Knephleas Potatoes Dumplings And Cheese Recipes

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TOMATO & HARISSA STEW WITH CHEDDAR DUMPLINGS

Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13



Tomato & harissa stew with cheddar dumplings image

Steps:

  • Heat the oil in a large wide-topped casserole dish with a lid, then fry the onion and celery for 5 mins until softening and starting to colour. Tip in the tomatoes and a can of water, then stir in the harissa, courgettes and chickpeas, and crumble in the stock cube. Cover and simmer for 18 mins until the veg is almost tender. Heat oven to 200C/180C fan/gas 6.
  • Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the cheese with a round-bladed knife. Two mins before the stew is ready, pour the milk into the dumpling mix and stir with the knife to make a dough. Turn out onto your work surface (no need to flour it), lightly shape into a sausage and cut into 8 equal pieces.
  • Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.

Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.6 milligram of sodium

1 tbsp sunflower oil
1 onion , chopped
4 celery sticks, thickly sliced
400g can plum tomato
1 tbsp harissa
2 large courgettes , halved lengthways and thickly sliced
400g can chickpea , drained
1 vegetable stock cube
25g butter , diced
200g self-raising flour
1 tsp baking powder
75g extra mature cheddar , finely grated
100ml milk

KNEPHLEAS (POTATOES, DUMPLINGS AND CHEESE)

I got this recipe years ago from a coworker, who got it from her German grandmother. It's a tasty German, meatless dish.

Provided by CookKelly

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9



Knephleas (Potatoes, Dumplings and Cheese) image

Steps:

  • Cook the potatoes in salted water until done.
  • Mix together the flour, salt, baking powder, eggs and approximately 1/3 cup water (use enough water to make dough the right consistency for small drop dumplings).
  • Drop the mixture into boiling salted water.
  • Cook 15-20 minutes or until dumplings are done in the center.
  • While they are cooking, saute 2 or 3 sliced onions in butter and grate Longhorn or cheddar cheese.
  • When potatoes and dumplings are done, drain and mix together gently.
  • Alternate a layer of potatoes and dumplings, and a layer of cheese, beginning and ending with potatoes and dumplings.
  • Spread sauted onions and butter over top.
  • Serve immediately.

4 -5 medium potatoes, sliced
2 cups flour
1/2 teaspoon salt
1/2-3/4 teaspoon baking powder
2 -3 eggs
1/3 cup water
2 -3 onions, sliced
butter (for cooking)
longhorn cheese or cheddar cheese, grated (as much as you want)

POTATO DUMPLINGS

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 40m

Yield 4 servings (20 dumplings)

Number Of Ingredients 11



Potato Dumplings image

Steps:

  • Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
  • Meanwhile, bring a large pot of salted water to a gentle boil.
  • Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
  • Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
  • Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.

8 tablespoons salted butter
3 sprigs thyme, leaves removed
2 cloves garlic, minced
1 large onion, sliced thinly
Kosher salt
1 cup leftover mashed potatoes
1/2 cup shredded white Cheddar
1/4 cup sour cream
20 wonton wrappers
1/2 cup white wine
1/4 cup chopped fresh parsley, plus more for garnish

CHEESE AND CORNBREAD OR DUMPLINGS

This corn bread goes well with chicken dishes or meat. If there are any left overs wrap well and pop into your freezer. I like the touch of jalapenos but that is up to personal taste

Provided by Bergy

Categories     Breads

Time 40m

Yield 12 squares

Number Of Ingredients 11



Cheese and Cornbread or Dumplings image

Steps:

  • Combine corn meal, flour, baking powder, sugar& onion salt, mix well.
  • Stir in the cheddar.
  • In another bowl whisk together milk, yogurt& egg& jalapeno (if using).
  • Combine the egg mixture with the dry ingredients, stir until dry ingredients are just moistened (the batter should be lumpy).
  • Pour into a 9" square sprayed with veggie oil.
  • Bake in 400F oven for about 25 minutes or until a toothpick comes out clean when inserted in the middle of the pan.
  • Cool 10 minutes, cut into squares& serve.
  • If you want to make dumplings spoon the batter over your favorite stew and simmer covered for about 10 minutes or until just firm MMmmmmm.

1 cup cornmeal
1 cup flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon onion salt
1/4 cup cheddar cheese, fat reduced, grated
3/4 cup skim milk
1/2 cup yogurt, non fat
1 large egg, beaten
1 cup frozen corn or 1 (8 1/2 ounce) can kernel corn
1 jalapeno pepper, chopped (optional)

POTATO DUMPLING CASSEROLE

Yummy potato dumplings baked in a rich cheese sauce. A family favorite, and a great use for leftover mashed potatoes. You can also double the sauce recipe and use it as the base for a terrific macaroni and cheese casserole. If Jarlsberg cheese is not available at your store, you can use Swiss cheese.

Provided by Sue S.

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12



Potato Dumpling Casserole image

Steps:

  • In a medium bowl, mix together the mashed potatoes, 1 cup flour, eggs, salt and pepper until well blended. Spoon into a clean plastic bag.
  • Bring 5 quarts of water to a boil in a large pot. Adjust heat so that water boils very gently. Cut a small opening in the corner of the baggie, and squeeze out dumplings into the water, cutting with scissors at 1 inch intervals. Let the dumplings simmer uncovered until they float to the top. Remove with a slotted spoon, and place in a 2 quart baking dish. Keep warm.
  • Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Saute onion in butter until tender. Blend in 2 tablespoons flour until smooth. Pour in cream and broth, and cook, stirring constantly until thickened. Remove from heat and stir in half of the Parmesan cheese and half of the Jarlsberg until smooth. Pour over the dumplings in the dish. Sprinkle remaining cheeses over the top.
  • Bake uncovered for 45 minutes in the preheated oven, until the top is golden brown and sauce is bubbly.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 34.2 g, Cholesterol 120.7 mg, Fat 20.7 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 12.2 g, Sodium 1018.7 mg, Sugar 2.6 g

2 cups mashed potatoes
1 cup all-purpose flour
2 eggs, beaten
1 ½ teaspoons salt
⅛ teaspoon black pepper
1 medium onion, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup light cream
1 cup chicken broth
½ cup grated Parmesan cheese
½ cup shredded Jarlsberg cheese

POTATO DUMPLING CASSEROLE

Joe Ellen Meskimen, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 16



Potato Dumpling Casserole image

Steps:

  • Combine all dumpling ingredients; spoon into a large pastry bag, half at a time, fitted with large plain tube (opening should be about 1/2 in. diameter). Bring 5 qts. of salted water to a boil in a large stock pot, then adjust heat so water bubbles very gently. , Squeeze out dumplings over simmering water, cutting with scissors at 1-in. intervals and letting drop into water. Simmer, uncovered, until dumplings float, then simmer 1 minute more. Remove with a slotted spoon; drain and keep warm in a 2-qt. baking dish. , For the sauce, saute onion in butter until tender. Blend in flour. Add cream and broth all at once. Cook, stirring constantly, until thickened and bubbly. , Remove from the heat; stir in 1/4 cup Swiss cheese and 1/4 cup Parmesan cheese. Pour over dumplings; sprinkle with remaining cheese. , Bake at 350° for 45 minutes or until hot and bubbly and golden brown on top. Sprinkle with parsley if desired.

Nutrition Facts : Calories 201 calories, Fat 10g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 604mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

DUMPLINGS:
2 cups hot mashed potatoes (without milk or seasoning)
1 cup all-purpose flour
2 large eggs, lightly beaten
1-1/2 teaspoons salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
SAUCE:
1 small onion, finely chopped
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup chicken broth
1/2 cup shredded Swiss cheese, divided
1/2 cup grated Parmesan cheese, divided
Minced fresh parsley, optional

PANFRIED POTATO, ONION, AND CHEESE DUMPLINGS

Provided by Maggie Ruggiero

Yield Makes 22 dumplings

Number Of Ingredients 7



Panfried Potato, Onion, and Cheese Dumplings image

Steps:

  • Cook onion in butter with 1/4 teaspoon salt in a heavy medium skillet over medium-low heat, covered, stirring occasionally, 5 minutes.
  • Uncover and cook onion, stirring frequently, until deep golden- brown, about 20 minutes more.
  • Meanwhile, cover potatoes with water in a small saucepan and season well with salt. Bring to a simmer and cook until tender, about 10 minutes. Drain and mash, then stir in onion and cheese.
  • Put a rounded teaspoon filling in center of a wrapper. Lightly brush wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Stand dumplings, seam side up, in skillet and fry until bottoms are pale golden, 2 to 3 minutes. Add water, then cover tightly with lid and cook until water has evaporated and bottoms of dumplings are crisp and golden, about 5 minutes.

1 medium onion, chopped
2 tablespoons unsalted butter
1/2 pound boiling potatoes, peeled and cut into 1-inch pieces
1/2 cup grated Muenster cheese
About 22 dumpling or wonton wrappers
2 tablespoons vegetable oil
1/3 cup water

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