Ingredients Jump to Instructions ↓

  1. 2 lbs dry-curd cottage cheese or 2 lbs farmer cheese

  2. 4 large eggs , beaten

  3. 1 1/2 teaspoons salt

  4. 2 cups all-purpose flour

  5. 10 quarts water

  6. 1 cup breadcrumbs , lightly toasted in

  7. 3 tablespoons butter , in a frying pan

Instructions Jump to Ingredients ↑

  1. In a medium bowl mash the cheese with a fork. Stir in the eggs, 1/2 teaspoon of the salt, and the flour, all at once.

  2. Turn the dough out onto a floured board and divide it into 4 pieces. Roll each piece out into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into about 10 pieces.

  3. Bring 10 quarts of water to a boil and add the remaining teaspoon salt. Reduce the water to a lightly rolling simmer and add 1/3 of the dumplings to the pot. Simmer, uncovered, until they float to the top.

  4. Remove them with slotted spoon and drain. Continue until all dumplings are cooked.

  5. Serve with a garnish of buttered toasted bread crumbs.


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