Quick Slovenian Cheese Dumplings Recipes

CHEDDAR CHEESE DUMPLINGS

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.

TRADITIONAL SLOVAK HALUSKI

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
• Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
• Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
• Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

QUICK SLOVENIAN CHEESE DUMPLINGS

Steps:

• Crumble cheese. (Can use processor for smoother texture.) Add beaten eggs, salt, butter and flour. Mix well. Chill for easier handling.
• Pat and roll dough with hands on a floured board so it will be 1" in diameter, like a sausage. Cut into 1-1/2" pieces.
• Bring 3 qts. water to a brisk boil and drop in ALL the dumplings. Cook for 15 minutes COVERED. Water must boil briskly all the while.
• Serve with buttered bread crumbs.
• Can make ahead and refrigerate.

SLOVENIAN SWEET CHEESE DUMPLINGS WITH ALMONDS

Steps:

• Add whipping cream and sugar to a saucepan. Stir and place over medium-high heat. Bring to a boil, then simmer for 6 - 8 minutes. The cream should thicken and cover the back of the spoon. Stir from time to time while cooking.
• In a separate pan, melt the butter over medium heat. Add the breadcrumbs, sugar, finely chopped almonds, and ground almonds. Stir and pan-fry for 3 - 4 minutes. Remove from the heat and season with ground cinnamon.
• Divide the whipping cream mixture between four plates. Place a warm štrukelj on top and sprinkle with toasted breadcrumbs. Serve as soon as possible.

TUROSGOMBOC - HUNGARIAN FARMER'S CHEESE DUMPLINGS

Steps:

• Using a wooden spoon, press the farmers cheese through a medium sieve into a large bowl.
• Add the egg, the semolina, and the pinch of salt.
• Mix with wooden spoon until the dough reaches a uniformly stiff consistency.
• Refrigerate mixture for at least 30 minutes.
• Bring a medium pot of salted water to a boil over high heat.
• While the dough chills, prepare the toasted breadcrumbs.
• Melt butter in a nonstick or cast iron pan. Add the bread crumbs, stirring and tossing until a golden brown color is achieved. Remove the pan from the heat and set aside.
• Reduce the water's heat to a simmer.
• Using wet hands to prevent the dough from sticking, form dumplings 2 inches in diameter, and drop them gently into the water. (Do not crowd the dumplings in the water. As the first ones float and are removed you can add new ones to replace them.)
• You may give a gentle stir to ensure the dumplings don't rest on the bottom of the pot.
• When the dumplings float to the surface they are done.
• Using a bamboo strainer or a slotted spoon, remove the cooked dumplings to the pan of bread crumbs.
• Roll the dumplings around until well coated.
• Serve immediately with cinnamon sugar (or plain granulated sugar) and sour cream (we usually thin it with milk so it flows a little better).