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 crumble texture. You can also do this by hand if you do not have a mixer and that’s by rubbing the flour and butter together between your hands or fingers until you achieve a crumble 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.
then spoon it on top of your stew just be aware that the dumplings willdouble up in size. Cover with a lid and let it steam for 20 to 25 minutes on a medium heat until your dumplings are fully cooked.
remove the lid and allow yours to to cool down for 15 to 20 minutes before serving. Enjoy : )
