Cheese Dumplings
INGREDIENTS:
1 lb Hoop cheese
6 Egg yolks
4 tb Butter
1 pn Salt
1 pn Sugar
1 ts Baking powder
1/2 lb Flour
2 tb Bread crumbs
6 Egg whites; stiffly beaten
1/4 c Bread crumbs; browned in
-butter
4 qt Water.
1 lb Hoop cheese
6 Egg yolks
4 tb Butter
1 pn Salt
1 pn Sugar
1 ts Baking powder
1/2 lb Flour
2 tb Bread crumbs
6 Egg whites; stiffly beaten
1/4 c Bread crumbs; browned in
-butter
4 qt Water.
I have not made these for years, but found the recipe in Cooking With Love and Paprika by Joseph Pasternak.
Drain the liquid from the hoop cheese and ut through a fine sieve. Mix it with the egg yolks, butter, salt, sugar, baking powder, flour and bread crumbs. Blend well, then fold in the stiffly beaten egg whites.
Bring 4 quarts water to a boil with 1 Tbsp. salt. Wet your hands and form the dumpling dough into small balls, using about 1 Tbsp. for each. Drop the balls into the boiling water. When they come to the surface they should be done, but taste one to make sure. Remove them from the water with a slotted spoon.
Have the browned bread crumbs ready in a heatproof dish. Roll the dumplings in the dish to coat them thoroughly with crumbs, and keep warm/. Serve with a side dish of sour cream, or as a dessert with sour cream, sugar and cinnamon.
Drain the liquid from the hoop cheese and ut through a fine sieve. Mix it with the egg yolks, butter, salt, sugar, baking powder, flour and bread crumbs. Blend well, then fold in the stiffly beaten egg whites.
Bring 4 quarts water to a boil with 1 Tbsp. salt. Wet your hands and form the dumpling dough into small balls, using about 1 Tbsp. for each. Drop the balls into the boiling water. When they come to the surface they should be done, but taste one to make sure. Remove them from the water with a slotted spoon.
Have the browned bread crumbs ready in a heatproof dish. Roll the dumplings in the dish to coat them thoroughly with crumbs, and keep warm/. Serve with a side dish of sour cream, or as a dessert with sour cream, sugar and cinnamon.