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What You Need:
(To Serve: 4 to 6)
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4 cups large-curd pot cheese or cottage cheese (2 pints)
4 egg yolks
2/3 cup all-purpose flour
¼ teaspoon salt
2 tablespoons sugar
8 tablespoons (¼-pound stick) melted butter
1 cup sour cream
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Translate this recipe:
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| How To Cook: |
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1. Drain the cheese of all its moisture by setting it in a colander, covering it with a kitchen towel, and weighting it with a heavy casserole.
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2. Let the cheese drain undisturbed for 2 or 3 hours, then with the back of a spoon, rub it through a fine sieve set over a bowl. Beat in the egg yolks, one at a time, and gradually beat in the flour, salt and sugar. Shape the mixture into 4 equal balls.
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3. One at a time, place the cheese balls on a lightly floured surface and with your hands, form them into 3- or 4-inch-long sausage-shaped cylinders. Wrap each cylinder separately in wax paper and chill for at least 30 minutes.
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4. With a heavy knife, cut each cylinder into l-inch-wide rounds. Melt 4 tablespoons of the butter in a heavy 10- to 12-inch skillet. Add 6 to 8 rounds to the skillet, and fry over moderate heat for 3 to 5 minutes on each side, or until golden brown.
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5. Transfer the syrniki to a heated platter and cover them loosely with foil to keep them warm. Fry the remaining rounds similarly, adding butter to the pan as needed. Serve hot, with a bowl of sour cream.
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