Southern-Style Braised Beef and Cheese Dumplings
Savory Southern-inspired dumplings filled with tender braised beef and melty cheese, simmered in a rich tomato gravy for a comforting dinner.
Ingredients
Check ingredients as you go.
- Filling
- Dough
- Gravy
- Preparation
- Garnish
Let’s make it
Preparation
In a large skillet, heat cooking oil over medium-high heat. Add chopped onion and minced garlic; sauté until softened and fragrant, about 3 minutes.
Preparation
Add ground beef to the skillet and cook until browned and no longer pink, breaking up the meat with a spoon, about 6-8 minutes. Season with salt and black pepper.
Preparation
Remove skillet from heat. Stir in grated sharp cheddar cheese and mix until evenly combined. Set aside to cool slightly.
Dough
In a mixing bowl, combine all-purpose flour, baking powder, and salt for the dumpling dough. Add melted butter and milk, stirring until a soft dough forms.
Dough
Turn dough onto a floured surface and knead gently 3-4 times until smooth. Roll dough into a 12x10 inch rectangle about 1/4 inch thick.
Assembly
Spread the beef and cheese filling evenly over the dough rectangle. Roll it up tightly, starting from the longer side, like a jelly roll.
Assembly
Slice the rolled dough into 1.5-inch thick rounds to form dumplings. Place dumplings in a greased deep baking dish or Dutch oven.
Gravy
In a bowl, whisk together tomato paste, beef broth, smoked paprika, cayenne pepper (if using), salt, and black pepper to taste to make the gravy.
Cooking
Pour the gravy evenly over the dumplings in the baking dish. Cover tightly with foil and bake in a preheated 180°C (350°F) oven for 45 minutes.
Finishing
Remove the foil and bake for an additional 10 minutes uncovered to brown the tops slightly. Remove from oven and let rest 10 minutes before serving.
Garnish
Garnish with chopped fresh parsley to taste before serving for a fresh touch and added color.
Tips & notes
Make sure the beef mixture is not too wet before assembling to avoid soggy dumplings. If needed, drain excess liquid after browning beef. You can substitute sharp cheddar with a blend of cheeses for varied flavor. Cover tightly during baking to keep dumplings moist.
Saving it for later
Refrigerate leftovers in an airtight container within 2 hours of cooking; consume within 3-4 days. Dumplings can be frozen before baking; wrap tightly and freeze for up to 1 month, thaw overnight in the refrigerator before baking.
Reheating
Reheat covered in a 175°C (350°F) oven until heated through, about 20 minutes. Alternatively, microwave individual portions covered, adding a little water if needed to keep moist, heating in 1-2 minute increments until hot.
