Cheddar Dumplings Recipe

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Cheddar Dumplings Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Cheddar Dumplings

 

Ingredients

16 oz cheddar, md, shredded
2 each eggs, lg
1 cup unbleached flour
1 tsp salt
3 qt boiling water
1/2 cup butter

SOUR CREAM GARNISHES

1 paprika
1 parsley



 

Preparation

Mash the cheddar cheese and add the eggs mixing well. Stir in the
flour and salt. Drop by TBLS into the rapidly boiling water then
cover and boil for 15 minutes. Drain and serve with melted butter and
sour cream. Sprinkle with chopped parsley or paprika, if desired.

 

 

Servings: 4

 

 

 

 


 

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