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topfenknodel (cottage Cheese Dumplings — Austria) 1/4 Cup Butter (not Margarine)
2 Eggs, Separated
1 1/2 Cups Dry Curd Cottage Cheese
1/2 Teaspoon Salt
1 Cup Flour
melted Butter melt The 1/4 Cup Butter And Stir Into Egg Yolks Until Creamy. Scoop The Dry Curd Cottage Cheese Into Your Blender Or Food Processor And Make Into A Purée. Blend Into Egg Yolk Mixture With Salt. Beat Egg Whites Until They Will Hold A Peak And Fold Gently Into The Cheese Mixture. Add Enough Flour To Make Stiff Batter. Bring A Deep Pan Of Water To A Gentle Boil And Add 1 Teaspoon Salt. Drop Dumplings Into Boiling Water And Cook Until They Rise To The Surface. Drain And Serve With Melted Butter. note: These Can Also Be Served With Fruit For Brunch Or Dessert. |
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