Scottish doughballs

    17 min

    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.

    Fife, Scotland, UK
    127 people made this

    Makes: 10 doughballs

    • 10 tablespoons self-raising flour
    • 5 tablespoons suet
    • 1 pinch salt
    • water

    Prep:5min  ›  Cook:12min  ›  Ready in:17min 

    1. Mix flour and suet together with a pinch of salt. Add drops of water until mixture is thick.
    2. Cover hands in flour and roll pieces of mixture into balls.
    3. 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.

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    Reviews in English (4)


    Proper name for them is doughboys though.  -  11 Apr 2015


    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


    Delicious...added some chopped parsley to the mix as my mother used to do.  -  06 Jul 2012

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