Cotswold dumplings with tomato sauce
Makes: 16 dumplings
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph Myles New
Cotswold dumplings with tomato sauce
Cotswold dumplings make a delicious, cheap meal and are a good way to use up stale bread and leftover cheese
Makes: 16 dumplings
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
543Kcal
Fat
35gr
Saturates
17gr
Carbs
36gr
Sugars
10gr
Fibre
3gr
Protein
19gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 40g soft butter
- 125g Double Gloucester* or mature cheddar*, grated
- 4 spring onions, finely chopped
- 2 medium eggs, beaten
- 2 tbsp milk
- 175g slightly stale bread, blitzed into crumbs
- 40g dried breadcrumbs
- vegetable oil, to fry
- rocket, to serve (optional)
For the tomato sauce
- 1 onion, halved
- 1 x 400g tin chopped tomatoes
- 30g butter
- 1 tsp caster sugar
Step by step
- Beat the butter, cheese and spring onions together in a mixing bowl to make a paste. Mix in the eggs and milk then stir in the fresh breadcrumbs and seasoning, until you have a fairly stiff paste. Shape into 16 balls using damp hands, place on a plate and chill for at least 30 minutes for the breadcrumbs to absorb the moisture (it also helps prevent the dumplings from bursting open during cooking).
- For the sauce, put the onion, tomatoes, butter, sugar and seasoning in a saucepan. Partially cover, bring to a simmer and bubble gently for 30 minutes.
- Put the dried breadcrumbs on a plate and roll the dumplings in the crumbs to coat. Heat about 5cm depth of oil in a pan, to 180°C (a cube of bread should take about 1 minute to turn golden). Fry the dumplings in batches for 3-4 minutes until crisp and golden. Drain on kitchen paper.
- Blitz the sauce with a handheld blender, keeping it a bit chunky, and serve with the dumplings, and rocket if you wish. If you have leftovers, the cooked dumplings can be frozen, then reheated in a medium oven for 15 minutes straight from the freezer, until piping hot. The sauce can also be frozen. *Use vegetarian cheese, if required.
