| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
To 6 |
INGREDIENTS
| 2 |
c |
Well-drained; large-curd cottage cheese, farmer cheese, or pot cheese |
| 1 |
tb |
Butter; softened to room temperature |
| 1 |
ts |
Salt |
| 3 |
|
Eggs;, separated, plus 1 egg yolk |
| 1 |
c |
All-purpose flour |
|
|
Approximately 2 quarts salted water |
| 1 |
c |
Breadcrumbs; browned in |
| 1/2 |
|
Stick butter |
INSTRUCTIONS
TOPPING
More from the Dumpling Cookbook
Press the cheese through a sieve into a bowl. Blend in the softened butter.
Add the salt, egg yolks, and flour. Blend well.
Beat the egg whites until stiff but not dry and fold them into the cheese
mixture.
Bring the salted water to a boil. Drop tablespoons of the batter into the
boiling water. Cook about 5 minutes or until the float from the top. Text
one to see if it is cooked all the way through before removing all. When
ready, drain using a slotted spoon.
Cover the hot kluski with the sautéed breadcrumbs and serve.
Klushki can be held arranged in a buttered baking dish and kept warm in a
250 degree oven.
Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Mar 01, 1998
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