Italian Cheese Dumplings Recipes

CENTRAL EUROPEAN CHEESE DUMPLINGS

Central European Cheese Dumplings image

Provided by Gil Marks

Categories Egg Onion Appetizer Hanukkah Quick & Easy Cream Cheese Goat Cheese Kosher Shavuot Boil Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 16 dumplings, 5 to 6 servings

Number Of Ingredients 7

Ingredients

1 3/4 cups (14 ounces) pot or soft goat cheese
1/4 cup (2 ounces) cream cheese or mascarpone, softened
1/4 cup grated onion
1 teaspoon table salt or 2 teaspoons kosher salt
2 large eggs, lightly beaten
2 tablespoons unsalted butter, softened
About 3/4 cup semolina flour, farina (not quick-cooking), or matza meal

Steps:

1. In a food processor or blender, or with an electric mixer, combine the cheeses, onion, and salt. Add the eggs and beat until smooth. Beat in the butter, 1 tablespoon at a time. Stir in enough of the semolina to produce a firm dough. (Getting the moisture level right so that the batter holds together in your hand is the tricky part.) Cover and refrigerate for at least 2 hours or overnight. (The semolina absorbs moisture from the batter and firms it.)
2. Bring a large pot of lightly salted water to a gentle boil. Using 2 moistened soup spoons or your hands moistened with water, form the batter into 1 1/2-inch balls.
3. Drop the dumplings in the water in batches and stir gently to prevent sticking. Reduce the heat and simmer, uncovered, until they expand and rise to the surface, about 15 minutes. Using a slotted spoon, transfer to a bowl. Serve warm. To keep warm or reheat, place in a 200°F oven.
Austrian Jam-Filled Cheese Dumplings (Gefulte Topfenknodel)
In the dumpling batter, omit the onion and add 3 to 5 tablespoons sugar and, if desired, 1 to 2 teaspoons grated lemon zest. Press a deep indentation into the cheese balls, fill with about 1/4 teaspoon lekvar (prune butter) or other jam (about 1/4 cup total), and press the dough around the filling to enclose. Cook as above. Serve with sweetened whipped cream, cinnamon sugar, or jam.
Romanian Cheese-Cornmeal Dumplings (Papanush):
Omit the onion and substitute 1/2 to 3/4 cup fine-grind yellow cornmeal for the semolina.

CHEDDAR CHEESE DUMPLINGS

Cheddar Cheese Dumplings image

Make any stew recipe a little heartier and a lot more delicious with these five-ingredient dumplings featuring ground mustard and sharp cheddar cheese.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 10

Number Of Ingredients 5

Ingredients

1 1/2 cups Gold Medal™ self-rising flour
1/2 teaspoon ground mustard
1/4 cup shortening
1/2 cup shredded sharp Cheddar cheese (2 ounces)
2/3 cup milk

Steps:

Stir together flour and mustard in medium bowl. Cut in shortening, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Dumpling, Sodium 270 mg, Sugar 0 g, TransFat 0 g

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