Autumn Essentials: Herb & Cheddar Dumplings

Andy Anderson !


I love good dumplings… These warm bites of pure comfort will spice up any soup or stew you choose to put them in. In my opinion, they are an essential part of the Autumn/Winter experience.

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.


★★★★★ 1 vote

10 Min
15 Min
Stove Top



  • 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

How to Make Autumn Essentials: Herb & Cheddar Dumplings


  2. Gather your ingredients.
  3. Add the flour, baking powder, salt, and pepper to a large mixing bowl, and whisk to combine.
  4. Add the herbs and cheese, and incorporate into the flour mixture.
  5. Beat the egg and the buttermilk together, and then add to the dry ingredients, and mix until just combined.
  6. 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.
  7. Here's what my dough looked like...
  8. Chef’s Note: The fresh herbs are totally up to you. In this particular dumpling, I’m adding a combination of rosemary, thyme, and cilantro.
  9. Chef’s Note: If you want a more delicate dumping, then leave out the egg, and add two more tablespoons of buttermilk.
  11. Cooked Separately: Get a pot of water, or stock, up to the boil, and drop them in (size should be about a heaping tablespoon). Lower the heat to a simmer, and let them cook until they are puffed up and firm, about 15 minutes.
  12. Cook in the Soup or Stew: About 15 minutes before the soup or stew is ready, drop them on top of the simmering liquid, and then cover the pot for about 15 minutes.
  13. Cook and Eat Separately: Cook in some good chicken stock, and then serve them in a bowl with some of the stock, and a bit of parsley for garnish.
  14. Chef’s Note: The reason some chefs choose to cook dumplings separately is that they will cloud a clear stock.
  15. 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.
  16. 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.
  17. Keep the faith, and keep cooking.
  18. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me:

Printable Recipe Card

About Autumn Essentials: Herb & Cheddar Dumplings

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American

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