03 January 2013,23:23 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Shift the flour into a bowl, add the salt and 1 level teaspoon of any of the flavouring ingredients.
  • Then add the suet and sprinkle in the beef stock.
  • Stir with fork to form a soft scone-like dough.
  • Turn out the mixture onto a floured surface and divide into 12 small equal pieces.
  • If you are not going to fill them, simply roll each one into a ball.
  • If you are going to use any of the fillings, first ensure that they are fully cooked; then chop, grate or shred them, as necessary. Roll the filling into small balls about 2.5cm in diameter.
  • With floured hands, flatten each dumpling into a small patty, place a ball of filling on it, and mould back into a ball.
  • About half an hour before the soup, stew or casserole has finished cooking, add the dumplings carefully.


  • 100 grams self-raising flour 
  • 5 tablespoons cold Basic Beef Stock
  • A pinch of salt
  • 50 grams shredded beef suet (fresh if possible)

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