Cheesy Dumplings

 Winter days and dumplings seem to go together.  The stick-to-your-ribs warmth of a bowl of stew can only get better with a fluffy dumpling on top. 

Today was one of those days, cold and bright, stew and dumpling weather.  Now underneath those cheesy dumplings is a simple base of ground beef fried off with lots of onion and garlic.  The sauce is a cupboard cheat of instant gravy ... you know the one.... ah, Bisto.   I know it all sounds very 'school dinners'  but sometimes that's exactly what you want.   On to the dumplings:

1 1/2 cups all purpose flour

3 teaspoons baking powder

1/2 teaspoon garlic powder

1 teaspoon dried mixed herbs

1/2 teaspoon dried thyme

1/3 cup butter or baking margarine

3/4 cup shredded cheddar cheese

2/3 cup milk

1 teaspoon apple cider vinegar (optional)

Preheat the oven to 180C or 375F.  Make your base of stew and have it bubbling hot. 

Stir all the dry ingredients together in a good size mixing bowl.  Put the vinegar into the milk and set to one side.  You don't have to use vinegar but it will make your dumpling extra fluffy.  

Cut or rub the butter or baking margarine into the dry ingredients.  It should look a bit like bread crumbs.  Then add the cheese and stir to combine.   Pour in the milk and mix just until the flour is absorbed.  It is good if the dough looks a bit rough. Don't beat it you will have tough dumpling and nobody wants that! 

Using a couple of large spoons, gently drop the dumpling mixture into the bubbling stew.  Put the lid on the stew pot (if it has one) and bake covered for about 10 minutes.   Remove the lid and bake for about 20 minutes more or until the dumplings are a light golden brown.  Serve up, tuck in, enjoy!