Name: Cheese Dumplings
Ingredients: 1 lb Hoop cheese; 6 Egg yolks; 4 tb Butter; 1 pn Salt; 1 pn Sugar; 1 ts Baking powder; 1/2 lb Flour; 2 tb Bread crumbs; 6 Egg whites; stiffly beaten; 1/4 c Bread crumbs; browned in butter; 4 qt Water.

Repentance is NOT: 1. Merely being ashamed or sorry over sin, although genuine repentance always involves an element of remorse. 2. Merely a human work. It is, like every element of redemption, a sovereignly bestowed gift of God. 3. A pre-salvation attempt to set one’s life in order. It is a command to recognize one’s lawlessness and hate it, to turn one’s back on it and flee to Christ, embracing Him with wholehearted devotion.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		6	– 8

INGREDIENTS

1	lb	Hoop cheese
6		Egg yolks
4	tb	Butter
1	pn	Salt
1	pn	Sugar
1	ts	Baking powder
1/2	lb	Flour
2	tb	Bread crumbs
6		Egg whites; stiffly beaten
1/4	c	Bread crumbs; browned in butter
4	qt	Water.

INSTRUCTIONS

I have not made these for years, but found the recipe in Cooking With Love
and Paprika by Joseph Pasternak.
Drain the liquid from the hoop cheese and ut through a fine sieve. Mix it
with the egg yolks, butter, salt, sugar, baking powder, flour and bread
crumbs. Blend well, then fold in the stiffly beaten egg whites.
Bring 4 quarts water to a boil with 1 Tbsp. salt. Wet your hands and form
the dumpling dough into small balls, using about 1 Tbsp. for each. Drop the
balls into the boiling water. When they come to the surface they should be
done, but taste one to make sure. Remove them from the water with a slotted
spoon.
Have the browned bread crumbs ready in a heatproof dish. Roll the dumplings
in the dish to coat them thoroughly with crumbs, and keep warm/. Serve with
a side dish of sour cream, or as a dessert with sour cream, sugar and
cinnamon.
Posted to JEWISH-FOOD digest by Joan Callaway <joancallaway@mother.com> on
May 05, 1998

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