To make the dough : Combine the flour, eggs, room temperature Cabot Unsalted Butter and salt in a food processor, bowl of a stand sociable or by hand in a big bowl and shuffle until the dough has the consistency of wet backbone. then add the water and mix until a feasible dough is formed .
Transfer the boodle to a lightly floured surface and knead until polish, about 2 minutes. identify in a bowl and traverse with a dampen, cotton towel or fictile wrap and let remainder for 30 minutes.
To make the filling : Melt the Cabot Unsalted Butter in a frying pan over metier heating system and cook the onions until they just start to soften, approximately 5 or 6 minutes. Remove from the heat and let cool slightly. Place the onions in a mix bowl and add the eat into Cabot Seriously Sharp Cheddar, Cabot White Oak or Cabot Alpine Cheddar cheese, salt and pepper and mix until well blended. Set aside .
After the boodle has rested, divide it in one-half and place one half on a lightly floured work surface and keep the other half covered in the bowl. Roll the half you are working with into a very dilute sheet, about 1/16 inch thick. Using a 3 edge to 3½ column inch floured cookie cutter or the rim of a field glass, cut out circles of the boodle. Save the boodle scraps and add to the dough left in the bowl.
place two or three teaspoons of the cheese filling in the center of the circles and fold one side of the boodle over the fill to form a half set. Seal the dumplings by pressing the edges together with your fingers ( you can besides help seal them by pressing the edges with the tines of a pitchfork ). As they are done, place the dumplings on a lightly floured bake plane and reprise this march with the remaining dough and scraps until either all of the boodle or all of the cheese fill up has been used.
Bring a pot of salt water to a boil. Carefully drop 3 or 4 of the dumplings into the pot and gently stir to prevent them from sticking. cook for about 4 or 5 minutes, or until they float to the acme. Using a slot spoon, remove the cooked dumplings and put them in a colander to drain for a few seconds and then transfer to a bowl. Repeat this until all the dumplings have been cooked .
Add the two tablespoons of trimmed butter to the stadium and, as it ’ south liquescent, gently toss to coat the dumplings. Serve with a generous amount of Cabot Sour cream !
For another cheddar dumpling recipe you ’ ll love, try this flavorful Eggplant & Chickpea Stew with Cheddar Dumplings. Cabot is a co-operative of over 800 grow families who continuously strive to produce the best dairy products approximately. If you love these tall mallow dumplings a much as we do, we ’ d actually appreciate it if you could rate and review the recipe when you have the chance !
