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Title: Southern Cheese Dumplings
Categories: Dumpling
Yield: 8 Servings
| 2 | 16 oz cartons small curd cottage cheese | |
| 1 | Egg | |
| 2 | tb | Onion; finely chopped |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 | Eggs; beaten | |
| 1 1/2 | ts | Salt |
| 1/4 | c | Plus 2 tablespoon milk |
| 3 3/4 | 1/2 cups flour; (up to 4) | |
| 2 1/2 | qt | Water |
| 2 | ts | Salt |
| 1/4 | c | Butter |
| 6 | sl | Bread |
| Egg topping: | ||
| 6 | Eggs | |
| 1 1/2 | c | Half and half |
| 1 | ts | Salt |
| 1/4 | c | Butter |
Combine cheese, 1 egg, onion, half and half, 1 teaspoon salt and pepper, mixing well and set aside. (the onion really needs to be very finely chopped) Combine 3 eggs, 11/2 teaspoon salt and milk in a large mixing bowl. Stir in enough flour to make a stiff dough. Turn dough out on a lightly floured surface. Roll dough 1/8 inch thick; cut into 41/2 inch squares. Place a heaping tablespoon of cheese mixture in center of each square; bring opposite corners together and seal. Combine water and 2 teaspoons salt in a large Dutch oven; bring to a boil. Drop dumplings into boiling water; boil gently for 5 minutes, or until dumplings are cooked. Drain; arrange dumplings in a large serving bowl. Spoon Egg Topping over dumplings. Melt butter in a large skillet. Add bread cubes, and saute' until browned; sprinkle over egg topping. Egg Topping: Combine eggs, half and half, salt, mix well. % Melt butter in a large skillet, pour egg mixture into skillet. Cook over low heat, stirring gently, until done.
Tootie Notes: This recipe came from the above book in 1980. My Mother made these but after comparing her recipe and this one I detected just slight differences and, (please forgive me Mother Dear) I have found this one to have a little more cheese taste. Mother made her's with homemade cottage cheese-perhaps that is the difference. Any way: If you will note above I have added a %-this is to show you a little trick. Mother made egg gravy with this recipe and to that she might add canned green peas and carrots with left over chicken pieces or some other things. At the point of the % add about 2 tablespoons flour and use 1/2 to 3/4 cups water added to the half and half. Stir til it thickens over low heat. She would slice the eggs and then add to the gravy and add the peas, carrots and meat. Drain the vegetables well. I use the egg gravy a lot with several dishes and really enjoy the taste with poultry and ham.
Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Cooking Across the South
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