• Serves: 4
  • Cooks in: 40 Minutes
  • Difficulty: Easy


  • 145g Self-raising flour
  • 145g Suet
  • 7g Salt
  • 2 Eggs
  • 1/2 cup Milk
  • Parsley to taste
  • Chives to taste
  • 125g Butter
  • 1tbs Miso


  1. Combine the flour, suet, salt, eggs and milk till it forms a loose and slightly lumpy dough
  2. Chop the parsley and chives and add to the dumpling dough
  3. Combine the miso and butter to create a paste and add to the bottom of an ovenproof dish
  4. Spoon the dough onto the ovenproof dish and form it into golf ball size dumplings
  5. Put in the oven at 170°c for 8-10mins
  6. Remove from the oven and add more of the miso butter to the top of the dumplings. At this stage, you can also add other toppings like cheese. We’ve used pulled lamb belly with a lamb gravy
  7. Put it back in the oven for 5-8mins to finish cooking and crisp up around the edges
View more recipes