Title: Cheese Dumplings
Categories: Dumpling Cheese
Yield: 5 Servings

2 1/2	c	Cottage cheese; drained
		Salt
3	tb	Butter
4		Egg yolks
5		Egg whites
1 1/4	c	Flour
2	tb	Bread crumbs
3	tb	Butter
St	rain	cheese through sieve.

Cream butter, add egg yolks, one at a time, salt, add cheese, cream.

Beat egg whites, fold into mixture, sprinkle with flour and mix dough lightly.

Place dough on floured board, form into a rather thick roll, flatten with knife, score, cut into small pierogi (pierogi expand during cooking).

Drop pierogi in portions into boiling salted water, cook, remove with draining spoon onto round platter, dot with browned butter and bread crumbs (polonaise topping) and serve immediately to avoid their becoming flat. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett.

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