Cheese Dumplings For Soup Recipes

POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS

Steps:

• Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
• Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
• Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.

DUMPLING SOUP

Steps:

• In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
• Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
• Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
• When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

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.

SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS

Steps:

• Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
• Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
• To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
• Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.

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.

TOMATO DUMPLING SOUP

Steps:

• Mince the garlic. Chop the basil leaves.
• In a large pot, add the olive oil and heat over medium heat. Add garlic and red pepper flakes; sauté about 1 minute, until just starting to brown. Add canned tomatoes and their liquid, vegetable broth, chopped basil, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Bring to a boil. Reduce heat and simmer about 7 to 8 minutes.
• Meanwhile, in a medium bowl, combine the ricotta cheese, the Parmesan cheese, eggs, flour, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground pepper. Stir until a dough forms. Roll the dumplings into small balls (about 48). After the soup has simmered, place the dumplings in the soup and cook until solid, 5 to 10 minutes.
• Thinly slice (chiffonade) a few extra basil leaves, and grate some Parmesan cheese. Serve the soup warm garnished with basil and Parmesan.

FETA DUMPLINGS RECIPE

Steps:

• Combine all the ingredients in a food processor and process the mixture until you end up with a paste.
• Towards the last half hour of cooking the soup, using a soup spoon drop little balls of the dough on top of the soup.
• Cook for 20-25 mins until the dumplings are cooked through and serve immediately.

XIAO LONG BAO RECIPE (SOUP DUMPLINGS)

Steps:

• Gather the ingredients.
• Bruise the scallion stalk by pounding it with the flat side of your knife.
• In a small pot over medium-high heat, bring 1 cup of low-sodium chicken broth, dried shiitake mushroom, ginger slice, and scallion to a simmer. Simmer for 5 minutes, submerging the mushroom occasionally.
• Mix 3 packets of plain gelatin with the remaining 3/4 cup chicken stock in a heat-safe bowl.
• Remove solids from simmering broth and pour it into the bloomed gelatin, whisking to incorporate thoroughly. Pour into a sheet tray and refrigerate until set, about 45 minutes. While setting, prepare the dough and mince.
• Gather the ingredients.
• Heat 1/2 cup of water to 195 F in a small saucepan. If you don't have a thermometer, it should be steaming and on the verge of simmering with small bubbles rising to the top.
• Meanwhile, place the 3 1/2 cups of flour and salt in a large mixing bowl and stir to combine. Add the 1/2 cup of 195 F water and stir with a wooden spoon.
• Once the initial portion of water has been absorbed, add the room temperature water. Knead until all the flour has been incorporated. If the dough is too dry, add more water, 1 teaspoon at a time.
• Add oil and knead again until a smooth dough ball has formed, 3 to 5 minutes. The dough should be soft but not sticky.
• Cover bowl of dough with plastic wrap and rest for 30 minutes.
• Gather the ingredients.
• While the dough is resting, prepare the mince. Place the meat in a large bowl and add the scallion, garlic, ginger, Shaoxing wine, sesame oil, and dark soy sauce. Mix until uniformly combined.
• Add the salt, sugar, and white pepper, and mix vigorously, kneading and crushing the mince through your fingers.
• Your mince will be ready when the texture is paste-like, and it leaves a film on the walls of the bowl. Set aside and retrieve the aspic.
• Take your jellied aspic and cut it into about 4 sections. Julienne the sections , and then brunoise the julienne to achieve small cubes. A rough chop followed by a mince is acceptable as well.
• Add your aspic to the mince in 3 to 4 portions, mixing to incorporate. Cover with plastic wrap and refrigerate until dough is ready for use.
• Using a bench scraper or knife, divide the dough ball into 4 even pieces. Take one quarter section (cover the remaining sections with a kitchen towel), and using both hands, grasp it by its midsection. Gently massage it with an outward motion to elongate the section into a cylinder.
• Place the cylinder of dough on your work surface. Starting from the midsection and working your way outwards, roll the cylinder into a uniform, 1-inch-diameter rope.
• Prepare your dumpling skin by cutting 3/4-inch portions off of the rope using your first piece as a guide for the remaining ones. Each piece should weigh about 15 grams.
• Flatten each piece by applying firm pressure with the palm of your hand.
• Use your rolling pin to roll each piece into a 3 1/2-inch diameter disc, aiming for a thinner edge and thicker center. Lightly dust the work surface with flour if the dough starts to stick. Proceed to fill and fold the dumpling skins as described below and then repeat cutting/rolling out the dumpling skins and filling/folding them, one section of dough at a time.
• Place a dumpling skin in the palm of your hand and add a tablespoon of the filling into the skin. Depress the filling into the skin with your spoon, cupping your hand so that the filling is married to the dumpling skin. Repeat with remaining dumpling skins.
• To form the Xiao Long Bao, place your prepared dumpling skin in the palm of your left hand. With your right thumb and middle finger, grasp the edge of the dumpling skin at about 2 o'clock (if it were a clock).
• With your left thumb gently depressing the filling, twist your left wrist in a clockwise motion. This will create a pleat for your right hand to seal. Continue pleating all the way around the top of the dumpling.
• As you reach the end of the pleating, you can release the grasp of your left thumb, while continuing to twist and seal the pleats with your right hand. It won't be pretty at first, but as you practice the concept described above, it will become natural.
• Don't worry about the look-the important part is the seal, so just be sure to pinch any gaps shut. At this point, you can freeze your dumplings on a parchment-lined sheet tray if not cooking right away.
• Bring your steamer to a full boil. Place dumplings in your steamer basket. To prevent your dumplings from sticking to your steamer, cut a piece of parchment paper to size and perforate with a fork. You can also use a leaf of napa cabbage, or a light coating of oil.
• Cook for 6 minutes at a full steam (8 minutes if steaming from frozen). Rest for 2 minutes before consuming. Serve steamed Xiao Long Bao with a dipping sauce of Chinkiang vinegar (Chinese black vinegar) and a pinch of raw ginger julienne.

CHEESE DUMPLINGS

Steps:

• Sift together the flour, baking powder and salt into a mixing bowl. Toss the cubed cheddar cheese in the dry ingredients. Combine the melted shortening and milk. Add to dry ingredients all at once. Stir only until dry particles are moistened. Drop by tablespoonfuls onto hot broth or soup mixture; cover tightly and steam for 20-25 minutes.

ROASTED EGGPLANT SOUP WITH GOAT CHEESE DUMPLINGS

Steps:

• For soup:
• Preheat oven to 375°F. Place eggplant cut side down on oiled rimmed baking sheet. Bake until very tender, about 1 hour. Cool.
• Melt butter in heavy large pot over medium heat. Add onion, fennel, potato, leek, garlic and oregano; sauté 10 minutes. Add wine; cook 2 minutes. Add 7 1/2 cups stock; simmer until vegetables are tender, 15 minutes. Scoop out eggplant flesh; discard skins. Add eggplant to soup. Simmer 10 minutes. Working in batches, puree soup in blender. Return soup to pot. Mix in cream. Season with salt and pepper. (Can be made 1 day ahead; cool slightly. Cover; chill.)
• For dumplings:
• Heat oil in small skillet over medium heat. Add shallots; sauté 4 minutes. Cool. Mix in cheese, tomatoes and basil. Season filling with salt and pepper. Place wrappers on work surface. Place 2 teaspoons filling in center. Brush edges with water. Fold wrappers diagonally in half; press edges to seal. (Can be made 4 hours ahead. Place in single layer on floured baking sheet. Cover; chill.)
• Bring soup to simmer, thinning with more stock if necessary. Cook dumplings in pot of boiling salted water until tender, about 1 minute. Ladle soup into bowls. Using slotted spoon, place 2 dumplings atop soup in each bowl.