Cheese & Potato Dumplings
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
|
|
| 1 | each |
eggs
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | cup |
cottage cheese
|
*
|
| 1 | cup |
all-purpose flour
|
|
| 1 | x |
nutmeg
to taste |
*
|
| ¼ | pound |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
|
|
| 1 | each |
eggs
|
|
| 7.5 | ml |
salt
|
|
| 118 | ml |
cottage cheese
|
*
|
| 237 | ml |
all-purpose flour
|
|
| 1 | x |
nutmeg
to taste |
*
|
| 113.4 | g |
butter
melted |
|
Directions
Peel potatoes; boil until tender.
Mash; cool.
Add egg, salt, cheese, flour and nutmeg; mix well.
Knead lightly until smooth.
Shape into long thick roll; cut into 1 inch pieces.
Roll into dumplings.
Cook in rapidly boiling salted water until dumplings rise to surface; simmer for 5 to 7 minutes longer or until cooked through.
Drain; pour butter over dumplings.
