Directions:
- Mix the flour, suet, parsley and chives in a bowl.
- 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.
- Heat the remaining stock in a large pan until boiling.
- Shape the dumpling dough into rounds about two bites big.
- Drop into the bubbling beef stock, cover and simmer for 25 to 30 minutes or until light and well puffed up.
- Remove from stock and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.49 Kcal (1225 kJ) | ||
| Calories from fat | 183.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.42g | 31% | |
|---|---|---|---|
| Cholesterol | 11.57mg | 4% | |
| Sodium | 647.41mg | 27% | |
| Potassium | 203.29mg | 4% | |
| Total Carbs | 22.31g | 7% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 4.76g | 10% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 215.53 Kcal (902 kJ) | ||
| Calories from fat | 135.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.05g | 31% | |
|---|---|---|---|
| Cholesterol | 8.52mg | 4% | |
| Sodium | 477.06mg | 27% | |
| Potassium | 149.8mg | 4% | |
| Total Carbs | 16.44g | 7% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 1.77g | 10% | |
| Protein | 3.51g | 10% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1mg | 8% | |
| Calcium | 52.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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