Simple Cheese and Corn Dumplings

Simple Cheese and Corn Dumplings

Soft, pillowy dumplings studded with sweet corn and melted cheese.

Total 30 min Makes 12 dumplings Calories 245/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

These dumplings combine sweet corn kernels and sharp cheddar into a tender biscuit-like dough, simmered until fluffy. They make a cozy side for soups and stews, or a quick addition to a weeknight dinner when steamed atop a simmering broth.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup sharp cheddar cheese, shredded
  • 3/4 cup corn kernels, fresh or frozen
  • 2 tablespoons unsalted butter, melted
  • 2/3 cup whole milk
  • 2 tablespoons fresh chives, chopped
  • 4 cups chicken broth

Method

  1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

  2. Stir in the shredded cheddar cheese, corn kernels, and chopped chives until evenly distributed.

  3. Add the melted butter and milk to the dry mixture and stir just until a thick, sticky dough forms. Do not overmix.

  4. Pour the chicken broth into a 6-quart saucepan and bring to a gentle simmer over medium heat.

  5. Drop the dough by rounded tablespoons into the simmering broth, spacing them slightly apart to allow room to expand.

  6. Cover the pan and simmer the dumplings over low heat without lifting the lid, until puffed and cooked through in the center.

  7. Remove dumplings with a slotted spoon and serve warm, spooning a little broth over the top if desired.

Related recipes

Rate this recipe

★ 4.0 (1)

Simple Cheese and Corn Dumplings

These dumplings combine sweet corn kernels and sharp cheddar into a tender biscuit-like dough, simmered until fluffy. They make a cozy side for soups and stews, or a quick addition to a weeknight dinner when steamed atop a simmering broth.

30 min 12 dumplings 245 cal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup sharp cheddar cheese, shredded
  • 3/4 cup corn kernels, fresh or frozen
  • 2 tablespoons unsalted butter, melted
  • 2/3 cup whole milk
  • 2 tablespoons fresh chives, chopped
  • 4 cups chicken broth

Method

  1. 1

    In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

  2. 2

    Stir in the shredded cheddar cheese, corn kernels, and chopped chives until evenly distributed.

  3. 3

    Add the melted butter and milk to the dry mixture and stir just until a thick, sticky dough forms. Do not overmix.

  4. 4

    Pour the chicken broth into a 6-quart saucepan and bring to a gentle simmer over medium heat.

  5. 5

    Drop the dough by rounded tablespoons into the simmering broth, spacing them slightly apart to allow room to expand.

  6. 6

    Cover the pan and simmer the dumplings over low heat without lifting the lid, until puffed and cooked through in the center.

  7. 7

    Remove dumplings with a slotted spoon and serve warm, spooning a little broth over the top if desired.