Ingredients
150g/5½oz self-raising flour, plus extra for dusting
1 handful mixed fresh herbs, chopped
1 tbsp olive oil
water, to bind
85g/3oz canned corned beef
½ red chilli, chopped
600ml/20fl oz beef stock
Method
1. In a bowl, combine the flour, chopped herbs and olive oil and add enough water to make a firm dough.
2. On a floured work surface, roll out the dough into a ½cm/¼ in thick slab and cut out rounds using a pastry cutter.
3. In a bowl, mix together the corned beef and chilli.
4. Using your thumb, make an indentation in the middle of the dough rounds in which to stuff the corned beef mix, then bring the edges together and seal well by pressing tightly together.
5. Bring the stock to a simmer in a saucepan and poach the dumplings in the stock for about 8-10 minutes, or until cooked through. Serve the dumplings in a bowl with some of the stock spooned over.
