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.
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
Never miss a local story.
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.