Potato and cheese dumpling topping

Potato_Dumplings.

If you’re after comfort food in this cold weather, here’s a quick recipe for topping a casserole or even a couple of tins of baked beans. My casserole was made from onions, garlic, chilli, celery, carrots, butternut squash and tinned tomatoes. But this would also suit a beef stew. I think chicken might be better without the cheese – in that case, I’d leave out the cheese and substitute double cream for the milk (to maintain the fat content), or use soft cheese instead of grated cheddar (and initially add less milk, so that the mixture is not too wet). Enough for 3 people:

  • 250g mashed potato made with 30g of butter
  • 120g wholemeal flour
  • 2 tsp baking powder
  • 60g finely grated cheddar
  • 1 tbsp finely chopped parsley
  • 90ml milk

Sift together the flour and baking powder. Mix in the grated cheese and parsley. Mix in the mashed potato using a fork until it is well integrated.

Heat the oven to 180C (Gas Mark 4). Your casserole or beans etc needs to be hot so heat on the hob or in the microwave if cold.

Mix the milk into the dumpling mixture, and using your hands, place golf ball sized pieces of dough on top of the casserole.

Cook in the oven for 20 minutes until the dumplings are risen and starting to brown.

Serve as it is – nothing more is required!

Advertisements

One thought on “Potato and cheese dumpling topping

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s