CHEDDAR CHEESE DUMPLINGS
Make any stew recipe a little heartier and a lot more delicious with these five-ingredient dumplings featuring ground mustard and sharp cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Dumpling, Sodium 270 mg, Sugar 0 g, TransFat 0 g
LIGHT AS A FEATHER CHIVE DUMPLINGS-ANNETTE'S
We prepared these in chicken broth and added the suggested cheese sauce.... de-lish!
Provided by Annette W.
Categories Other Side Dishes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Sift all of your dry ingredients together.
- 2. Add egg, butter, and enough milk to make a moist but stiff dough.
- 3. Drop by teaspoons full into boiling chicken broth. (or liquid of your choice) If cooking in Chicken and dumplings or beef and dumplings, remove the meat to make room for the dumplings. Once they have cooked, add meat back to pot to finish heating.
- 4. Cover loosely and cook 16-18 minutes. (Cooking times may vary) Use your judgement as to when the dumplings are done. It will depend on what type of liquid you are cooking them in and the amount of other ingredients you have in the pot. If using cheese sauce. Remove the dumplings from the cooking liquid and transfer them to a plate. Top with cheese sauce and enjoy!
- 5. ***These can be dropped into a boiling pot of chicken soup, chili or sauerkraut or you can make a cheese sauce to pour over them which is divine! Just make sure you have some amount of liquid to cook them in no matter what you are using.
- 6. CHEESE SAUCE 1 1/2 cups milk 1 cup grated sharp Cheddar or smoky flavor Cheddar cheese or any cheese of your choice. 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon ground black or white pepper dash of hot sauce Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Mix in dash of hot sauce if desired.
CHEESY CHIVE CRISPS
"These snack bites are great to keep on hand for guests," says Eve McNew of St. Louis, Missouri. Since the recipe makes a lot, you might want to freeze some of the cheese logs for future use. Be sure to thaw them in the refrigerator for 2 to 3 hours before slicing and baking.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 9 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and cheese until light and fluffy. Beat in the flour, chives, salt, pepper sauce and garlic salt. Stir in cereal. Shape into four 6-1/2x1-1/2-in. logs. Wrap securely and refrigerate for 1 hour or until firm., Unwrap and cut into 1/4-in. slices. Place on ungreased baking sheets. Bake at 325° for 20-25 minutes or until edges are crisp and lightly browned. Remove to wire racks to cool. Store in the refrigerator or freezer.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 106mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHINESE CHIVE DUMPLINGS
You can often spot these crystalline, dome-shaped dumplings from a far because of their contents: emerald green Chinese chives. The garlicky, flat-leaf green is a workhorse ingredient in Chinese dumpling making that commonly plays a supporting role. Here the chives are the star, flavored by a bit of shrimp in regular and dried form to punch things up a bit. Chinese chive dumplings (called gow choy gow in Cantonese) can be served steamed or panfried to a delicate crispness, my preferred option. They do not freeze well, but I've never had a problem gobbling them up quickly.
Yield makes 18 dumplings
Number Of Ingredients 17
Steps:
- To make the filling, in a bowl, combine the soy sauce, rice wine, and 1 teaspoon of the cornstarch, stirring to dissolve the cornstarch. Add the raw shrimp and stir to coat well. Set aside. In another bowl, create a seasoning sauce by stirring together the remaining 2 teaspoons cornstarch, sugar, white pepper, oyster sauce, sesame oil, and water. Set aside.
- Heat the canola oil in a medium skillet over medium-high heat. Add the dried shrimp and cook, stirring constantly, for about 30 seconds, or until fragrant. Add the Chinese chives and keep stirring and cooking for 1 minute, or until the chives have wilted slightly. Add the raw shrimp and cook for about 1 minute, or until they have just turned orange. Make a well in the center, give the seasoning sauce a stir, and add to the skillet. Cook for about 45 seconds, or until the mixture thickens and coheres. Taste and, if needed, add salt for savory depth. Transfer to a bowl and set aside to cool completely. You should have about 1 1/4 cups.
- Working with 1 piece of dough at a time to form the wrappers, roll it on an unfloured work surface into a chubby 6-inch log. Cut the log into 6 pieces. Follow the instructions on "Forming Wrappers from Wheat Starch Dough" (page 133) to shape circles that are each about 4 inches in diameter.
- Before assembling the dumplings, line steamer trays and/or baking sheets with parchment paper. Oil the paper lining in the steamer trays.
- To assemble a dumpling, hold a wrapper in a slightly cupped hand. Use a spoon to center about 1 tablespoon atop the wrapper, flattening the filling a bit and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Then fold, pleat, and press to enclose the filling and create a closed satchel (see page 52). Try to make large pleats so that the dumpling is not too thick on one side. After pinching the opening closed, twist off any excess dough and discard. As you work, set each finished dumpling in a prepared steamer tray, closed side down, and 1/2 inch apart; when using a metal steamer tray, keep the dumplings 1 inch away from the edge, where condensation will collect. Set overflow dumpling on the baking sheet and loosely cover. Assemble more dumplings from the remaining wrappers before working on the next batch of dough. Once assembled, the dumplings should be cooked as soon as possible, because they cannot be refrigerated uncooked.
- Steam the dumplings over boiling water (see page 17 for guidance) for about 7 minutes, or until they have puffed slightly and become somewhat translucent. Remove the trays and place atop a plate if serving as steamed dumplings. To panfry, remove the trays and let the dumplings cool to room temperature. (They can sit for up to 2 hours.) Use a regular (not a nonstick) skillet for better browning. Heat the skillet over medium-high heat and add 1 tablespoon oil for a medium skillet or 1 1/2 tablespoons oil for a large skillet. When the oil is just about to smoke, add the dumplings, smooth side down, in batches if necessary; it is okay if they touch. Fry for about 3 minutes, or until crisp and tinged golden brown. Flip each over to crisp the sealed (pleated) side for about 2 minutes; reduce the heat if the oil smokes. There is no need to brown the bottom as it will not show. Transfer to a platter.
- Serve hot or warm with the soy sauce and chile garlic sauce for guests to concoct their own dipping sauce. Cooked dumplings can be refrigerated; steam to reheat for about 3 minutes before serving.
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PORK CHIVE DUMPLINGS (AND HOMEMADE DUMPLING …
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- Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
- While the dough is resting, prepare the filling. Start by adding the oil to a small pot over medium high heat. Heat the oil for about 7 minutes and allow it to cool. This "cooking" of the oil is supposed to bring out a nuttier flavor in the filling. This tip comes straight to you from Willy's mother, a Beijing local, and an authority on dumpling-making!
- Once the oil is cooled, add the ground pork to a large bowl, along with the egg, chives, sesame oil, soy sauce, and cooked, cooled oil. At this point, you should make and boil a test dumpling and try it to make sure the taste is to your liking. You can then adjust by adding more salt if needed.
- Once the filling tastes right to you, begin assembling the dumplings. The best way to do this is to divide the dough into manageable pieces and then rolling each piece into a rope. Cut them into small pieces (in a size similar to if you were cutting gnocchi, or about the size of the top part of your thumb).
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- Combine the soy sauce, rice wine, and 1 teaspoon of the cornstarch in a bowl, stirring to dissolve the cornstarch. Add the raw shrimp and stir to coat well. Set aside. In another bowl, create a seasoning sauce by combining the remaining 2 teaspoons cornstarch, sugar, pepper, oyster sauce, sesame oil, and water. Set aside.
- In a bowl combine the wheat starch, tapioca starch, and salt. Make a well in the center and pour in about 14 tablespoons of the water (to measure easily, this is exactly halfway between ¾ cup and 1 cup in a liquid measuring cup). Use a sturdy metal spoon to stir the ingredients together. The dough will look translucent at first and then become mottled, whitish, and lumpy.
- Before assembling the dumplings, line steamer trays and baking sheets with parchment paper (perforated preferred for steamer trays), then lightly oil the paper with oil spray.
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