Cotswold Dumplings are fried little cheese balls and are often associated with stews or served with a vegetable tomato puree.
Unusually these dumplings contain a cheese flavour and have a toasted breadcrumb coating, similar to a Scotch-egg. To make these dumplings totally unique they are cooked by deep-frying them, a true Cotswold taste of the past.
Preparation & Nutrition
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Yield: 36 servings
- Calories per serving: 50 kcal
- Fat per serving: 1g
- 2 oz (50g) butter
- 4 oz (110g) grated cheese
- Salt and pepper
- cold water to mix in
- 3 small beaten eggs
- 5 oz (150g) fresh white breadcrumbs
- 2 to 3 tablespoons dried breadcrumbs
- Fat for deep-frying
- Mix together butter and cheese. Add salt and pepper for seasoning.
- Beat the eggs and add all into the mixture except 2 tablespoons of the beaten eggs, and then add 1 to 2 tablespoons of the breadcrumbs.
- Kneed in the breadcrumbs to make a sticky dough, but add enough cold water to form a slightly sticky dough.
- Roll the dough into small balls, should be about about 36. Leave them for 1 hour. The breadcrumbs will absorb the moisture, and become slightly swollen (stops them exploding when cooked). *When rolling use floured hands.
- Dip each ball into the remainder of the beaten egg, then roll the dumpling in the 'dried' breadcrumbs.
- Put the fat on to heat-up. The fat should be at least 3 inches deep. A deep-fat-fryer would be ideal.
- Place the dumplings in the fryer tray, only enough to fill the bottom of the tray, and fry for 1 1/2 to 2 minutes, until golden brown but Do not overcook.
- Leave the excess fat to drain off on kitchen paper.