2 cup all-purpose flour
1/2 cup milk
1 teaspoon salt
2 egg whites; beaten
1 lb cottage cheese, large curd or pot c; heese
2 tablespoon sugar
1 egg yolk
1 tablespoon butter; melted & cooled
1/2 teaspoon salt
2 cup sour cream
4 tablespoon butter; melted, hot
1 1/2 lb sour cherries, pitted
1 & drained
1/3 cup sugar
1 pint blueberries
4 tablespoon sugar
1 tablespoon lemon juice; fresh, strained
DOUGH: Pour the flour into a large mixing bowl and make a deep well in the center. Drop in the egg, milk and salt. With your fingertips or a large spoon, slowly mix the flour into the liquid ingredients, then mix vigorously until the dough is stiff enough to be gathered into a compact ball. If the dough crumbles add an additional 1 to 2 tsp of milk to make the particles adhere. Dust the ball with flour, wrap in wax paper, and chill 30 mins. Reserve the egg whites until the filling is prepared.
CHEESE FILLING: Puree the cheese in a food mill, or rub it with the back of a large spoon through a fine sieve set over a bowl. Then beat in the sugar, egg yolk, melted butter and salt, and stir in 1 cup of sour cream, 1/4 cup at a time. Continue to stir until the ingredients are thoroughly mixed. Taste for seasoning; if you prefer the filling sweeter, add additional sugar.
CHERRY OR BLUEBERRY FILLING: Spread half the fruit in the bottom of a 1-qt enameled or stainless-steel saucepan. Sprinkle with half the sugar, then make similar layers of the remaining fruit and sugar. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer over moderate heat for 3 to 5 mins. If you are using blueberries, stir in the lemon juice and let them cool to room temperature. With a slotted spoon, transfer the blueberries or sour cherries to a small bowl. Bring the juices remaining in the pan to a rapid boil and boil steadily, uncovered, for 2 to 3 mins, or until they thicken into a light syrup. Pour the syrup into a small serving bowl and set aside.
ASSEMBLING THE DUMPLINGS: On a lightly floured surface, roll the dough into a circle about 1/8 inch thick. Cut out as many circles as possible with a 3 1/2 to 4-inch cookie cutter. Then gather the remaining scraps into a ball, roll out again, and cut out additional circles. With a pastry brush, coat each circle with a light film of the beaten egg white. Drop 1 Tbs of cheese or 1 tsp of fruit on the lower half of each circle. Bring the exposed half of the circle up over the filling and press the edges all around the dough firmly with the back of a fork. Make certain that the edges are thoroughly sealed to prevent the filling from seeping through. Set aside, loosely covered with a towel, until ready to cook.
Bring 4 qts. of salted water to a boil in a 5- to 6-quart pot and drop 6 dumplings. Lower the heat and simmer the dumplings uncovered for 8 to 10 mins, or until they float to the surface of the water. Remove with a slotted spoon and transfer to a heated platter. Cover loosely with foil to keep them hot while you cook the remaining dumplings similarly. To serve, arrange the dumplings on a heated platter and moisten them with the hot melted butter. If you have used the fruit filling, serve the dumplings with cherry or blueberry juice. The cheese-filled dumplings are customarily served with the remaining cup of sour cream.
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