Cheese Dumplings For Soup Recipes

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.

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.

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.