Chef Tom Griffiths' beef dumpling recipe flips the old school dish of beef stew and suet dumplings on its head, or rather turns it inside-out, with the rich braised beef mix served inside the dumpling dough. Serve with the super sticky pan stock for optimum flavour — it's well worth the effort.
Pan Stock — makes 1l but can be frozen and used for other dishes)
Ingredients for Balling
Dumpling Dough
To Finish
This last step is an optional extra for those who haven’t eaten half the dumplings already:
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