Catholic Recipe: Dumplings
- 2 cups sifted all-purpose flour
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup water
- 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
- Serves: 6
- Prep Time: 1 1/2 hours
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 15+
- Origin: Poland
INGREDIENTS
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Also Called: Knedle
DIRECTIONS
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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