Potato dumplings

Potato dumplings. Photo / Ian Jones

2 cups potato, peeled & grated
1/3 cup beef suet, ground
3 eggs, beaten
1 tsp sea salt
1/4 tsp freshly milled pepper
1/4 cup milk
3 cups flour, sieved

1. In a food processor, blitz the potato and suet together.

2. Add the eggs, the seasoning and the milk.

3. Pulse in the flour.

4. Drop by spoonfuls into hot broth or soup and cook for 45 minutes.