Dumplings

Dumplings

Core recipe

Points per recipe:  7½

200g extra light philadelphia cheese, plain or flavoured
50g Semolina

1 tsp baking powder
Milk
Salt and pepper

Mix the cheese and milk together and season. Add the semolina until a soft dough is formed, put into stew and cook for 30 mins. 

Dumplings 

Core recipe

Points per recipe: 9

250g cottage cheese
50g polenta
1 beaten egg, medium
Salt and pepper

Mix together and shape into dumplings. Put into stew and cook 30 mins.

Granary Dumplings

Serves 4

2 pts per serving

60g self raising flour

½ tsp baking powder

3 tsp margarine

60 g crustless, granary bread made into breadcrumbs

½ tsp dried thyme

2-3 tbsp cold water

Sift flour and baking powder and add a good pinch salt.  Rub in the margarine.  Mix in breadcrumbs, thyme and salt and pepper.  Add water and mix quickly to a firm but not sticky dough then shape into 4 balls.

Add the dumplings to a stew or casserole 20 mins before the end of cooking time.  Do not lift the lid during the cooking time or you will let out precious steam which helps make the dumplings nice and light.

Couscous Dumplings  

Core recipe

Points per recipe: 14½  (based on 200g dry weight couscous)

This is originally a SW recipe.

Take 1 cup of cous cous (approx 200g) and place in a bowl. Cover with a boiling hot stock of your choice depending on what you are eating them with chicken/beef/veg made with bovril or a stock cube. Leave to stand until all liquid is absorbed.

Add 2-3 beaten eggs. Place spoon fulls or use an ice cream scoop onto a plate sprayed with frylight and microwave for 7-10 mins until firm.

Place dumplings on top of stew/casserole for the last 15-20 mins of cooking so they absorb the flavour of the casserole