Cheese Dumplings is a traditional British recipe for a classic dumpling made from a blend of flour, suet, Cheddar cheese, parsley and seasonings that are shaped into balls and added to stews about 20 minutes before they are due to be ready. The full recipe is presented here and I hope you enjoy this classic British version of: Cheese Dumplings.
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This is another version of the traditional dumpling, an essential ingredient to many British stews that includes cheese in the mixture.
Ingredients:
175g self-raising flour
75g shredded suet
25g grated Cheddar (or 1 tbsp grated Parmesan cheese)
1 tbsp parsley, finely chopped
salt and pepper, to taste
water to mix
Method:
Sift the flour into a bowl and add the suet, cheese and parsley. Season liberally then add just enough water to make a soft dough (about 3 tbsp is usually enough, you don't want it to be sticky).
Lightly flour your hands and roll the dough into eight small balls which you should add to stews about 20 minutes before they're done cooking.
