• Peter Alton

Cheese Dumplings

One of my personal favourites. This is a light dumpling made without suet but still has a great texture and taste. The addition of cheese gives the dumpling a new dimension which compliments a stew nicely. Cook slightly longer if like me you prefer a crunchy top to your dumplings.


115g Butter

200g Self-raising flour

50g Mature Cheddar Grated

3 Tbsp Water


Rub the flour and butter together in a dry bowl until the mixture resembles dry breadcrumbs.

Add the water and the cheese combining together until a smooth dough is formed. If the dough is too wet add a little more water, if it is too dry add a little more flour.

Mould the dough into 10 small dumplings making them as even as possible.

Arrange the dumplings on top of your stew or casserole for the last 30 minutes of cooking time. Allow some space between the dumplings as they will expand in size while cooking.

Cover the stew or casserole, and cook for 30 minutes or until the dumplings are soft and cooked through. Use a knife to test if they are ready. If the knife comes out clean from the centre of the dumpling they are ready.

If you prefer your dumplings with some colour cook for an additional 5-10 minutes with the lid off until golden brown.

Recent Posts

See All