Catholic Recipe: Dumplings
INGREDIENTS
- 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
Details
Serves: 6
Filling:
Prep Time: 1 1/2 hours
Difficulty: ★★★☆
Cost: ★★☆☆
For Ages: 15+
Origin: Poland
Food Categories (3)
Similar Recipes (1)
Feasts (1)
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, 1965Friday of the Twenty-Eighth Week in Ordinary Time; Opt Mem of St. Hedwig, Religious; St. Margaret Mary Alacoque, Virgin
The Church offers the choice of Optional Memorials today: —St. Hedwig (1174-1243): Hedwig was the aunt of St. Elizabeth of Hungary, was married at an early age to Henry, Duke of Silesia. After their six children had been born, they both strove to advance in sanctity and to enrich Silesia and Poland…
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