Cheese Dumpling Soup Recipes

CHEESE DUMPLING SOUP

Steps:

• For the broth: Peel 1 onion and trim off ends. Cut onion in half horizontally and brown, cut side down, in a dry pot. Add 2.5 liters (approximately 5 cups) of cold water. Rinse beef and bone and place both in pot. Bring water to a boil, reduce heat and simmer for about 2.5 hours. Skim off foam, if needed. Add more water, if needed.
• Peel and dice remaining onion. Peel and chop carrots and parsnips. Rinse and chop celery and leek. Add to the pot after about 1 hour of cooking time. Add peppercorns, pressed juniper berries, bay leaf, lovage and parsley after about 2 hours of cooking time.
• For the dumplings: Place bread in a bowl. Boil milk and pour over bread, let sit for about 10 minutes. Peel and mince onion. Heat 1 teaspoon ghee in a pan and cook onion. Add onion to bread mixture. Stir eggs, cheese, parsley and cumin into bread mixture and season with salt and pepper. Knead into a malleable dough. If dough is too soft, add some breadcrumbs. Let dough rest for about 10 minutes, then shape into dumplings.
• Remove meat from broth and use as desired. Pour broth through a sieve lined with cheesecloth and discard solids. Bring broth to a boil and season with salt and pepper.
• Heat clarified butter in a pan and cook dumplings until golden brown, about 5-6 minutes. Remove and drain on paper towels. Place dumplings in a soup bowl and pour in broth. Serve garnished with chives.

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.

CHICKEN DUMPLING SOUP

Steps:

• In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
• In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
• In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
• Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

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.

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.

CHINESE DUMPLING SOUP

Steps:

• Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
• Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
• Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

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.