the dough balls into your mince (or any dish with a simmering gravy or stock) and place the lid on your pot for 12-15 minutes or until puffy.
Don't keep checking these by constantly taking the lid off you're pot as this will make these flatten. Can be served with anything that has a stock or gravy like mince and tatties.
Proper name for them is doughboys though.
- 11 Apr 2015
Delicious...added some chopped parsley to the mix as my mother used to do.
- 06 Jul 2012
No Graeme doughboys are what you called them, same as my friend from Paisley but I'm from Aberdeen and we always called them doughballs !
- 05 Apr 2016
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