Doughballs

You may know these little treats as dumplings however in Scotland we call them ‘doughballs’ and they are fantastic. These little wonders are simply cooked at the last minute on top of a casserole or on a stew or on cooked mince. I think they were another way of bulking-up a meal when times were tough. The great thing about my recipe is that there is no fat in it – so you can enjoy it without worry!

Wot u need
1 cup self raising flour
1 flat tsp baking powder
1 tsp dried parsley or mixed herbs (optional)
pinch salt
1 egg
Milk to bind

Wot u do
Mix the flour, baking powder, herbs (if using) and salt in a bowl. Add the egg and mix. Add a little milk till you get a really stiff dough that doesn’t fall off the spoon when lifted. There is no need to mix or need for ages. Spoon onto the top of your meat dish (in portions of just over one tbsp) and make sure there is enough gravy in the dish to create a bit of a steam. Cover the pot and cook on a simmer for 10 mins. Your doughballs will puff up nicely on top of the dish.

Makes around eight doughballs.

TOP TIP: Don’t put large doughballs on your meat dish – these little babies expand! Not much more than a teaspoon size works best.

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