Baked cheese dumplings

Baked cheese dumplings


2 people made this

About this recipe: Very economical, filling and fast to make. Use vegetarian suet for vegetarian dumplings. Topping can be done to your own taste.

Serves: 6 

  • 350g (12 oz) self-raising flour
  • 150g (5 oz) suet
  • 1 good pinch salt
  • dried mixed herbs to taste (optional)
  • water, to mix
  • 6 cubes strong cheese, about 2.5cm (1 in)
  • 1 large tin cream of tomato soup

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Set your oven to 180 C / 160 C Fan / Gas 4. Grease a deep baking dish.
  2. With a fork, mix together all the dry ingredients except the cheese. Add water to make a pliable dough, and transfer to floured surface.
  3. Roll gently to about 2.5cm (1 in) thick, and divide into portions. Place a cube of cheese on each, and mould pastry round so cheese is completely covered. Place in greased dish - join sides down and close together.
  4. Pour soup over. Making sure it covers the tops of the dumplings.
  5. Bake in the centre of the oven for 25 to 30 minutes. When serving, spoon any soup left in the dish over the dumplings (or open and heat another tin!).


This is the basic recipe - I have done it with corned beef, baked beans, cooked beef mince, and various soups!

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