When I was growing up, family recipes mince and doughballs (otherwise know as dumplings or doughboys), were a staple of the Scottish diet. I may not always have agreed with the vegetable choice (who does as a child) to go with, but it still remains one of my fondest meals!
Family Recipes Mince and Doughballs
Prep: 10 mins Cook: 40 mins
Ingredients
- 1 tablespoon oil
- 1 onion, chopped
- 500g lean minced beef
- 600ml (1 pint) boiling water
- 4 dessertspoons gravy granules
- 1 dessertspoon Worcestershire sauce
- salt and pepper to taste
- 50g suet
- 100g self-raising flour
- 1 pinch salt
- water, as needed
Method
- Chop and sweat onions till transparent in oil.
- Tip in beef mince (5%) and brown for several minutes – substitute with pork or turkey if required.
- Add gravy granules and water, get to a simmer.
- Add dessertspoonful of Worcestershire Sauce.
- 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 the mixture into balls.
- Place the dough balls on top of your mince (or any dish with a simmering gravy or stock) and place the lid on your pot for 40 minutes or until puffy.
Tip
Leave these beauties alone, don’t keep checking them by taking the lid off your pot as this will make these flatten. Doughballs can be served with anything that has stock or gravy if you don’t happen to have mince.
It’s also a great recipe to get the kids involved in, as they love the making of dumplings. They don’t have to be neat, so it makes no difference if they are all the same size or not, get the kids involved!
Enjoy,
Fay x
