Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally. For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in ...

This amount of filling makes about 60 to 80 dumplings. You don’t need to boil all of them at once, because they freeze well. Put the uncooked dumplings on a tray, then into the freezer.

Pinch and crimp the edges together to create dumpling shapes. Bring a saucepan of salted water to the boil. Add the dumplings and simmer for 5 minutes, or until cooked and risen to the surface.

Let the dough rest for 10 to 15 minutes while you bring the broth back to a boil. Drop the strips of dough in the boiling ...

6. Boil about 10 cups of water in a deep pan, after the water starts boiling, drop the dumplings one by one into boiling water (no more than 20 dumplings at a time). 7. Stir carefully with large ...

Repeat with the remaining dumpling wrappers and filling. Bring a pot of water up to a boil. Add in the dumplings, stir gently and cook for 3-5 minutes, until the dumplings float. Remove with a ...

3. Heat 4 litres of salted water in a pot and bring to a boil when the dumplings are ready. 4. Divide the mashed potato mixture into 6 equal parts, rolling them in the palm of your hand until you have ...

5. Then add 500ml (½ cups) of the reserved liquid, bring to a boil, cover and simmer for 5 minutes. Now add the dumplings, bring to a boil and then simmer for 10 minutes, add mint and green ...