In a pressure cooker pan star by adding your cinnamon stick, followed by 2 tablespoon of vegetable oil and fry for a minute.
Add your chopped leeks, and your carrots and cook for 3 to 5 minutes. Add your mushrooms, followed by your mustard, and your tomato paste mix everything and cook for another five minutes.
Add both beef stock and your Bay leaves. In a small tea cloth, add your fresh thyme, star-anise and cardamon tie it up and place it in a pressure cooker pan.
Heavily season your chopped beef with salt and pepper and fry on both sides for a minute then add them to the pressure cooker pan followed by your 7 spice, passata and boiling water. Cover the pressure cooker and pressure cook the stew for 30 minutes.
Once it’s done transfer it to a large shallow sauce pan add your mini canned potatoes followed by your cornstarch that has been pre mixed with 2 tbsp of water cover the lid and let it simmer on a medium to low heat for 20 minutes.
While your stew is simmering start by adding your flour, baking powder and your chopped cold butter in a mixing bowl mix it on a low speed until you achieve a crumbly texture. You can also do this by hand if you do not have a stand mixer and that’s by rubbing the flour and butter together between your fingers until you achieve a crumbly texture.
Add your beef or vegetable suet followed by your chopped leeks, your chicken seasoning, eggs and cream and mix it until all come together in the form of a dough. Cover it and let it rest for 10 minutes.
Spoon the dough on top of your stew just be aware that the dumplings Will double up in size. Cover the pan with a lid and let it steam for 20 to 25 minutes on a medium heat until your dumplings are fully cooked. the dumplings should be fluffy and light.
Remove the lid and allow yours to to cool down for 15 to 20 minutes before serving. Enjoy : )
