Farmer Cheese Dumplings – How to Dumpling a Soup, Stew or Sauce – Food Wishes

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It’s a cold, wet night, and you didn’t have the best day at work. You were just going to heat up a can of soup, which might make you feel a little better, but why not go for a full mood makeover, and steam some very comforting, easy cheese dumplings on top? Enjoy! For the fully formatted, printable, written recipe, follow this link: The recipe pages on Allrecipes are undergoing an update, and the written recipe is not available yet. I will add the link once it is, but in the meantime, here are the recipe ingredients: Makes 6 Dumplings: For the chicken gravy/stew: 3 tablespoons unsalted butter 1/2 pound cubed boneless skinless thighs 1 yellow onion, diced 1 /3 cup flour salt to taste freshly ground black pepper to taste pinch cayenne 6 cups chicken broth 2 ribs celery, diced 1 large carrot, diced 1/2 teaspoon fresh thyme leaves, optional 2 tablespoons sliced ​​green onions For the dumplings: 1/2 cup farmer’s cheese, or any soft cheese 1/4 teaspoon minced fresh rosemary 1/2 teaspoon kosher salt, or to taste pinch freshly ground black pepper 1 large egg 1/3 cup self-rising flour pinch cayenne for the tops – Once chicken mixture is done and simmering, mix up the dumplings, and spoon over the top. Cover and steam for 15 minutes. To become a Member of Food Wishes, and read Chef John’s in-depth article about Farmer Cheese Dumplings, follow this link: You can also find more of Chef John’s content on Allrecipes: .

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43 COMMENTS

  1. I also dislike really hot food. It has no taste to me! It just tastes like heat and pain. Idk how so many people just tuck in to 350° casserole fresh from the oven. I try to make my family wait 10 minutes to let stuff cool and let the flavour develop. It's usually a waste of my time though. At least you and I know better!

  2. Here in Wisconsin Autumn has arrived. I pulled out my flannel and jacket yesterday, made some hot chocolate, and wished I had a fireplace as the cool air settled in around me. Chef John has come in with perfect timing for that good Autumn comfort food. As soon as I get paid this week, I'm making this for dinner! And lunch, and dinner, and lunch. . .

  3. I know that this is a chicken recipe, (Vegan here) but it looks fab. I wonder if I could instead make this with chicken less chicken, the vegan kind. There is also vegan cream cheese and cheddar, so I might just go that route. Thank you for the amazing ideas, Chef J!

  4. I make my dumplings with similar components: flour, baking powder, salt, butter and milk. Most often it’s because I’m making chicken and dumplings and instead of steaming, I just let them simmer in the pot and thicken the entire dish into a gravy. The finished dumplings are similar gnocchi like he says here.

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