Dumplings
- 3 1/2 cups [875 ml] all purpose flour
- 1 1/3 teaspoons [6.6 ml] salt
- 1 1/3 cups [330 ml] shortening
- 10 to 12 tablespoons [150 ml to 180 ml] cold water
- Beaten egg
- Salad oil
Beef Filling
- 2 pounds [1 kg] leftover beef
- 1/4 pound [113 g] onions
- Fat
- 1 cup [250 ml] stock
- Seasonings
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Dumplings
- Measure flour into mixing bowl; add salt and stir thoroughly to blend.
- Cut in half of shortening with pastry blender or two knives until mixture looks like coarse meal; then add remaining shortening until particles are the size of small peas.
- Sprinkle in water, a little at a time, tossing mixture with a fork to mix well.
- Add only enough water to make dough hold together when pressed into a ball.
- Wrap dough in wax paper.
- Chill 10 minutes before rolling out, on a lightly-floured board or a pastry cloth, and cut into 6-inch [15 cm] squares.
- Meanwhile, mix filling ingredients.
- Place about 3 ounces [85 g] of meat filling on each square of pastry.
- Moisten edges and pinch together.
- Brush the dumplings with a mixture of beaten egg and a little salad oil.
- Bake in over at 350°F [180°C] until dumplings are golden brown.
Beef Filling
- Mince beef.
- Mince onions; cook onions in some good fat until soft.
- Add the meat and mix with stock.
- Add seasonings to taste.
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