Autumn Essentials: Herb & Cheddar Dumplings
Andy Anderson !
And guess what? Not only are they tasty, you can make up a batch, and freeze them, so you always have dumplings when you want them.
So, you ready… Let’s get into the kitchen.
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- 2 c
- flour, all purpose variety
- 1 Tbsp
- baking powder
- 1 tsp
- baking soda
- 1 tsp
- salt, kosher variety
- 1/2 tsp
- white pepper
- 1 c
- fresh buttermilk, minus 2 tablespoons
- 1 large
- 1/2 c
- cheddar cheese, shredded
- 3 Tbsp
- fresh herbs (your choice) chopped
6Chef's Tip: The amount of liquid will be determined by a lot of factors... you might need a bit more (or less) to achieve the proper consistency. They will be sticky, but hold together.
If they are too sticky, add a bit more flour. Although the dough should be a bit sticky, they should be firm enough that you can take a piece about the size of a heaping tablespoon, and roll it using your hands into a ball shape before dropping into the liquid.
If they are too wet, they will fall apart as they cook.
15Freezing: These dumplings can be frozen and used when needed. Portion the dumpling dough out, and place on a parchment-lined baking sheet. Place in the freezer until solid, about 1 – 2 hours. Store in a Ziplock freezer bag.
When needed, remove from freezer and allow to thaw out on your countertop for about an hour before using.
When you place dumplings on the top of a thick stew or soup they have something to sit on. Conversely, when you put them in a pot of simmering water they get knocked about, and can break up.
So, I tried a new technique and like the results:
If you are cooking the dumplings separately, don’t put them in a big pot of rolling stock or water. Instead add about 1 inch (2.5cm) of liquid to a pot, bring it up to a nice simmer, and then add the dumplings. Cover, and allow them to simmer for about 10 – 12 minutes. When you remove the cover, the dumplings will have absorbed all the liquid and will be perfectly cooked.
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