Taste Sensation Cheese Dumplings: Difference between revisions
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|PortionCalories = 617 | |PortionCalories = 617 | ||
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''<span class="reviewTitle">Light and cheesy</span>'' | ''<span class="reviewTitle">Light and cheesy</span>'' | ||
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| Add them to the top of a [[Stew|stew]] during the final 30 to 40 minutes of cooking at between 180 ° C to 200 ° C | | Add them to the top of a [[Stew|stew]] during the final 30 to 40 minutes of cooking at between 180 ° C to 200 ° C | ||
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Image:Taste Sensation Cheese Dumplings recipe in the stew baked.jpg|In the stew, baked | Image:Taste Sensation Cheese Dumplings recipe in the stew baked.jpg|In the stew, baked | ||
Image:Taste Sensation Cheese Dumplings recipe in the stew.jpg|In the stew, dumplings ready to bake | Image:Taste Sensation Cheese Dumplings recipe in the stew.jpg|In the stew, dumplings ready to bake | ||
Revision as of 15:21, 9 December 2022
| Taste Sensation Cheese Dumplings | |
|---|---|
Best recipe reviewLight and cheesy 4/5 These are lighter that they would have been with real cheese as that adds more fat. Very tasty and you can see how fluffy they were in the stew. Paul R Smith |
| Servings: | Serves 2 |
| Calories per serving: | 617 |
| Ready in: | 40 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 14th June 2020 |
Normal dumpling made cheesy by adding a few tablespoons of Taste Sensation's lovely Mature Strong Cheese powder.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 80 g Shredded suet at room temperature
- 160 g self raising flour
- A pinch of ascorbic acid (if available)
- 1 teaspoon dried parsley
- A few tablespoon water at room temperature
Mise en place
- Preheat your oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
Method
- Add the parsley, Taste Sensation Well Matured Cheese Powder, shredded suet and self raining flour to a bowl
- Gently mix with a spoon to combine
- Using your fingers rub the flour into the suet until the flour is no longer 'floury'
- Add a little water at a time until you are able to form the mixture into balls, slightly smaller than ping-pong balls
- Leave to rest in a warm place until you're ready to bake them
- Add them to the top of a stew during the final 30 to 40 minutes of cooking at between 180 ° C to 200 ° C
-
In the stew, baked
-
In the stew, dumplings ready to bake
-
Ready for the stew
Chef's notes
Always use shredded suet at room temperature.
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