Cheese Dumplings

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cup All purpose flour + more to dust
  • 1/2 tsp Salt
  • 3 tbsp Sugar

• Dairy

  • 4 tbsp Butter, soft or melted
  • 15 oz Ricotta cheese

Found on natashaskitchen.com

Description

Ingredients

• 15 oz Ricotta cheese
• 2 large eggs
• 3 Tbsp sugar
• ½ tsp salt + ½ Tbsp of salt for water
• 1½ cup all purpose flour + more to dust
• 4 Tbsp butter, soft or melted

Directions

• In a medium size bowl, whisk together 2 eggs, 3 Tbsp of sugar, ½ tsp salt and 15 oz of Ricotta cheese just until well blended.
• Use a spatula to mix in 1½ cups of flour, add more flour if needed just until you can form a ball. Dont overmix or dough can become tough. The less you mix the dough the softer it will be.
• Dust a cutting board with flour, divide the dough ball into quarters and roll each section into a ½ thick strip. Cut each strip into ¼ to ½-inch pieces on the diagonal (only because they are prettier at an angle).
• Bring a pot of water with ½ Tbsp salt to a boil. Carefully drop in the dumplings (try to keep them close to the level of the water when dropping them in or they may splash).
• Lightly boil for about 2 minutes without stirring until dumplings float to the top. Remove with a slotted spoon into a colander and lightly rinse with cold water to remove excess starch. Toss/swirl with melted or softened butter. I boiled it in two batches using the same water, but you could probably boil them all at once.
• Serve with sour cream. We love to sauté dumplings afterwards until they are golden brown; especially leftovers. Oh yum.