This recipe comes from the mother of a student of mine, which in turn got in from her mother, and so on.
While a sweet dish, it's served for dinner.
Ingredients:
700-800 grams of cottage cheese (probably around three-four cups) (NOTE: The best cheese for this is twaróg (called quark in English, I believe.) It's like a drier form of cottage cheese.)
3 tablespoons of flour (more if needed)
2 eggs
Pinch of salt
Butter (optional)
Bread crumbs (optional)
Sugar (optional)
In two separate bowls, separate the egg whites and the yolks. Beat the whites until stiff like a meringue. Combine first four ingredients (including both egg whites and yolks) into large mixing bowl and mix thoroughly until a sticky dough has formed. Start boiling some water.
Divide the dough into two equal balls; roll balls between palms and a floured surface to form a mid-sized 'ropes' of dough about two-inches thick. Cut the ropes into pieces, maybe a half-inch thick. Place the pieces into the boiling water and cook them for three (3) minutes. Retrieve the dumplings using a slotted spoon and place on a dish.
Smother with butter; sprinkle with bread crumbs; sprinkle with sugar; serve.
The bread crumbs, sugar, and butter are optional. You may wish to serve them in a white-cheese sauce, or as traditional pierogi (or however you wish.)
There are several variations of this recipe. Some call for potatoes (use 75% of the cheese and add in 200g of cooked, mashed potatoes.) Experiment a little and see what works!
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10 comments:
nice blog, ive just redaed it all, it took me 2 hrs, and i really liked it!
best regards,
Tichy
Why thank you. You flatter me too much.
I aim to please.
Thank you I am typing out all my grandmothers recipes and your translation and background really helps me. the recipes are almost identical. Perhaps you can answer a question for me. My Grandmother (Polish descent) made a "dumpling" that my great grandmother (Bohemian descent) made. But a polish woman once told me they had another name. Would you knwo the name?? The are a thick and heavy pasty batter of milk, eggs, flour, salt,a nd baking powder dropped by large serving spoons into boiling water and cooked. They are bready inside and heavy. They were served with pan gravy or juices from meat. I would love to know the real name for these and any info. The woman told me they were "old peasant food" and that they aren't really eaten anymore. We Eat them and love them! Thank you!
I think you're talking about knedliky. I think they're more of a part of Czech cuisine. I had them quite often in Prague, but that's about as far as I know.
I think they can also be steamed in addition to being boiled.
As far as 'dumplings' go, they're more akin to what I was brought up believing what dumpling was.
I think what momma is refering to might be kluski lane.
my mom used to call pierogi "pidehe" or something to that affect.. can you help me with the spelling?
my mom used to call pierogie 'pidehe' or something to affect. can you help me with the spelling.. is this slang.. my whole family calls them this
—Koswizard, I haven't been able to find anything about "Pidehe". The Poles I've confronted about this looked at me queerly and shook their heads.
They might be Czech or Slovak or something, but I'm not sure.
We always called them "Pedeheh", too. Both my parents were Ukranian as were their parents..
Correct spelling?? Who knows..
BUT, here's a footnote....My grandfather was actually born in Austria....
Well, I searched for Pedeheh (pideheh, pedaheh, pidaheh) apparently they're just Canadian anglicization of Ukrainian words for pierogi. It's kind of like how Americans call them 'perogis' (and in Poland they call chips, 'chipsy.')
Oh, and has anyone ever used this recipe?
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