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1 egg
Beat egg. Add to cheese and mix thoroughly. Add flour to mixture. Mix until it forms a dough. Knead dough well, then put in refrigerator for 3 to 4 hours.
Roll out with rolling pin. Cut squares of dough. Put pitted plum or apricot in center. Fill some sugar into plum and wrap dough around it.
In large pot, bring water to a boil. Slowly drop dumplings in boiling water. Let cool 25 minutes.
Remove and roll in a pan with bread crumbs that have been browned in butter.
Poster's Notes:
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
1/2 pound farmer cheese
1 cup flour
1/2 tsp. salt
Bread crumbs
Butter, for browning
1 pound plums or apricots, pitted
Sugar, enough to fill fruit
When Fanny first submitted the recipe to the shul cookbook she told me nothing about the browned bread crumbs and when I asked her, she said, "but everybody knows they are rolled in browned bread crumbs!" Part of the fun of editing a cookbook. Getting quantities was often difficult as many of the women were "sheet arein"(sp?) cooks, who just throw it in. I never got clear instructions or quantities as to how much bread crumb and how to brown them in the butter.