1. Mix the flour, suet, parsley and chives in a bowl. 2. Season well with salt and freshly ground white pepper, then stir in enough stock to form a fairly stiff but still elastic dough that will leave the sides of the bowl clean. 3. Heat the remaining stock in a large pan until boiling. 4. Shape the dumpling dough into rounds about two bites big. 5. Drop into the bubbling beef stock, cover and simmer for 25 to 30 minutes or until light and well puffed up. 6. Remove from stock and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
