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.
- 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
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.
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.