Central European Cheese Dumplings
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
52
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.75 cups
Pot (14 ounces)1 cup
Cream Cheese (2 ounces)1 cup
Onion (grated)1 tsp
Table Salt2 large
Egg (lightly beaten)2 tbsps
Unsalted Butter (softened)Directions:
1
In a food processor or blender, or with an electric mixer, combine the cheeses, onion, and salt
2
Add the eggs and beat until smooth
3
Beat in the butter, 1 tablespoon at a time
4
Stir in enough of the semolina to produce a firm dough
5
(Getting the moisture level right so that the batter holds together in your hand is the tricky part
6
) Cover and refrigerate for at least 2 hours or overnight
7
(The semolina absorbs moisture from the batter and firms it
8
) 2
9
Bring a large pot of lightly salted water to a gentle boil
10
Using 2 moistened soup spoons or your hands moistened with water, form the batter into 1 1/2-inch balls
11
Drop the dumplings in the water in batches and stir gently to prevent sticking
12
Reduce the heat and simmer, uncovered, until they expand and rise to the surface, about 15 minutes
13
Using a slotted spoon, transfer to a bowl
14
Serve warm
15
To keep warm or reheat, place in a 200°F oven
16
In a food processor or blender, or with an electric mixer, combine the cheeses, onion, and salt
17
Add the eggs and beat until smooth
18
Beat in the butter, 1 tablespoon at a time
19
Stir in enough of the semolina to produce a firm dough
20
(Getting the moisture level right so that the batter holds together in your hand is the tricky part
21
) Cover and refrigerate for at least 2 hours or overnight
22
(The semolina absorbs moisture from the batter and firms it
23
) 2
24
Bring a large pot of lightly salted water to a gentle boil
25
Using 2 moistened soup spoons or your hands moistened with water, form the batter into 1 1/2-inch balls
26
Drop the dumplings in the water in batches and stir gently to prevent sticking
27
Reduce the heat and simmer, uncovered, until they expand and rise to the surface, about 15 minutes
28
Using a slotted spoon, transfer to a bowl
29
Serve warm
30
To keep warm or reheat, place in a 200°F oven
31
Austrian Jam-Filled Cheese Dumplings (Gefulte Topfenknodel) In the dumpling batter, omit the onion and add 3 to 5 tablespoons sugar and, if desired, 1 to 2 teaspoons grated lemon zest
32
Press a deep indentation into the cheese balls, fill with about 1/4 teaspoon lekvar (prune butter) or other jam (about 1/4 cup total), and press the dough around the filling to enclose
33
Cook as above
34
Serve with sweetened whipped cream, cinnamon sugar, or jam
35
In the dumpling batter, omit the onion and add 3 to 5 tablespoons sugar and, if desired, 1 to 2 teaspoons grated lemon zest
36
Press a deep indentation into the cheese balls, fill with about 1/4 teaspoon lekvar (prune butter) or other jam (about 1/4 cup total), and press the dough around the filling to enclose
37
Cook as above
38
Serve with sweetened whipped cream, cinnamon sugar, or jam
39
Romanian Cheese-Cornmeal Dumplings (Papanush): Omit the onion and substitute 1/2 to 3/4 cup fine-grind yellow cornmeal for the semolina
40
Omit the onion and substitute 1/2 to 3/4 cup fine-grind yellow cornmeal for the semolina