Makes about 20 dumplings [dairy]
16 ounces (2 cups) farmer or pot cheese
1 to 3 tablespoons sugar (optional)
1 teaspoon grated lemon zest (optional)
½ teaspoon table salt or 1 teaspoon kosher salt
2 large eggs, lightly beaten
2 tablespoons softened butter or olive oil
About ½ cup fine cornmeal
16 ounces (2 cups) farmer or pot cheese
1 to 3 tablespoons sugar (optional)
1 teaspoon grated lemon zest (optional)
½ teaspoon table salt or 1 teaspoon kosher salt
2 large eggs, lightly beaten
2 tablespoons softened butter or olive oil
About ½ cup fine cornmeal
1. In a food processor fitted with a metal blade, blender, or electric mixer, combine the cheese, sugar, zest, and salt. Add the eggs and beat until smooth. Beat in the butter, 1 tablespoon at a time. Stir in enough cornmeal to produce a firm but soft dough. Cover and refrigerate for at least 2 hours or overnight.
2. Bring a large pot of lightly salted water to a low boil. With moistened hands, form heaping tablespoons of batter into 1½-inch balls.
3. Drop the dumplings in the water. Reduce the heat to medium-low and simmer, uncovered, until cooked through, 10 to 15 minutes (they are done about 5 minutes after they rise to the surface). Remove the dumplings with a slotted spoon. If not serving immediately, keep warm in a 200°F oven.
2. Bring a large pot of lightly salted water to a low boil. With moistened hands, form heaping tablespoons of batter into 1½-inch balls.
3. Drop the dumplings in the water. Reduce the heat to medium-low and simmer, uncovered, until cooked through, 10 to 15 minutes (they are done about 5 minutes after they rise to the surface). Remove the dumplings with a slotted spoon. If not serving immediately, keep warm in a 200°F oven.
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