Mince and Dumplings

Serves 2.5 people. (5 dumplings.) Takes an hour.

1. Prep the mince

• 500g mince (beef or beef+pork)
• 1 onion
• 1/2 carrot
• frozen green peas
• 300g stock
• 1tbsp cornstarch + 80g water

1. Brown the mince in frying pan, one pack at a time, moving to a baking dish when done.
2. While the mince is browning, dice the onion. Soften in the frying pan.
3. While the onion is softening, dice the carrot.
4. Add the onion, carrots, and peas to the baking dish, along with the stock.
5. Mix cornstarch into water to make a slurry and add to the dish. (Alternative: sprinkle flour/cornstarch over the mince before adding stock. Which is easier?)
6. Into the oven at 160C

2. Prep the dumplings

• 180g flour
• 2 tsp baking powder
• plenty of thyme
• 40g cold butter
• 20g frozen shortening
• 90g milk
• 1 egg

1. Flour, baking powder, and thyme into a mixing bowl
2. Rub in the butter until it’s combined and looks like sand. This is the most annoying part of the process. How much difference does it make?
3. Add the shortening; make sure there are no clumps
4. Crack the egg into a small bowl, add the milk, and beat
5. Pour the egg/milk into the mixing bowl and mix briefly with a knife. It should be combined and uniform, but stop mixing ASAP

3. Final assembly

1. Check the consistency of the mince, topping up with hot water if necessary.
2. Spoon dumpling batter onto the mince in 5 large balls.
3. Back in the oven, raise temp to 200C (fan), bake for 15 mins.

See John Kirkwood’s youtube channel for a good video