- 500 g of farmer’s cottage cheese
- 1 egg
- 2 cups boiled potatoes
- 1 cup of flour
- 2-3 tablespoons of potato starch
- 1 teaspoon of salt
- 2 tablespoons of butter
- 1/2 c of bread crumbs
Press cottage cheese and potatoes through a sieve. Add egg, flour, potato starch and salt. Mix everything together and make a dough (the dough should be firm and shiny). Turn the dough out onto a floured board and make a roll (like for the gnocchi), then flatten it with a knife and make a delicate grate on the top. Cut the roll into small diamonds. In a pot bring the water to a boil, salt it and add the dumplings. Cook them about 3 minutes from the time they float to the top. Remove them with a slotted spoon and served garnished with browned in butter bread crumbs.
Dumplings can be also served with greaves or fried onions.
Translated: Teresa Melcer
przepis w wersji polskiej: PIEROGI LENIWE