CENTRAL EUROPEAN CHEESE DUMPLINGS
Provided by Gil Marks
Categories Egg Onion Appetizer Hanukkah Quick & Easy Cream Cheese Goat Cheese Kosher Shavuot Boil Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 16 dumplings, 5 to 6 servings
Number Of Ingredients 7
Steps:
- 1. In a food processor or blender, or with an electric mixer, combine the cheeses, onion, and salt. 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. (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. (The semolina absorbs moisture from the batter and firms it.)
- 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.
- 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. 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)
- In the dumpling batter, omit the onion and add 3 to 5 tablespoons sugar and, if desired, 1 to 2 teaspoons grated lemon zest. 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. Cook as above. Serve with sweetened whipped cream, cinnamon sugar, or jam.
- Romanian Cheese-Cornmeal Dumplings (Papanush):
- Omit the onion and substitute 1/2 to 3/4 cup fine-grind yellow cornmeal for the semolina.
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Oman Oman2
[email protected]These dumplings were a bit too cheesy for my taste. I think I'll use less cheese next time.
Abdullah Pop
[email protected]I've never had cheese dumplings before, but I'm so glad I tried this recipe. They're amazing!
samim muslim
[email protected]These dumplings are the perfect side dish for any meal. They're hearty and filling, but not too heavy.
David Merritt
[email protected]I'm not sure what I did wrong, but my dumplings turned out really dry. I think I might have overcooked them.
Shahajalal Nirob
[email protected]These dumplings are a little bland for my taste. I think I'll add some herbs and spices next time.
Thomas Grier
[email protected]I love that these dumplings can be made ahead of time. It makes them perfect for busy weeknights.
Samola Richards
[email protected]These dumplings are so versatile. I've served them with soup, salad, and even as a main course. They're always a hit.
md:akramul Khan
[email protected]I tried making these dumplings gluten-free, but they didn't turn out well. I think I'll stick to the original recipe next time.
Rafa Serrano
[email protected]I've made these dumplings several times now and they're always a crowd-pleaser. Everyone loves them!
Anais Castaneda
[email protected]These dumplings were a breeze to make. I had them on the table in under 30 minutes.
SGTop 13
[email protected]I'm not a big fan of cheese, but I thought these dumplings were really good. The bread and cheese complemented each other perfectly.
Adnan Rahim
[email protected]These dumplings are the perfect comfort food. They're so warm and cheesy. I love them!
Haadi Nawaz Khan
[email protected]The dumplings were a little too dense for my taste. I think I'll try a different recipe next time.
Christopher Willis
[email protected]I added some chopped ham and onions to the dumplings for a savory twist. They were delicious!
lisa-ann james
[email protected]These cheese dumplings were a hit with my family! They were so easy to make and turned out perfectly fluffy and cheesy.