1/2 lb Farmer's cheese or ricotta
1 lg Egg
2 tb Sugar; omit if making savory
1/4 ts Salt
3/4 c (70 g) cake flour
3/4 c (70 g) all-purpose flour
4 tb Butter
Lots of water for boiling
Whisk together the egg, cheese, sugar, and salt together
in a mixing bowl just until homogeneous.
Stir in the flours and mix lightly with a wooden spoon.
Use your hands, if you feel you have more control that
Sometimes, the specified amount of flour is enough to
form a ball of dough. Sometimes, you need to add more.
If the dough is too sticky, add one tablespoon of each
flour into it just until you can form a ball.
No need to knead it as if you’re making pasta or bread
dough. In fact, the less you mix the dough, the lighter
your dumplings will be. The dough is not supposed to be
elastic and super smooth. If the exterior of the dough
ball is still a tad sticky, dust your counter top with
just enough flour to allow you to shape and cut the
dough; nothing more.
Boil lots of water in a large pot. You’re cooking these
Divide the dough ball into quarters. Roll each quarter
into a 1/4" thick rope. Cut each rope into 1/2" pieces
on the diagonal.
Put 2 tablespoons of butter in a bowl; set aside.
When the water comes to a full boil, gently drop the
dumplings in. Let them cook undisturbed. Within a couple
of minutes, they’ll float to the top at which point,
scoop them out with a slotted spoon and place them in a
colander. Rinse them very briefly with cold water. This
helps rinse off some residual starch which makes them
Immediately put the rinsed dumplings, which are still
warm, into the butter bowl. Swirl the dumplings around.
The residual heat in the dumplings will melt the butter
and the swirling helps ensure that each dumpling is
coated with the melted butter.
The dumplings are now ready to serve with your choice of
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