Cheese & Potato Dumplings
Submitted by Kristint99
Pillowy potato dumplings with cottage cheese and a whisper of nutmeg, boiled until tender and drizzled with melted butter. Eastern European comfort food from scratch.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThese dumplings are old-world comfort in its purest form. Mashed potatoes, cottage cheese, flour, and egg come together into a soft, pillowy dough that gets shaped by hand, boiled until they float, and finished with a generous pour of melted butter.
A touch of nutmeg runs through the dough, adding that warm, slightly sweet note that makes you think of your grandmother’s kitchen even if she never made these.
They’re humble, they’re filling, and they’re the kind of food that makes a cold evening feel a whole lot warmer.
Kitchen Tips
- Let the mashed potatoes cool completely before mixing in the other ingredients. Hot potatoes will cook the egg and make the dough gummy.
- Use just enough flour to bring the dough together. Too much flour makes the dumplings dense and heavy instead of light and tender.
- Don’t crowd the pot. Boil them in batches so they have room to float freely. Crowded dumplings stick together and cook unevenly.
- Try them with browned butter and crispy fried onions on top for an authentic Central European finish.
Ingredients
Directions
Peel potatoes; boil until tender.
Mash; cool.
Add egg, salt, cheese, flour and nutmeg; mix well.
Knead lightly until smooth.
Shape into long thick roll; cut into 1 inch pieces.
Roll into dumplings.
Cook in rapidly boiling salted water until dumplings rise to surface; simmer for 5 to 7 minutes longer or until cooked through.
Drain; pour butter over dumplings.
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