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Red wine beef with dumplings
- Serves
4
- Difficulty
Easy
Published 2016
I’ve always had a fondness for dumplings and it’s not because when I was a child I could have been described as one. Don’t mock–I have photographic proof!
Nobody seems to make old-fashioned dumplings anymore. In fact, nowadays if you mention dumplings people instantly think of yum cha but, on cold wintery nights, there really is nothing more warming than a buttery dumpling soaked in a rich, meaty sauce.
Ingredients
Method
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Beautiful rich flavours. I found it was a little acidic, despite having pre-boiled the shiraz. So I stirred in about 1/8th of a spoon of bi-carb to balance the dish and everyone went back for seconds.