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 cflour, all purpose variety
1 Tbspbaking powder
1 tspbaking soda
1 tspsalt, kosher variety
1/2 tspwhite pepper
1 cfresh buttermilk, minus 2 tablespoons
1/2 ccheddar cheese, shredded
3 Tbspfresh herbs (your choice) chopped
How to Make Autumn Essentials: Herb & Cheddar Dumplings
- Chef'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.
- Freezing: 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.
- Cooking Tip
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.