Gluten Free Mince and Dumplings
Servings Prep Time
2people 30 minutes
Cook Time
60minutes
Servings Prep Time
2people 30 minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Finely chop the onion, celery and carrots
  2. Heat the olive oil in the largest pan you have, cook the onion, garlic, celery and carrots for about 15 minutes – stirring regularly
  3. Add the mince to the pan and cook until brown (usually 5-10 minutes)
  4. Add the chopped tomatoes, tomato puree, beef stock and wine to the pan, turn up the heat and simmer for around 20-30 minutes – stir occasionally
For the dumplings
  1. In a bowl mix the flour, suet, mixed herbs and salt. Once mixed add cold water to make a soft dough – probably around 100mL but add slowly to make sure you don’t have a soggy mix. This will make around 6 dumplings.
  2. Place the dumplings on top of the simmering mince, cover the mince with a lid and keep simmering for approx 20 minutes or until the dumplings are cooked and risen.
Recipe Notes

I have replaced fresh garlic with garlic salt as Tom has a garlic intolerance. We found that he doesn’t seem to react to garlic salt so we add a little of that instead of fresh garlic, which definitely does bother him when he has it.