Cheese Dumplings For Soup Food

CHEDDAR CHEESE DUMPLINGS

Steps:

• Stir together flour and mustard in medium bowl. Cut in shortening, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
• Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.

CHEESE DUMPLINGS FOR SOUP

Steps:

• Rub butter into the flour until crumbly.
• Mix in the cheese, thyme and about 1/2 cup (125ml) of water or enough to bind the mixture together.
• Roll 2 level teaspoons of the mixture into balls.
• Place in to the soup and simmer covered for 8 minutes or until the dumplings are plump.
• Season to taste and scatter with the lemon rind.

QUICK SLOVENIAN CHEESE DUMPLINGS

Steps:

• Crumble cheese. (Can use processor for smoother texture.) Add beaten eggs, salt, butter and flour. Mix well. Chill for easier handling.
• Pat and roll dough with hands on a floured board so it will be 1" in diameter, like a sausage. Cut into 1-1/2" pieces.
• Bring 3 qts. water to a brisk boil and drop in ALL the dumplings. Cook for 15 minutes COVERED. Water must boil briskly all the while.
• Serve with buttered bread crumbs.
• Can make ahead and refrigerate.

CREAMY FRESH TOMATO SOUP WITH DUMPLINGS

Steps:

• Heat oil in a 2 quart sauce pan over medium high heat.
• Add onions and garlic and sauté until tender, then add tomatoes, and mush them up a bit, and stir.
• Cook over medium heat about 10-15 minutes, until tomatoes are quite soft and breaking down.
• Add water, basil, bouillon cubes, salt and pepper, and sugar.
• Bring to boil, reduce heat to low, cover and simmer about 20 minutes.
• Near the end of the cooking time, heat half and half or milk so that it is hot.
• Add hot milk to soup and stir.
• Pureé with an arm blender, or do it in batches in a blender.
• Strain soup through a sieve or run it through a food mill to eliminate any peels and seeds that remain.
• Mix egg with about 1/4 cup flour (amount will depend on how firm you like your dumplings) and salt and pepper to taste, until well combined.
• Bring soup to just below boiling and drop in dumplings by very small spoonfuls. Cook about three minutes, or until dumplings float to the surface. Dumplings should be almost like spaetzle, quite small, and soft when cooked.
• Serve hot with chopped fresh basil or toasted croutons as a garnish if desired.