Side Dish

Polish White Cheese Dumplings (Kluski Leniwe)

 

From Linda Cicero’s Cook’s Corner Column

Side Dish

Polish White Cheese Dumplings (Kluski Leniwe)

16 ounces farmer cheese (or dry curd cottage cheese)

1 tablespoon butter, optional

2 eggs, separated

1 cup flour

Salt to taste

Mash the cheese with a fork. If using butter, melt it and mix with the egg yolks. Otherwise, mix the yolks with the cheese and flour and add a pinch of salt. Beat the egg whites until light and fluffy and add to the dough.

Knead into a smooth dough and separate into thirds, rolling each into a log about 1/2 inch thick. Flatten the top gently and cut across diagonally with a knife into pieces about 1 by 11/2 inches.

Bring a large pot of salted water to a boil and slide in the dumplings about 20 at a time, cooking for about 3 minutes, until they rise to the top. Remove with a slotted spoon. Drizzle with melted butter, sprinkle with sugar or enjoy with yogurt or sour cream. Makes 3 servings.

Per serving: 308 calories (12 percent calories from fat), 4 g fat (1.4 g saturated fat, 1.4 g monounsaturated fat), 135 mg cholesterol, 24 g protein, 42 g carbohydrates, 1.1 g fiber, 547 g sodium.

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