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.

cotswold dumplings in a bowl #1 cotswold dumplings in a bowl #2 cotswold dumplings in a bowl #3

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


  1. Mix together butter and cheese. Add salt and pepper for seasoning.
  2. 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.
  3. Kneed in the breadcrumbs to make a sticky dough, but add enough cold water to form a slightly sticky dough.
  4. 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.
  5. Dip each ball into the remainder of the beaten egg, then roll the dumpling in the 'dried' breadcrumbs.
  6. Put the fat on to heat-up. The fat should be at least 3 inches deep. A deep-fat-fryer would be ideal.
  7. 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.
  8. Leave the excess fat to drain off on kitchen paper.