Cheese Dumpling Soup Käsenodelsuppe Recipes

CHEESE DUMPLING SOUP- KäSENODELSUPPE

Steps:

• Melt butter and oil in a saute pan and cook onions and garlic until soft. Three minutes or so. Remove from heat and set aside to cool.
• In a large bowl whisk together eggs, milk, salt, pepper, nutmeg and 2 tablespoons of minced chives or scallions. Add bread, cheese and onions and mix until incorporated.
• Cover and refrigerate for at least 1/2 hour.
• When ready to cook dumplings, melt two tablespoons of butter and 2 tablespoons of olive oil in a saute pan until bubbling.
• Take about 1/3 cup of dumpling mixture and make a ball and flatten out with your hands to form a disk (think crab cake).
• Fry dumplings in butter until golden brown on both sides (about 2-3 minutes per side). I did mine in batches of two per batch and made eight dumplings.
• Heat up broth until hot.
• Place two dumplings per bowl and pour hot broth over them. (The hot broth will melt the cheese even more).
• Top with chopped chives or scallions and serve.

CHEESE DUMPLINGS FOR SOUP

Steps:

• Rub butter into the flour until crumbly.
• Mix in the cheese, thyme and about 1/2 cup (125ml) of water or enough to bind the mixture together.
• Roll 2 level teaspoons of the mixture into balls.
• Place in to the soup and simmer covered for 8 minutes or until the dumplings are plump.
• Season to taste and scatter with the lemon rind.

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.

DUMPLING NOODLE SOUP

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
• Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
• Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
• Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
• Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
• Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.