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The name for this thick and delicious noodle stems from the fact that you mix the filling right into the dough. You don't even stuff the dumplings! It is an easy dish and very tasty.
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What You Need:
(To Make: about 40 dumplings)
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2 pounds dry-curd cottage cheese or farmer cheese
4 large eggs, beaten
1½ teaspoons salt
2 cups all-purpose flour plus more for rolling
10 quarts water
GARNISH
1 cup bread crumbs, lightly toasted in 3 tablespoons butter in a frying pan
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Translate this recipe:
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| How To Cook: |
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1. In a medium bowl mash the cheese with a fork. Stir in the eggs, ½ teaspoon of the salt, and the flour, all at once.
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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.
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3. Bring 10 quarts of water to a boil and add 1 teaspoon salt. Reduce the water to a lightly rolling simmer and add 1/3 of the dumplings to the pot.
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4. Simmer, uncovered, until they float to the top. Remove them with a slotted spoon and drain. Continue until all dumplings are cooked.
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5. Serve with a garnish of toasted bread crumbs.
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