Cheese Dumplings
- sour milk biscuit dough
- Cottage cheese
Make an ordinary biscuit dough stiff and firm-the stiffer the better. Have cheese drained and cold, seasoned with pepper and salt. Take a piece of dough the size of a large egg, pat it flat in the hands, also pulling and shaping it to fit the hollow of the hand, with edges extending to fingers and wrist. In center of dough place a heaping tablespoon of cheese, using other hand to press sides of dough together, making dumplings oblong in shape and flat where edges are pinched together. Drop into a kettle of boiling water and let boil 20 minutes, turning them once. Have a frying pan steaming hot, lift out dumplings carefully, and slip into frying pan. Cover and fry a rich golden brown on both sides. Serve hot with sweet cream to which some salt has been added. Baking powder biscuit dough may be used.
Submitted by Jul 27, 2009
15 min
30 min
45 min