Indulge in the delightful experience of creating delectable cheddar cheese dumplings, a classic dish that tantalizes taste buds with its rich, creamy texture and cheesy goodness. Whether you're a seasoned cook or just starting your culinary journey, this versatile dish is sure to impress, offering a perfect balance of flavors and textures that will delight your palate.
Here are our top 8 tried and tested recipes!
SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS
Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day
Provided by Anna Glover
Categories Dinner, Main course
Time 6h20m
Number Of Ingredients 19
Steps:
- Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
- Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
- To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
- Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.
Nutrition Facts : Calories 554 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
CHEDDAR TOMATO DUMPLINGS
"Simmered in tomato sauce, these fluffy dumplings with cheddar cheese in the dough make a satisfying side dish as well as a delicious, economical main dish," suggests Marie Hattrup of Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-5 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add flour; stir well. Gradually blend in tomatoes. Add celery leaves, sugar, salt and pepper; bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; cover and simmer for 5 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl; cut in shortening until crumbly. Add cheddar cheese. Stir in milk just until moistened. , Drop batter by tablespoonfuls onto simmering tomato sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 287 calories, Fat 15g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 916mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
CHEDDAR CHEESE DUMPLINGS
Make any stew recipe a little heartier and a lot more delicious with these five-ingredient dumplings featuring ground mustard and sharp cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Stir together flour and mustard in medium bowl. Cut in shortening, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
- Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Dumpling, Sodium 270 mg, Sugar 0 g, TransFat 0 g
CHEDDAR CHEESE DUMPLINGS
These cheddar cheese dumplings are sure to be a hit with your family. Whether pan fried or boiled, they perfectly pair with Cabot Sour Cream. Try them today!
Provided by Cabot Creamery
Number Of Ingredients 6
Steps:
- COMBINE the flour, eggs, butter and salt in a food processor, bowl of a stand mixer or by hand in a large bowl and mix until the dough has the consistency of wet sand. Add the water, and mix until a workable dough is formed. Transfer the dough to a lightly floured surface and knead until smooth, about 2 minutes. Place in a bowl and cover with a damp, cotton towel or plastic wrap and let rest for 30 minutes. MELT the butter in a skillet over medium heat and cook the onions until they just start to soften, about 5 or 6 minutes. Remove from the heat and let cool slightly. Place the onions in a mixing bowl and add the cheese, salt and pepper and mix until it is well blended. Set aside. AFTER the dough has rested, divide it in half and place one half on a lightly floured work surface and keep the other half covered in the bowl. Roll the half you are working with out into a very thin sheet, about 1/16 inch thick. Using a 3" to 3½ inch floured cookie cutter or glass cut out circles of the dough. Save the dough scraps and add to the dough left in the bowl. PLACE two or three teaspoons of the cheese filling in the center of the circles and fold one side of the dough over the filling to form a half circle. Seal them by pressing the edges together with your fingers. You can also help seal them by pressing the edges with the tines of a fork. As they are done, place the dumplings on a lightly floured baking sheet. Repeat this process with the remaining dough and scraps until either all of the dough or all of the cheese filling has been used. BRING a pot of salted water to a boil. Carefully drop 3 or 4 of the dumplings into the pot and gently stir to prevent them from sticking. Cook for about 4 or 5 minutes or until they float to the top. Using a slotted spoon remove the cooked dumplings and put them in a colander to drain for a few seconds and then transfer to a bowl. Repeat this until all of the dumplings have been cooked. Add the two tablespoons of cut butter to the bowl and, as it is melting, gently toss to coat the dumplings. Serve with lots of sour cream.
CHEESE DUMPLINGS
Bring savory flavor to the table with these Cheese Dumplings. With sharp cheddar cheese and spicy brown mustard, these Cheese Dumplings will wow guests.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring large pan of water to boil on medium-high heat. Meanwhile, combine flour, baking powder, thyme and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese. Add milk and mustard; stir just until dry ingredients are moistened.
- Drop tablespoonfuls of batter into boiling water; cover. Simmer 15 to 20 min. or until centers of dumplings are done.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.7621 g, Sugar 0 g, Protein 4 g
KNEPHLEAS (POTATOES, DUMPLINGS AND CHEESE)
I got this recipe years ago from a coworker, who got it from her German grandmother. It's a tasty German, meatless dish.
Provided by CookKelly
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the potatoes in salted water until done.
- Mix together the flour, salt, baking powder, eggs and approximately 1/3 cup water (use enough water to make dough the right consistency for small drop dumplings).
- Drop the mixture into boiling salted water.
- Cook 15-20 minutes or until dumplings are done in the center.
- While they are cooking, saute 2 or 3 sliced onions in butter and grate Longhorn or cheddar cheese.
- When potatoes and dumplings are done, drain and mix together gently.
- Alternate a layer of potatoes and dumplings, and a layer of cheese, beginning and ending with potatoes and dumplings.
- Spread sauted onions and butter over top.
- Serve immediately.
BEEF STEW WITH CHEDDAR DUMPLINGS
My family asks for this rich stew just about every week. Perfect for company, it's easy and everyone comments on the cheddar cheese in the dumplings. -Jackie Riley, Garrettsville, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil in batches., Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans., For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately.
Nutrition Facts : Calories 441 calories, Fat 21g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1627mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
CHEESE & CHIVE DUMPLINGS.
This recipe is to go with my Economical Beef Stew recipe but I have posted seperately as these are delicious enough to have with anything you thing they'll go with!! I think they're great in any stew or soups. These are inspired by something I saw a while ago on TV, cannot remember what exactly though sorry! This makes 12-15.
Provided by JinxTheCat
Categories Stew
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix together flour, butter, baking powder & salt.
- Use your hands to mix them and form large breadcrumbs.
- Add grated cheese & the chopped chives and stir through with a fork.
- Add the milk, little by little, mixing with a fork all the while. You might need a little less or a little more, depending on the flour. Be sure the mixture doesn't get too wet and sticky.
- Now you need to roll the mix into a ball shape.
- Place it in your stew & cook for 30 minutes.
- **In general, a temperature of 150-190/320-360 or Gas Mark 4/5 should be used.
Tips:
- Use fresh, high-quality ingredients. This will ensure that your dumplings are flavorful and delicious.
- Be careful not to overmix the dough. Overmixing will make the dumplings tough.
- Let the dough rest for at least 30 minutes before rolling it out. This will allow the gluten to relax and make the dough easier to work with.
- Use a sharp knife to cut the dumplings. This will prevent the dough from tearing.
- Cook the dumplings in a large pot of boiling water. This will ensure that they cook evenly.
- Do not overcrowd the pot. This will prevent the dumplings from cooking evenly.
- Cook the dumplings until they are fluffy and cooked through. This will take about 10-12 minutes.
- Serve the dumplings immediately. They are best enjoyed when they are hot and fresh.
Conclusion:
Cheddar cheese dumplings are a delicious and versatile dish that can be served as a side dish, main course, or appetizer. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect cheddar cheese dumplings every time.
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