Polish White Cheese Dumplings (Kluski Leniwe)

Tri-City HeraldFebruary 18, 2013 

The cover of the Food & Wine section Feb. 20 will feature dressing up popcorn for an Oscars viewing party. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.



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 1 1/2 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.

From: The Miami Herald, The recipe was adapted from the book Authentic Polish Cooking by Marianna Dworak.

Tri-City Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service