Mince beef and crispy dumplings 

Hello John, first excuse my english writing, but my wife and I just want let you know, what a pleasure it is for us, to watch your Videos. We are so lucky that we have found your Channel. Since we were the first time in England, 31 years ago, we were fallen in love with british cooking. The diversity of savoury and sweet dishes is just our taste. Simple and so good. We wish you all the best for 2019 and spoil us with more of your recipes. Greetings from Germany from Juliane and Hermann

Made this tonight for dinner (with some minor changes, added some mixed veggies to the meat) followed by your orange sponge cake and vanilla custard for pudding. Delicious. 😋

Thank you from a Geordie in Melbourne Australia. They're in the oven now.

Reminds me of my dear Mum who is no longer with us, but who used to make crispy dumplings which were out of this world. Also we would have “ Bedfordshire Clangers” - Bacon dumpling one end and Jam Roly-Poly the other! I like to add a dash of Worcestershire sauce with my mince. Happy New Year.

john i gotta say ramsey/oliver and co are very good chefs but you bring here food that us real ppl grew up on and love..you got a golden buzzer from me and through to the final!!! ty john.

I live in Canada but grew up in the north east just outside of Newcastle. This brought back great memories of school dinners and the dumplings were one of my favourites. Guess what i am having for dinner tonight?

The next recipe on my list. Looks absolutely amazing, John. This was my favourite food my mum made me when I was little. 💕

Best recipe for mince and dumplings, your voice is also relaxing so it’s all round awesome video.

Just finished a bowl, the wife had 2. Absolutely delicious, I used half an onion and a big leek. Big thanks for your recipe it was a big hit tonight in my house, a perfect December meal in front of the open fire.

am new to your site and now your my fav ,great old school cooking

You can't beat mince and dumplings, mash and some veg. I like soft dumplings as well but my favourite are crispy ones.

So simple and so good .

Hi Jon. I followed your roast beef video with excellent results. I’ve now made this recipe and it’s awesome. Thanks for sharing

My mum used to make mince and onions, but not with the dumplings. Can't wait to try this. Thank you for sharing.

My husband made this for dinner last week, fab!! Thank you 😊

YUMMO!!!! My mouth is watering & I think I am getting some yummy smells already from this dish! I am definitely making this dish for tomorrow nights supper! Thank You So Very Much for sharing this recipe Mr. Kirkland! Looking forward to what’s to come and I Will be getting you cookbook as well as some of your fine cooking tools. Thank You & Gods Blessings to you and yours 🙏 ❤️ 🥣 🥗 👏🏻 😊

hello mr kirkwood, just adore your cooking and i have looking for recipes like yours . Also i could listen to you all day . Such a comforting voice. Thank you for sharing to the world sir.

I just came across your channel and I can't wait to try out your recipes. Last year I found my passion for food and it's channels like this that motivate me to cook more often.

I’m a geordie living in Australia, I’ve made this before and I’m going to make this today ! Newcastle also beat Sunderland 0-3 woooooooohoooooo

John, I made these dumplings with a beer-braised blade roast and they were superb! Thanks again for sharing!

Looks yummy proper old school, not tried dumplings with spring onion only herbs. Right now my 20 year old cooker can't be used no more so it multi cooker & slow cooker just now. So this version will have to be put on hold

Just awesome, tomorrow's dinner!

Excellent video. Thank you for sharing.

Really nice to see these lovely English did she's Thank you x

Looks delicious John, but please say those pans are brand new, if not we need a video on how you keep them so spotless :)

OMG ❤ Doing mince and Dumplings tomorrow- going to try the Dumplings with the Spring onions John. Looks tremendous.

This is the second video of yours I’ve watched this week! I can’t wait to try this. I wish it was a chilly fall day. :) thank you

I❤it you are going to make me fat haha 😂when I eat these dishes. Thank you for bringing such a difference in my diet. Bring them on.

Well, I'm going to have to try this recipe this week for sure. I think I will put some grated cheese in the dumplings too. I've done that with dumplings I've made with beef stew before. Never put green onions in them but sounds yummy.

Absolutely brill john 👍

So glad to have found this. Have been trying to find a recipe for the mince and dumplings my grandparents made as I want to recreate now that I have my own family! I’m sure it was something like this, but also included the classic Comptons gravy salt! Do you think this would have just been in addition to the beef stock? Really appreciate the tips and unpatronising delivery as a bit of a beginner!

Beautifully done.

Your cooking is 👌👍. Can you make beef onion pie. Your videos are amazing. Keep up the good work 👍.

gravy on gravy love John. You will have to show us how you clean your pans too. they all look so new.

Just like my dad used to make, i've not had this in years!!

Thank you John Kirkwood

Adore the dumplings and mince. Could've just spooned up gravy from under the dumplings and carrots are at their best baked.

John that looks delicious.

Hello Dear John, and another one excellent receipe from you👍👍👍✌️😉. The butter I've made alredy, but the beef suet granules I can't buy, I'll have to make it myself😉 - from beef fat👍✌️. Thanks a lot 👍👍👍✌️

I like this one

That looks great!

Hey John - new subscriber here - are you from Sunderland? I followed your recipe for Pease pudding - champion👍 Life saver - live on south coast England and cannot get here. They have it in tins but it is better kept in the tin - like forever! Now then - my mum used to make a dish that sounded like ‘Panackalty’ - ring a bell? Another thing you have no soup recipes? Canna beat a nice ham broth

Well done John . Can't wait for tomorrow to come. Will be definitely be giving it a try. Bob

Hi John, very tasty. Am like you is my favourite ,I use cabbage for a change . All the best Brian 🤗😋

Made it loved it went down a treat. But what’s the best way to reheat the dumplings the next day thanks

Very nice John. Reminds me of coming home from school as a kid in Norfolk. What brand / model is your cooker / oven?

caan you do a few recipes for us who live alone, something the size above is just too much, and please do not say just half the recipe as there would be waste and how do you 1/2 an egg 😀 or if you half the mix what do I do with the other 1/2. Something special for us not just an aside, thanks John love your recipes and your instructions which are so full and a lot better than others who assume a certain amount of knowledge.

Im hungry now

Wow look delicious

Love your voice ❤️

John, you have rung my bell again !.Great .

That looks really yummy! I'm going to try that in the next few days! Do I detect lots of shiny new Christmas Cookware? And new timer? Merry Christmas (even if somewhat belated) John!

Hello Sir. Can I make this with lamb/chicken or turkey mince? Thank you.

Which shredded suet did you add to your dumplings?? Was the beef or veg? Thank you

We are a family of two can we freeze a batch ?

Is this what's also known as mince cobbler?

Hello John you have a very familiar accent you wouldn’t be from the North of England would you possibly Newcastle?

Any chance of living in your house John? 😂😂😂

Dear John may i just say you remind me of my granda who was also a superb cook .. he passed many years ago now but i find your voice warm and caring just like his. Thank you so much for this winter warmer ..take care and god bless you 💖

You have the BEST editing and recipe descriptions on you tube ... Perhaps the entire world . Thank You once again Mister Kirkwood .

That looks amazing John. My son has been telling me recently that I should be on Masterchef thanks to your videos. Keep them coming. :)

Hi John, I was born in the UK but have lived in Canada for many years. I certainly know home cooked British food through my mother, who was a fabulous cook herself. I’m making mince and crispy dumplings tonight (a bit varied as per my mum’s recipe). No difficulty getting the beef suet here. I expect to be laid out on the couch shortly thereafter!! ☺🇨🇦. Thanks so much for your marvellous recipes and have a happy Christmas, John!

I love all of these video's, true British "Home" cooking, which has unfortunately been lost over time. Really does give me fond memories. I've got your book on order, looking forward to it!

Mince and crispy dumpling are a regular on our winter menu the whole family love it. It's great to see it appear on youtube, many thanks John for bringing Northern English cooking to the rest of the world....:)

Hi John, i've been making what I call mince beef casserole for over 30 years, I add chopped veggies to mine similar to a stew. I add a teaspoon of mixed herbs and a tbs of tomato puree, as well as a pint of beefstock (oxo) made. It's delicious but i'm commenting about your dumplings, they look sensational and I shall definitely be trying your method next time. Thanks.

We're having a cold, damp winter where I am in Canada, this is the cure to my aching joints!

I have just come across your videos and must complement you on the clear instructions you give. This is a favourite north of the border where we call it mince and tatties. In my version it is all done in a pan on the stove including the dumplings so I look forward to cooking it your way to see if there is any difference.

This is the only dinner my husband ever cooked for me in there family they call it Susan favorite lol. They are originally from Croydon and was his sister favorite dinner. I love your cooking and baking and think you should consider making a cook book.

Ooh I can smell it from here. I usually add a dash or two of Worcestershire Sauce and a splodge of Tomato Puree because they give the mince a good dark colour as my gluten free stock cubes make a very greyish gravy and I prefer a deeper richer colour. I've never used so many stock cubes so I'll try that next time. Thanks John.

That recipe looks delightful! I really appreciate that you always take the time to give alternative measurements, ingredient names, and substitutions for those of us who won't be able to find some of the stuff that you have readily in Britain. I can't wait to try this one! I'm a huge fan of dumplings, but I've never had them with minced beef before, only in chicken stew. Merry Christmas and happy new year!

This recipe was new to me. And I always make dumplings in a pot on the stove. Thanks very much for the new option.

I love watching your wonderful cooking John. You seem a really nice down to earth person. I am Peruvian but always try your recipes if I can find the ingredients, Gracias and adios.

Oooo, carrot Juliennes, is that a makem word John...LOL those dumplings look stunning...

John this video is great. I'm not much of a cook at all but wanted to make my daughter some better meals and less processed food. Your fantastic video allowed me to do this! Thank you!

This looks good. I often have this in winter. Occasionally we’ll switch out dumplings for cheese scones and make a cobbler. But I’ll definitely need to make these dumplings some time.

John, I grew up eating mince. My grandfather came from Moffat and my grandmother was from Closeburn. I assume that is where my mother learned to make this stuff. Sadly, it is the personification of the addage " the French live to eat and the Brits eat to die". Have you guys ever heard of herbs and spices. I make mince beginning with a soffrito of onion, carrot and celery. Then I add the mince ( in Canada, we call it "extra Lean"ground beef). To this I add garlic, salt, pepper, cumin, coriander. Next add enough beefstock to cover the mixture. Bring to a boil and reduce to a simmer for an hour. 20 minutes before the end add more carrots ( added later they retain both texture and flavour). Thicken, if you must. For the potatoes, I always use russets. Boil as any other potato. At the end drain the pot and return to the heat. Shake vigorously and constantly until most of the moisture is driven off, leaving a dry, crumbly potato. Place the potato in the centre of a plate and ladle the mince over the potato. This mince has lots of flavour and will see you a midwinter Prairie blizzard. It'll even fill up a teenager and a Frenchman will enjoy it.

Thank you so much for sharing your recipe. Planning on making this one as soon as I bought spring onion (otherwise, if I want to try today, then it will be without the spring onion). However, I will have to use extra butter as I have never saw Beef suet on our shelves (South Africa). Sure it will be equally as nice. Allow me to tell you a little family story. My mom used (she passed away 19 years ago) to put dumplings in vegetable soup. One time my son, then about 4 years old, was staying over with them during school holiday. She made the soup and co-incidentally he was watching her making the dumplings and put it on top of the soup. When she dished, she politely asked if she can dish soup to him and he replied: Yes please Ouma, but I don't want some of that porridge! Whenever I see or make dumplings, this story repeats itself in my mind!

2:49 In America, we call your “dinner knife”, a “butter knife”. I love to learn how English-speaking countries use such different words or phrases for the same thing; it’s just so interesting. Does anyone know why beef suet isn’t a commonly used item in American homes? Is it because we traditionally used lard instead or what?

I grew up having mashed potatoes with hamburger gravy, Mom called it poor mans gravy, LOL It was something quick to make straight from the freezer when nothing was thawed because ground beef will thaw so you can scrape it off while frying, just cover with a lid between scraping. I'll make your dumplings but will substitute on the suet with what I have on hand and since I don't have spring onions I'll use a yellow onion and some tops or maybe sub the tops with a scant teaspoon of fresh finely minced garlic chives, but not to much because it can over power. I always save my breakfast pork sausage and bacon grease and I have butter flavored shortening which from what I have read, shortening is a good sub for vegetable suet. So I'll swap butter with sausage fat and shortening for suet. I never save beef fat for cooking, I burn it on my wood bbq fire to make my neighbors think I'm having grilled steak instead of cheap chicken, LOL

I have become addicted to your dumplings going to try it with leek and cheddar today :D

I wonder what doing this with stroganoff sized pieces of beef would be like. Perhaps a slightly thicker gravy, so it sticks to the meat a bit more?

One of my favorite dishes. I would like the gravy on my potatoes. We often added diced vegetables to the mince so the kids would eat their veggies. My wife likes to make this as a bottomless meat pie with biscuits on the side. Happy New Year to you.

This is wonderful home cooking John! On the menu for tomorrow evening in our house. Please, please write a book! Thanks for all your tutorials.x

Jesus John, I nearly ate my computer.. Phoooowah

Perfect ! It's 7:30 in the morning I've only been up 10 minutes and I could quite easily have this for breakfast 😋

Greetings from upstate New York ! Can’t wait to give this a try. Perfect for the 9 degrees F it is here lol. Love your videos.

I learn something new from you every video. Never heard of a beef suet before. Don’t think I can find it over here, but will certainly look. I’m definitely going to try this dish.

Thanks for the video, brings back happy memories of being taught this back in the 70's, only differances are the spring onion in the dumplings and the lean mince. Sage if we had some was used in the dumplings and the fat was used to make a roux for thicking. Grandma use to make the mince mix the day before put it in a pyrex bowl to cool then into the fridge overnight, removing the solid fats the next day for the roux. Like stew it always tasted better the following day. Take care, God bless one and all.

Definately going to try this one John before the springtime, will have it instead of a Sunday roast, you can almost smell it! Mmmmmmmmm slurppppp! 👍keep em coming buddy!

Mmmmm Saturday nights tea sorted. Thank you John, only one problem, you have so many tasty recipes I don't think I've got enough time left on this planet to try them all :-)))) your pizza recipe by the way was delicious better than any I've made or bought before.

The suet your using costs over $6 on Amazon for 3.5 oz. That's fifty cents a dumpling. think I'll try this and see if it's better than using just butter.

Hello John another great and easy to follow video this is my weekend project but have to giggle why people would dislike this but hey ho nowt queer as folk 😄

This made me so hungry lol. Suet is getting so hard to find now too, and I am out in the country where it used to be easy to find it. I have to make this dish now , Thanks John

John, I am a &$^#& American, and so no one in my country even knows how to SPELL "suet." But we do know lard (begin American fat jokes.... **NOW** !), which is available and I also keep on hand. Would you recommend substituting an amount of lard for the unobtainable suet? If so, how much lard would you use?

i like to cook them in half the mince and keep the other half in a pan to thicken up to ladel ontop of everything. sometimes halfwqay through cooking i brush the dumplings lighty with duck or goose fat for a crispy/chewy top. with a few of your tips and my teqnique ill make the best dumpling in the wooorld!!!

Hi John these dumplings look great I'm making this today .I've always used self raising like you you but must try this method with egg and milk .your just up my street .home cooking and this is what I call good English food .you are a star thanks John .oh and forgot to say .a very happy new year

What type of gluten-free flour/blend do you recommend for these dumplings, and how much baking powder? Looks great, thanks. By the way, I've used potato flour for dumplings, and it works well.

Well , I'm going to make this Mince and dumplings tomorrow for my families lunch. I've never made dumplings before but you make it look easy.

Oh I love suet 👍🏻I would do stew & dumplings & Mam would love it 😊 Now it’s just me & dogs but I still do it,just to carry on ,they are spoiled dogs hahah ,thanks John 👍🏻

I made this today! Wonderful! I thickened the gravy with a beurre maine because I like a thicker gravy. Can't wait to eat the leftovers!!