Cheddar Cheese Dumplings Recipes

SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS

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.

CHEDDAR TOMATO DUMPLINGS

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).

CHEDDAR CHEESE DUMPLINGS

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.

CHEDDAR CHEESE DUMPLINGS

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

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.

KNEPHLEAS (POTATOES, DUMPLINGS AND CHEESE)

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

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.

CHEESE & CHIVE DUMPLINGS.

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.