• Ingredients: 38
  • Serves: 16

Central european cheese dumplings with pot or soft goat cheese, cream cheese or mascarpone, softened, grated onion, kosher salt, large eggs, lightly beaten, unsalted butter, softened, semolina flour, farina , or matza meal.

Ingredients

  • 1 3/4 cups pot or soft goat cheese
  • 1/4 cup cream cheese or mascarpone, softened
  • 1/4 cup grated onion
  • 1 teaspoon table salt or 2 tsps. kosher salt
  • 2 large eggs, lightly beaten
  • 2 tbsps. unsalted butter, softened
  • About 3/4 cup semolina flour, farina , or matza meal

For salad

  • 1 lemon, halved
  • 8 baby artichokes
  • 7 tbsps. olive oil
  • 1 tablespoon plus 1/2 tsp. salt
  • 2 tbsps. cider vinegar
  • 1 tsp. coarse-grain mustar
  • 1 tsp. sugar
  • 1/4 tsp. black pepper
  • 3 tbsps. chopped fresh dill
  • 1/2 lb asparagus, trimmed and very thinly sliced on a long diagonal
  • 2 oz mesclun or other delicate salad greens

For chicken

  • 3/4 cup matzo meal
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 2 large eggs
  • 4 skinless boneless chicken breast halves
  • 1 cup vegetable oil or a combination of vegetable and olive oil

Potato filling

Cheese filling

  • 1 cup farmer cheese
  • 1/4 cup sugar
  • 1 egg, beaten

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 1. In a food processor or blender, or with an electric mixer, combine the cheeses, onion, and salt.

    For this step you will need

  2. Step 2 Add the eggs and beat until smooth. Beat in the butter, 1 tablespoon at a time. Stir in enough of the semolina to produce a firm dough.

    For this step you will need

  3. Step 3 (Getting the moisture level right so that the batter holds together in your hand is the tricky part.) Cover and refrigerate for at least 2 hours or overnight.
  4. Step 4 2. Bring a large pot of lightly salted water to a gentle boil. Using 2 moistened soup spoons or your hands moistened with water, form the batter into 1 1/2-inch balls.

    For this step you will need

  5. Step 5 3. Drop the dumplings in the water in batches and stir gently to prevent sticking. Reduce the heat and simmer, uncovered, until they expand and rise to the surface, about 15 minutes.
  6. Step 6 Using a slotted spoon, transfer to a bowl. Serve warm. To keep warm or reheat, place in a 200°F oven.

Austrian Jam-Filled Cheese Dumplings (Gefulte Topfenknodel)

  1. Step 7 In the dumpling batter, omit the onion and add 3 to 5 tablespoons sugar and, if desired, 1 to 2 teaspoons grated lemon zest.

    For this step you will need

  2. Step 8 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.

    For this step you will need

Romanian Cheese-Cornmeal Dumplings (Papanush):

Nutrition information

Calories 413 Carbohydrates 20 g (7%)
Fat 27 g (42%) Protein 21 g (42%)
Saturated Fat 17 g (87%) Sodium 823 mg (34%)
Polyunsaturated Fat 1 g Fiber 1 g (4%)
Monounsaturated Fat 7 g Cholesterol 136 mg (45%)