Mince and Dumplings
Discover the comforting flavors of hearty mince and dumplings, a classic British dish. Herb dumplings top seasoned ground beef.
Ingredients
For the Mince
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 ½ pounds ground beef
- 1 tbsp all-purpose flour
- 1 ½ cups beef broth
- 1 tsp Worcestershire sauce
- ½ tsp freshly ground black pepper
- 1 bay leaf
- fine salt, to taste
For the Dumplings
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine salt
- ½ tsp rubbed sage
- ¼ tsp ground thyme
- ½ tsp freshly ground black pepper
- 6 tbsp cold butter
- ½ cup water, plus more if needed
Recommended Equipment
- 4-quart sauté pan or deep skillet
Instructions
- Heat the oil in a large sauté pan or deep skillet over medium heat. Sauté the onion and carrot in the oil until the onion is lightly browned. Add the ground beef and cook, breaking up, until well browned and no longer pink, about 10 minutes.1 tbsp vegetable oil | 1 large onion | 1 medium carrot | 1 1/2 pounds ground beef
- Stir 1 tablespoon of flour into the beef mixture. Gradually add 1 1/2 cups of beef broth, stirring constantly. Add 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of freshly ground black pepper, and a bay leaf. Taste and add salt, as needed. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes.1 tbsp all-purpose flour | 1 1/2 cups beef broth | 1 tsp Worcestershire sauce | 1/2 tsp freshly ground black pepper | 1 bay leaf | fine salt
- Meanwhile, prepare the dumplings. In a medium bowl, whisk together the 2 cups of flour, baking powder, 1/2 teaspoon of salt, sage, thyme, and 1/2 teaspoon of freshly ground black pepper. Work the butter in with your fingers or a pastry blender until the mixture resembles meal. Add 1/2 cup of water and mix with your hands until the dough holds together, adding more water 1 tablespoon at a time if needed. The dough should be soft, but stiff enough to shape. With floured hands, shape the dough into 8 balls.2 cups all-purpose flour | 1 1/2 tsp baking powder | 1/2 tsp fine salt | 1/2 tsp rubbed sage | 1/4 tsp ground thyme | 1/2 tsp freshly ground black pepper | 6 tbsp cold butter | 1/2 cup water
- Arrange the dumplings on the beef mixture, cover the pan, and continue cooking over low heat for about 20 to 25 minutes, until the dumplings are fluffy and cooked through.
- Check occasionally and add a splash of broth or water if the beef mixture becomes dry.
Tip: The mince mixture should be saucy before the dumplings go on. Add a splash of broth or water if it looks dry.
Tip: Keep the pan covered while the dumplings cook. They need the trapped steam to become light and fluffy.
Tip: To check a dumpling, split one open; it should be cooked through with no wet dough in the center.
Nutrition
Calories: 580kcalCarbohydrates: 36gProtein: 25gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 111mgSodium: 712mgPotassium: 464mgFiber: 2gSugar: 2gVitamin A: 2052IUVitamin C: 3mgCalcium: 104mgIron: 5mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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