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Catholic Recipe: Dumplings


  • 2 cups sifted all-purpose flour
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 cup water Filling:
  • 1 cup cottage cheese
  • 1 teaspoon butter, melted
  • 1 egg, well beaten
  • 3 tablespoons sugar
  • 3 tablespoons currants
  • 1/4 teaspoon ground cinnamon
  • 2 quarts boiling water
  • Details

  • Serves: 6
  • Prep Time: 1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Poland

Also Called: Knedle


Dumplings: Sift flour into a bowl; make "well" in center. Drop eggs into "well"; mix thoroughly. Add salt, water. Knead dough until smooth and firm. Set aside for 15 minutes in a warm place. Divide dough into 2 parts. Roll out each part very thin. Cut dough in circles; reserve until filling is prepared. Filling: Combine all ingredients for filling. Blend well. Place teaspoon of filling in center of each dough round. Moisten edges of dough with water. Fold; press edges firmly together, sealing with a fork. Place 2 quarts water in 4-quart sauce pot; bring to boil; reduce heat to simmer. Drop dumplings into water. Simmer 5 minutes. Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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