Toque It Up-Herbed Country Dumplings with Country Ham and Bleu Cheese Fondue

April 16, 2015

Our next installment of the ever popular ‘Toque it Up’ series with Chef Rick will be our Country Dumplings. The Dogwood guys turn this often maligned starchy pillow into an elevated dish on our dinner menu. The assignment as always for Rick was to take this dish home and try to prepare it in a way that makes sense to you (our amazing audience on the interwebs).

Our hardworking Chef du Cuisine starts his day at the Farmer’s Market in search of fresh herbs, ricotta, and eggs. Dressed in a Golden Gophers t-shirt, green faded cargo pants, old black tennis shoes, and his standard 3-5 pirate hoop earrings Rick descends into the fray. Ricotta comes from the Uno alla Volte stand, eggs from Cackleberry Farms, and herbs from the back of Rosemary Pete’s van. Just for good measure Rick buys a loaf of sourdough (200 year old starter!) from Duke’s Bakery.

Rick heads home to start cooking but allows himself time to stop and have a brew at the new Olde Meck brewery. Two Springbachs later and we are ready to start the Dumplings.   As always Rick recommends music when cooking. In this case just to put the country into the Country Dumplings he suggests Waylon Jennings’s Lonesome On’ry and Mean album.

Herbed Country Dumplings with Country Ham and Bleu Cheese Fondue

Herbed Country Dumplings with Country Ham and Bleu Cheese Fondue


    Dumpling Mix
  • 2 ½ lbs ricotta
  • 3 eggs
  • 1 cups shredded parmesan
  • 2 cups all purpose flour
  • 1 Tbl Kosher Salt
  • ¼ tsp nutmeg
  • Pinch of cayenne
  • 1 cup chopped parsley / chive mix
  • Ham/Fondue Mix
  • 2 thick slices of country ham (diced)
  • 2 diced green apples
  • ½ cup bleu cheese crumbles
  • 1 cup heavy cream
  • 1 pinch diced parsley


This recipe is for 4-6 people but really gives you enough dumplings to be able to freeze for later as well.

Mix all ingredients in a large mixer or food processor. Once fully mixed place into refrigerator and allow to chill completely. Boil 8 cups of water. Using a small ice cream scoop or 2 teaspoons drop scoops of chilled batter into the boiling water. Careful to take your time and not allow dumplings to stick together. Cook in batches to avoid sticking and to make sure dumplings cook through. After the rise to the top allow 1 more minute before removing from the water.

After all the dumplings are cooked start a wide rimmed sauce pan on medium high heat with a small amount of butter. Before butter starts to brown put dumplings in carefully and allow to start warming up. Add the ham and the apples allowing the apples to cook until tender. Pour in the heavy cream and bring to simmer. Lastly, add the crumbled bleu and diced parsley.

Pour entire mix into a serving dish with a big non slotted spoon. Serve as an appetizer like we do at Dogwood or add a delicious grilled meat and serve as dinner. Use a big chuck of good bread to sop up all the extra sauce!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

We encourage the home cook to try these recipes and are always around to answer questions here at the restaurant so give us a call 704.910.4919


About the Author

Dogwood Southern Table & Bar

Leave a Comment:

Leave a Comment: