On my break from gardening, I mixed of a batch of Cheese Dumplings. You’ll be dreaming about these little babies. Butter Fried Cheese Dumplings make the top of the list for comfort food. They are easy and scrumptious. Now, you don’t have to butter fry them, but at least try it. They’d be great as the dumplings for chicken & dumplings, with or without frying. We had them as a main dish with a little marinara sauce, but they’d make a great appetizer or side dish. Or try them with a brown butter sage sauce. In a medium skillet, cook 4 TBSP butter with the 10 sage leaves until the butter is fragrant and nutty, about 3 minutes.
Butter Fried Cheese Dumplings
Ingredients
- 10-12 oz Queso Fresco (or ricotta)
- 2 eggs
- 1 egg yolk
- 1/4 cup flour
- 1/2 cup grated Parmesan or Manchego Cheese
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. ground white pepper
- Salt (optional)
- 2-4 TBSP butter
Instructions
- In the bowl of a mixer, combine the queso fresco, eggs and egg yolk.
- Sprinkle with the flour, nutmeg, and pepper. I didn't use salt because the queso fresco was salty enough. Mix to combine.
- Mix in the grated parmesan.
- Scoop out a tablespoon of the mixture and roll into an oval. Set aside on a plate. Continue with the remaining dough - you'll have about 28 dumplings.
- Fill a large pan with water. Bring to a simmer. If it boils, lower to a simmer.
- Gently add dumplings, being careful not to crowd the pan. Cook them in batches. They will sink, but cook for 5 - 8 min, and when they float to the top, they are done. Using a slotted spoon remove the dumplings.
- When you get ready to fry them, melt butter in a large skillet. Brown the dumplings on 2 sides.
- Serve plain; with marinara sauce, jarred or homemade; or with brown butter sauce - In a medium skillet, cook 4 TBSP butter with the 10 sage leaves until the butter is fragrant and nutty, about 3 minutes.