Nothing says ‘winter is coming’ like a big plate of Mince and Dumplings. It’s hearty, comforting and nostalgic as it reminds me of dinners at my Gran and Papa’s house.
I used to love going to my Gran and Papa’s house for dinner as my Papa used to buy a pre-prepared tube of dumpling mixture from the butchers. You squeezed them straight from the tube into the mince when it was simmering. I’ve created them from scratch in my recipe below, but either option was tasty!
Doughballs or Dumplings?
When discussing this recipe with someone (who was English) and I said ‘Mince and Doughballs’ – she balked. She asked why I would be “putting garlic doughballs with mince or stew”?! And I had to explain that, in Scotland, we call them doughballs for mince too.
After running through a list of the ingredients – we did confirm they are one and the same thing. But in England they’re called dumplings and in Scotland (Glasgow), they’re called doughballs.
Let me know in the comments below: would you call them doughballs or dumplings?
Suitable For The Whole Family
Suitable from 6 months + old.
I feel comfortable giving this to my children who follow Baby Led Weaning (BLW).
The only element I would modify is the salt content. As both stock cube and Bisto gravy (granules or powder) have a significant amount of salt in them for a baby. So either use reduced salt stock cubes and/or omit the gravy granules in favour of stock only.
Dumplings are also great for kids – as they are soft and fluffy. I would quarter these to offer to children, and try to ensure they don’t stuff too much in their mouth at once. As much like with soft bread, it can clump up in their mouth.
Why I Love It:
There is something extremely comforting about fluffy, soft dumplings in either mince or stew.
This is a one pan / one pot dish and therefore requires less washing up.
This recipe will make you confident in making dumplings, which can be added to any stew – stovetop or slow cooker, beef or chicken – the opportunities are endless!
Arguably you could even make them sweet …
Ingredients For Making Mince and Dumplings
Oil: I usually use either olive oil or vegetable oil.
Any neutral oil will work well. If trying to cut down on calories, you could cook the mince first, remove from pan and then use the residual fat to soften the vegetables.
Carrot
Onion
Mixed Herbs: I love a blend of herbs to add fragrance to the Mince and Dumplings.
Beef Mince: I use 20% fat mince. You can use 5% or 10% mince if it’s your preference.
My one piece of advice is to invest in the best quality mince (Scotch, and from the local butcher) as this dish heroes the beef mince and deserves to use the best!
Beef Stock: I use OXO beef stock cubes
Worcestershire sauce: Not a traditional ingredient at all, but I love the extra zing it adds to the mince. You can choose to leave it out if you prefer. Or you could add a dash of either HP Brown Sauce or Tomato Ketchup instead!
Gravy Granules: I use Bisto gravy granules – but you could use gravy powder as well.
Salt and Pepper
How To Make Dumplings For Mince
Would you call them: Scottish doughballs or traditional dumplings?
Self Raising Flour: I use self-raising as it already includes a raising agent, which helps make the dumplings extra light and fluffy.
Plain flour (all-purpose) can be used alongside 1 teaspoon of baking powder instead if needed. And I’ve even used bread flour before when I was caught out and they turned out fine!
ATORA Beef Suet: I use beef suet as it’s traditional, and this is a really well known brand in the UK.
I’m unsure if you’d be eating Mince and Dumplings if you’re vegetarian, but just in case you’re adapting my recipe with a meat substitute, like Quorn mince, then vegetable suet is also available.
Salt
Water
Method For Mince and Dumplings
- Finely chop carrots & onions – add to pan with oil & mixed herbs – cook until softened (approx. 10 minutes). Then add beef mince to the pot and season with salt and pepper.
You can chop the carrots and onions up as fine or as chunky as you like. Just take into consideration the length of time it will take to cook and soften (bigger = longer). I use a wooden spoon to break up the mince and spread it out over the whole surface area of the pan.
2. Cook mince until it is browned (approx 10 minutes). Then add optional Worcestershire sauce & beef stock cube dissolved in water.
Browning the mince is what intensifies and improves the flavour of the dish – so you won’t want to miss that step.
3. Whilst the mince is browning, mix together all ingredients for dumplings until it comes together into a smooth lump of dough, then shape the mixture into 6 – 8 balls using method below.
Combine flour and suet in a bowl, add water and mix with your hands into a shaggy lump of dough. Keep working it and it will come together into a smooth ball (above).
I then like to weigh the dough – this means I can evenly divide it into 8 dumplings of equal volume.
Total weight of dough (215g) / 8 = 26.875g per dumpling
So I know I was aiming for approximate weight of 26g or 27g per dumpling.
I roll the dough into a sausage shape and cut it into 8 rough sections before weighing each individually to the correct weight. This isn’t necessary, but will ensure they’re uniform and cook evenly.
4. There are two different methods for cooking the dumplings:
A) Either allow to simmer on medium heat on the hob for approx 30 minutes (turning the dumplings over halfway).
OR
B) Bake in the oven at 220C conventional / 200C (fan) / 390F for approximately 20-30 mins (this will result in that delightfully chewy, crispy top).
Someone on my social pages advised me of this method and it elevates the texture to new heights!
5. If choosing to add gravy granules, remove the dumplings before stirring them through. As the granules will stick to the outside of the dumplings otherwise.
Once the gravy has dissolved and thickened, add the dumplings back into mince.
What Should I Serve With My Mince and Dumplings?
Mince and Dumplings is typically served:
On its own with mash! This is the most traditional way – no extra fluff – just Mince and Dumplings.
With some green vegetables – broccoli, peas or green beans are popular options.
If you want to mix up the potato element then you could serve with chips, roast potatoes or baby boiled potatoes instead.
But like I said above, the mince is the hero in this recipe so sometimes the classic combinations work best.
FAQs
Personally, I don’t. But it’s a question I get asked often. So if you would prefer to skim the fat, then do it.
Although I haven’t tried it myself, I’m sure you could try the recipe using Quorn mince or similar. If you do try it, please let me know how it works out in the comments.
Storage and Reheating
Mince and Dumplings can be stored in the fridge for up to 4 days if stored under 4 degrees celsius.
When reheating, you can either reheat on the hob (stovetop) or in the microwave until piping hot throughout.
I usually add a dash of water to the mince mixture when reheating as it helps to keep the consistency good.
And finally…
If you do choose to make it, I hope you enjoy it!
Why not try some of my other comfort food meals like:
If you have any other questions, or want to tell me what you think of my recipe, then please leave a comment below!
YouTube Video for Mince and Dumplings (Scottish Recipe)
Mince and Dumplings (Traditional Scottish Recipe)
Ingredients
Mince Ingredients
- 2 tbsp oil
- 2 carrots
- 1 onion
- 1 tbsp mixed herbs
- 500 g beef mince
- 1 beef stock cube
- 800 ml water
- 2 tsp Worcestershire sauce optional
- 40 g gravy bistro granules
- salt & pepper
- peas optional
Dumplings Ingredients
- 100 g self raising flour or 100g plain flour with 1 teaspoon baking powder
- 50 g beef suet or vegetable suet
- 5 tbsp water
- a pinch salt
Instructions
- Finely chop 2 carrots & 1 onion
- Add to pot with 2 tbsp oil & 1 tbsp mixed herbs – cook until vegetables have softened
- Add 500 g beef mince to pot, seasoned with salt & pepper, and brown off the mince (approx 10 minutes) – see photo in Method section above
- Whilst the mince is browning, mix together all ingredients for dumplings (100 g self raising flour, 50 g beef suet, 5 tbsp water and a pinch salt) until it comes together, then shape the mixture into 6 – 8 balls
- Add 2 tsp Worcestershire sauce & then 1 beef stock cube dissolved in 800 ml water – then drop each of the dumplings into the mince
- Either allow to simmer on medium heat on the hob for approx 30 minutes (turning the dumplings over halfway).
- OR bake in the oven at 200C (fan) for approx 20-30 mins.
- NOTE: remove the dumplings before stirring through the gravy granules, as they'll stick otherwise, and add back into mince once gravy has thickened
- Add 40 g gravy bistro granules and stir through, allow to simmer for further 5 minutes before serving with mashed potatoes
- If you'd like to add some peas, then mix through a couple of handfuls in the last 5 minutes of cook time before serving
4 responses
Simple and delicious. Mince and dumplings always takes me back to my childhood in northeast England. I believe the recipe was created in the coal mining villages of Durham as a cheap way to fill up the family.
Adding a bay leaf or couple of thyme springs can add a lovely extra flavour
great suggestions! thanks so much for your comment 🙂 and I hope you have a Merry Christmas.
What kind of herbs do you mean when you say mixed herbs? I read about this dish in a book and I want to try it but I don’t really know what the flavor is supposed to be
Hi Rachel, apologies for not being clearer (as ‘Mixed Herbs’ is a ready-made spice blend you can buy in UK shops). Honestly? The really authentic version doesn’t even have them in it – but my Mum and Gran always used them so it’s how I’ve been taught to make it. In the blend is (usually) a combination of all of or some of: Thyme, Marjoram, Parsley, Oregano, Sage, Basil. You can choose to use a pinch of some of, or make it without first, see how you like it and then try it next time with a blend that you can source. Let me know how you get on 🙂