Best Goat Cheese Dumplings Recipes

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IRISH LAMB STEW WITH HERBED GOAT CHEESE DUMPLINGS



Irish Lamb Stew with Herbed Goat Cheese Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 22

4 pound shoulder roast of lamb
Olive oil
10 cloves of garlic
1/4 pound bacon, cut into 1-inch pieces
Salt
Freshly ground black pepper
4 cups veal stock
4 ounces unsalted butter
1/2 cup flour
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
Fresh sprigs marjoram for garnish
2 cups flour
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/4 cup soft goat cheese
2 teaspoons each of chopped parsley, marjoram and thyme
Freshly ground black pepper
3 cups veal stock

Steps:

  • Preheat the oven to 325 degrees.
  • Rub the lamb roast all over with olive oil. Make 10 small slits all over the roast. Insert the bacon and garlic cloves into the slits. Season with salt and pepper. Place the roast in a roasting pan and add the stock and cover. Place in the oven and slow roast for 3 hours, or until very, very tender. Remove the lamb from the oven and cut into 2-inch pieces. Set aside.
  • In a large pot, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the onion and saute until soft, about 5 minutes. Add the carrots and the celery and saute for another 10 minutes. Slowly whisk in the stock that the lamb was cooked in. Add the reserved lamb. Bring to a simmer. Season with salt and pepper.
  • For the dumplings: In a large bowl, combine the flour, baking soda and salt and mix well. In a small bowl, beat the eggs. Add the milk to the eggs. Add the egg mixture to the dry ingredients and mix well. Stir in the goat cheese and the herbs. Season with freshly ground black pepper. Have the stock boiling in a small saucepan. Using 2 tablespoons, drop the dumpling batter into the boiling stock. Cook for about 5 minutes, or until the dumplings float to the surface. Remove the dumplings from the stock and place on a plate.
  • To finish: Place the dumplings into the stew. Check for seasoning. Garnish with fresh marjoram.

IRISH LAMB STEW WITH GOAT CHEESE DUMPLINGS



Irish Lamb Stew With Goat Cheese Dumplings image

Make and share this Irish Lamb Stew With Goat Cheese Dumplings recipe from Food.com.

Provided by 2Bleu

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 23

5 lbs lamb, shoulder roast
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
10 garlic cloves
1/4 lb bacon, cut into 1-inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
3 cups beef broth
4 ounces unsalted butter
1/2 cup flour
2 celery ribs, chopped
14 baby carrots, chopped
2 onions, chopped
3 cups beef broth (or veal stock)
2 cups flour
2 cups Bisquick
1 cup 2% low-fat milk
4 ounces goat cheese, crumbled
2 teaspoons parsley, chopped
2 teaspoons marjoram
2 teaspoons thyme
1/2 teaspoon black pepper

Steps:

  • Preheat the oven to 300°F Place the roast in a roasting pan and season with salt and pepper then rub all over with olive oil. Make 10 small slits all over the roast (If roast is tied, leave it tied).
  • Insert the garlic cloves into the slits. Add the bacon into the pot then gently add the stock over and around the roast. Place rosemary and thyme sprigs on top of roast. Cover and slow roast for 3 hours, or until very tender.
  • Remove from oven and let cool slightly. Remove roast and wrap tightly in foil then refrigerate. To the stock, strain into a pyrex bowl, cover with plastic wrap and refrigerate overnight.
  • Remove the fat from the stock (You should yield at least 4 cups of stock). Discard fat solids and set the stock aside. Remove the veal from the foil, cut it into 2" cubes, and set aside.
  • In a large pot or dutch oven over medium heat, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the celery and carrots and sauté about 5 minutes. Add the onion and sauté for another 10 minutes.
  • Slowly whisk in the stock that the lamb was cooked inches Add the cooked lamb, reduce heat to low, cover and let simmer 20-30 minutes until carrots are tender.
  • DUMPLINGS: In a 2 qt pot, heat beef broth to a simmer. Meanwhile, in a large bowl, add remaining dumpling ingredients and mix well.
  • Drop the dumplings by tablespoonfuls (a few at a time as to not overcrowd. They will poof up) into the simmering broth. Let simmer, turning occasionally, for 10-15 minutes or until the dumplings float to the surface and are cooked through.
  • As the dumplings cook, remove them from the broth and add to the stew. When the last batch of dumplings are cooked, add them and the remaining broth to the stew.

Nutrition Facts : Calories 993.3, Fat 59.9, SaturatedFat 26.1, Cholesterol 204.9, Sodium 1300, Carbohydrate 56.8, Fiber 2.8, Sugar 7.8, Protein 54.3

ROASTED EGGPLANT SOUP WITH GOAT CHEESE DUMPLINGS



Roasted Eggplant Soup with Goat Cheese Dumplings image

Categories     Soup/Stew     Blender     Tomato     Roast     Vegetarian     Goat Cheese     Basil     Fennel     Leek     Eggplant     White Wine     Fall     Simmer     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 19

Soup
3 pounds eggplant (about 2 large), halved lengthwise
3 tablespoons unsalted butter
1 large onion, chopped
1 fennel bulb, trimmed, chopped
1 small russet potato, peeled, chopped
1 leek (white and pale green parts), sliced
2 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/2 cup dry white wine
7 1/2 cups (or more) chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
Dumplings
1 tablespoon olive oil
3 shallots, chopped
1/2 cup (packed) soft fresh goat cheese (such as Montrachet), crumbled
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh basil
20 wonton wrappers

Steps:

  • For soup:
  • Preheat oven to 375°F. Place eggplant cut side down on oiled rimmed baking sheet. Bake until very tender, about 1 hour. Cool.
  • Melt butter in heavy large pot over medium heat. Add onion, fennel, potato, leek, garlic and oregano; sauté 10 minutes. Add wine; cook 2 minutes. Add 7 1/2 cups stock; simmer until vegetables are tender, 15 minutes. Scoop out eggplant flesh; discard skins. Add eggplant to soup. Simmer 10 minutes. Working in batches, puree soup in blender. Return soup to pot. Mix in cream. Season with salt and pepper. (Can be made 1 day ahead; cool slightly. Cover; chill.)
  • For dumplings:
  • Heat oil in small skillet over medium heat. Add shallots; sauté 4 minutes. Cool. Mix in cheese, tomatoes and basil. Season filling with salt and pepper. Place wrappers on work surface. Place 2 teaspoons filling in center. Brush edges with water. Fold wrappers diagonally in half; press edges to seal. (Can be made 4 hours ahead. Place in single layer on floured baking sheet. Cover; chill.)
  • Bring soup to simmer, thinning with more stock if necessary. Cook dumplings in pot of boiling salted water until tender, about 1 minute. Ladle soup into bowls. Using slotted spoon, place 2 dumplings atop soup in each bowl.

GOAT CHEESE AND SPINACH POTATO DUMPLINGS WITH BACON GRAVY



Goat Cheese and Spinach Potato Dumplings With Bacon Gravy image

Ready, Set, Cook! Special Edition Contest Entry: This recipe is a comforting call-back to eating Sunday dinner with Grandma. The cheesy center of the potato dumplings, heaped with the spice-kissed bacon gravy is sure to warm tummies and hearts.

Provided by Ms. Correen

Categories     Pork

Time 45m

Yield 8 potato dumplings and 2 cups bacon gravy, 4 serving(s)

Number Of Ingredients 23

3 ounces goat cheese
1/4 cup sharp cheddar cheese, grated
1 tablespoon green onion, finely chopped (reserve chopped green tops for garnish)
1/4 cup fresh spinach, chopped
1 tablespoon milk
1/8 teaspoon ground nutmeg, measure
1 1/2 cups Simply Potatoes Traditional Mashed Potatoes
1 1/2 cups unbleached flour
1 fresh egg, beaten
1 pinch salt and pepper
8 slices thick-cut bacon (6 for the gravy, 2 for garnishing)
1 cup milk
1 cup chicken broth
1 dried bay leaf
1/2 teaspoon allspice berry
1 tablespoon olive oil
1/4 cup onion, finely chopped
1/4 cup red bell pepper, chopped
1/4 teaspoon red pepper flakes, to taste
1/4 teaspoon granulated garlic
2 tablespoons unsalted butter, cut into chunks
2 tablespoons unbleached flour
1 pinch salt and pepper

Steps:

  • Making the Goat Cheese Filling: Add all ingredients into a small bowl, blend together with a fork, and set aside in refrigerator.
  • Mixing together the Potato Dumpling Dough: In a large mixing bowl add mashed potatoes, flour, egg, along with salt and pepper. Stir together with a wooden spoon or your hands into a thick, slightly sticky dough. Dip hands in flour, as needed, and divide dough into 8 golf-sized pieces. Dust with flour if needed, flatten each piece and place on a sheet pan lined with parchment paper.
  • Assembling the Potato Dumplings: On the center of each piece of flattened dough spoon a heaping teaspoon of goat cheese filling. Fold dough, like a taco, encasing filling in the dough, then roll into a ball. Roll in a bowl of unbleached flour, dust off, and place back on the sheet pan lined with parchment paper. Let rest in refrigerator, uncovered, for 20 to 30 minutes. (Note: Spread any leftover goat cheese filling on a water cracker -- truly a tasty treat for the cook :).
  • Preparing the Country-Style Bacon Gravy: Place bacon strips on a baking pan covered with foil. Bake at 375 degrees for 20 minutes or until golden brown. Cool, crumble, and set aside on a plate lined with paper towels. In a small saucepan, stir together milk, chicken broth, whole allspice, and bay leaf. Over high heat, bring this mixture just to steaming, immediately turn to low and steep liquid with spices, stirring occasionally, for 20-25 minutes. Meanwhile, in a saute pan, heat the olive oil over medium high heat to sizzling. Toss in onions and red peppers, stir to coat with olive oil. Sweat veggies, stirring occasionally, for 8 to 10 minutes. Turn heat to medium, add red pepper flakes, garlic, butter chunks, and stir until butter is melted. Sprinkle flour over the veggie/butter mixture and cook for 5 minutes, stirring frequently, so mixture does not stick or burn in the saute pan. Strain the spices from the milk and chicken broth. Now, vigorously whisk in 1/2 of the hot liquid into the veggie/flour mixture; sauce will thicken. Pour in the remaining hot liquid, continue to occasionally whisk over medium heat until thickened and heated through (do not bring to a boil). Remove from heat, mix in the 6 slices of crumbled bacon, and cover loosely with plastic wrap.
  • Cooking and Serving the Potato Dumplings: Over high heat bring a large pot of water to boiling; add a pinch or two of salt, if desired. Turn down to medium high heat, carefully drop in the prepared potato dumplings, give the boiling water a stir to make sure potato dumplings are not stuck to the bottom of the pot, and then tightly cover the pot. Boil for 15-20 minutes (the light and fluffy dumplings will float to the top). With a slotted spoon, scoop out the potato dumplings into bowls, smother with 1/2 cup of the hot bacon gravy garnished with bacon crumbles and chopped green onion tops. Steamed carrot coins or a green salad compliment this dish nicely as a side.

Nutrition Facts : Calories 600.8, Fat 31.6, SaturatedFat 15, Cholesterol 106, Sodium 533.3, Carbohydrate 63.4, Fiber 8.4, Sugar 1.8, Protein 20.7

GOAT CHEESE DUMPLINGS



Goat Cheese Dumplings image

Categories     Salad     Sauce     Cheese     Stew     Goat Cheese     Spring

Yield makes 48 dumplings

Number Of Ingredients 7

300 grams fresh goat cheese
200 grams fresh ricotta
2 large egg yolks
5.38 grams Activa Y-G (see Sources, page 309)
3 grams fine sea salt
0.25 gram cayenne pepper
Nonstick cooking spray

Steps:

  • Put the goat cheese, ricotta, egg yolks, Activa, salt, and cayenne in a blender and puree until smooth. Pour the mixture into a squeeze bottle.
  • Spray the inside of a magnetic sphere mold or spherical ice cube tray with nonstick cooking spray and wipe it with a dry paper towel. The fine film remaining will ease the unmolding process. Close the sphere mold and fill each cavity, squeezing the cheese mixture through the top opening. Fill all the spheres and tap the mold on the counter to force out any air bubbles. If necessary, top off the mold with any remaining goat cheese. Alternatively, you could substitute small chocolate molds for the spheres. Loosely cover the top of the sphere mold with plastic wrap and refrigerate for eighteen hours.
  • Remove the mold from the refrigerator and carefully remove the top section. The spheres will have set and there will be a small extension on each sphere from the fill hole. Use a paring knife to cut this cheese extension off of each sphere. Gently remove each sphere from the mold and place in a shallow container.
  • To serve, gently warm the spheres in simmering water to heat through. When hot, remove them from the water and place them in a serving dish with the desired sauce and glaze.

POTATO DUMPLINGS WITH GOAT CHEESE



Potato Dumplings with Goat Cheese image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds peeled potatoes
2 1/2 cups cooked and mashed potatoes
Salt and freshly ground black pepper
1/2 cup goat cheese
1 tablespoon honey
1 tablespoon chopped rosemary
1 tablespoon chopped chives
Peanut oil, for frying

Steps:

  • Grate the potatoes and squeeze out liquid. Mix with mashed potatoes and season with salt and pepper. Set aside.
  • Mix goat cheese with honey and herbs and set aside.
  • Separate the potatoes into 10 mounds. Place in hand and flatten out. Put 1 teaspoon of cheese mixture in center and pinch the edge to close.
  • Fill a sauce pot 1/2 way with peanut oil. Heat oil to 325 degrees F and fry dumplings until golden brown. Drain on paper towels and serve.

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