autumn essentials: herb & cheddar dumplings

How To Make autumn essentials: herb & cheddar dumplings

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  PREP/PREPARE
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  Gather your ingredients.
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  Add the flour, baking powder, salt, and pepper to a large mixing bowl, and whisk to combine.
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  Add the herbs and cheese, and incorporate into the flour mixture.
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  Beat the egg and the buttermilk together, and then add to the dry ingredients, and mix until just combined.
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  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.
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  Here's what my dough looked like...
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  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.
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  Chef’s Note: If you want a more delicate dumping, then leave out the egg, and add two more tablespoons of buttermilk.
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  COOKING SUGGESTIONS
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  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.
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  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.
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  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.
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  Chef’s Note: The reason some chefs choose to cook dumplings separately is that they will cloud a clear stock.
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  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.
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  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.
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  Keep the faith, and keep cooking.
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