Cheese Dumplings Recipe

Don’t Dump that on me:

Oh CHEESY DUMPLINGS in a home-made stew. Simple, wholesome pleasures and the perfect meal for a lazy Saturday. Throughout January I had some time off and used it to just enjoy myself and spent days cooking long, comforting meals at home. Enter Mary Berry’s Spanish Beef Stew with Smoked Paprika and Chorizo. Day one, I paired it with a creamy root mash. Day two, we had it with lemon cous cous. But, when day three hit, we needed something different. Something filling and rustic but with a good structure. Something with cheese. Nothing else could be done, I had to make some cheesy heaven Β for the top.

If you’re not used to having these kind of dumplings with your stew, my top tip is to bake them slightly in the oven like you would scones first. I think it just allows the dumpling to stabilise a little bit. I add them to the stew for the last 10 minutes of cooking only.

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right, you need:

500g plain white flour

1 tsp baking soda

1 tsp salt

400ml butter milk

2 tsp smoked paprika

100g grated cheese

1 tsp black pepper

Find a baking tray and place a sheet of baking paper on top.

Add all the dry ingredients to a bowl and mix.

Follow with the buttermilk and stir with a wooden spoon until it comes together.

Take pieces of your dough and roll them into small balls.

Place on your lined baking tray and pop into the oven (under your stew) for about 10-15 minutes.

Once they are golden brown, take them out of the oven and pop them on a wire tray to rest until you are ready to add them to the top of your stew.

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When your stew is nearly ready, pop the dish out of the oven and add your dumplings on top – it’s always nice to grate a little extra cheese on top here too!

When serving your stew, make sure each portion gets a similar amount of dumplings and tuck in!

PS, the stew pictured in the above photograph can be found in Mary Berry’s Foolproof Cooking – cooking it low and slow makes all the difference and I always add 2 tsp of smoked paprika when browning the beef.

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