North Croatian Farmers Cheese Dumplings Recipes

Steps:

• Mix well whole eggs and lard. Drain the cheese and add into eggs. Add whole semolina, mix well and leave at least two hours in refrigerator. Longer it stays in refrigerator, better dumplings.
• Heat large pot with water until it boils. Keep boiling.
• Soak your hands in cold water and make balls; Golf-ball size. Put them one after another into boiling water and cook until they start to float on the surface and than 3-5 more minutes. It really depends how hard are your dumplings (that means you have to stick to the recipe).
• To serve as a side dish to meat and sauce, fry some breadcrumbs on butter and put the dumplings into the pan, and fry with breadcrumbs just to stick it to the dumplings. Serve warm.

Steps:

• Combine corn meal, flour, baking powder, sugar& onion salt, mix well.
• Stir in the cheddar.
• In another bowl whisk together milk, yogurt& egg& jalapeno (if using).
• Combine the egg mixture with the dry ingredients, stir until dry ingredients are just moistened (the batter should be lumpy).
• Pour into a 9" square sprayed with veggie oil.
• Bake in 400F oven for about 25 minutes or until a toothpick comes out clean when inserted in the middle of the pan.
• Cool 10 minutes, cut into squares& serve.
• If you want to make dumplings spoon the batter over your favorite stew and simmer covered for about 10 minutes or until just firm MMmmmmm.

Steps:

• Cook potato in skin until soft (like for potato salad). When ready peal the skin and mash potato on flat surface. Be careful it is very hot.
• Add butter (crush it a bit to speed melting), flour, semolina, nutmeg and salt. Make it into a dough, and when cools it a bit add two eggs. You will think now that you make a big mistake because it will turn very wet, but you have to be firm and continue to make dough. It is OK to add more flour.
• The right amount of flour will be clear to you after you make this several times, this is amount I usually put. It also depends on quality of potato; some are softer than others. When the dough is firm, but soft enough, make the dumplings.
• Cut a piece of dough and roll around cleaned and washed plum. The dough shouldn't be more than 1 cm thick. If you make it without plum stone, break the plum into half, remove the stone and put a sugar cube instead. After that, do as previously mention.
• At this point you can freeze the whole amount of dumplings, but do it on flat surface making sure they don't touch. After they freeze, you can put them in a bag.
• If you want to cook them right away, use large pot, fill with water up to 2/3 and add some oil. When water boils, put the dumplings into the water and cook until they start to float on the surface. You may use a toothpick to check if they are soft.
• In the meantime melt butter in a frying pan and fry some breadcrumbs. When removing dumplings from the pot put them into hot butter with breadcrumbs and fry them just a bit to reduce surplus of water.
• You may serve them as a desert, but also as a lunch, of course amount of dumplings will differ in both cases.
• When you open the dumplings, you may put some sugar over it and also some grounded cinnamon. Some people add sour cream over dumplings, but I don't like it that way.

Steps:

• Make dough:
• Stir together flour and salt in a bowl. Make a well in flour mixture and add egg, oil, and water, then gently beat with a fork, gradually incorporating shallow scrapings from inside flour wall to form a dough. Knead on a lightly floured surface, adding just enough flour to prevent dough from sticking, until dough is smooth and elastic, 6 to 8 minutes.
• Rinse a 2-quart bowl with hot water and dry it, then invert over dough. Let dough stand, covered, 30 to 60 minutes.
• Make cheese filling:
• Stir together farmer cheese, sour cream, egg yolks, salt, and 1 tablespoon bread crumbs in a bowl. Beat egg whites in another bowl with an electric mixer at medium speed until they just hold stiff peaks. Fold whites into cheese mixture gently but thoroughly.
• Roll and fill dough:
• Bring an 8- to 10-quart pot of salted water (see Tips, page 141) to a boil.
• Meanwhile, cover table with tablecloth, allowing cloth to hang over edges, and dust cloth lightly with flour (it isn't necessary to dust overhang). Lightly flour dough and roll out on cloth with rolling pin, as evenly as possible, into a 24- by 20-inch rectangle, so that a long side of rectangle is nearest you. Dough should be thin enough for you to see any pattern on tablecloth.
• Gently brush dough with 2 tablespoons butter and sprinkle with parsley and remaining 2 tablespoons bread crumbs. Divide cheese filling into 2 mounds on dough on left and right sides. Spread filling into 2 side-by-side 18- by 10-inch rectangles (with a short side of each cheese rectangle nearest you), leaving a 2-inch space between rectangles and a 1-inch border around outer edges.
• Holding tablecloth edge nearest you tautly, lift up cloth to make dough roll over on itself (away from you). Continue rolling, lifting tablecloth and pulling it toward you until dough is completely rolled (there is no need to use your hands to roll the dough). Cut into 2 rolls through 2-inch space between fillings.
• Carefully transfer 1 roll using a metal spatula onto center of 1 piece of cheesecloth. Fold cheesecloth over roll to cover top and wrap roll, then twist ends of cheesecloth and tie with kitchen string about 1 inch from each end. (Excess cloth on ends helps in lifting roll when boiled.) Wrap second roll in same manner.
• Cook rolls in boiling water (rolls will float), partially covered, 15 minutes. Transfer with a large slotted spoon or skimmer to a shallow baking pan and cool 3 minutes. Cut off kitchen string and unwrap cheesecloth, then transfer rolls to a platter with a metal spatula. Trim off and discard ends of rolls, then drizzle rolls with remaining 2 tablespoons butter. Cut into 1 1/2-inch-thick slices.

Steps:

• In a bowl, combine Bisquick, parmesan and oregano.
• Add milk and stir until a dough forms.
• With Bisquick-dusted hands, roll dough into 12 balls.
• Add the dumplings to soup; cover and simmer until dumplings are cooked through, about 10 minutes.