- Cooking Time: 15-20 minutes
- Servings: 6-8
- Preparation Time: 1 hour
- Simple pasta dough: any simple pasta dough will work. However, don't use a high egg dough or they will be tough and heavy.
- 2 cups A/P flour (+ or -)
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon vegetable oil
- 1/2 cup warm water
- 12 oz farmer cheese (or full fat cottage cheese drained overnight)
- 3 oz grated Havarti cheese
- 10 oz sour cream
- 2 large eggs, separated
- 1/2 teaspoon salt
- 5 tablespoons finely crushed Archway Gingersnaps
- 1/2 stick salted butter, melted
- 2 tablespoons chopped fresh flat-leaf parsley or arugula
- Other items:
- Wet cheesecloth, kitchen twine, and a smooth towel or pastry cloth
- In a medium glass bowl; mix salt and flour with a fork.
- Make a well and add egg, oil, and water.
- Knead until dough is smooth and supple; about 5-7 minutes. Be careful to add only enough flour to keep it from sticking. Quick and short kneading strokes will help.
- Rinse bowl and microwave for 2-3 minutes. Leave dough on board and cover with warm bowl. Let rest for 30-45 minutes. It won't rise it just needs to mellow a bit.
- I like my cheese mixture fairly smooth. If you like the curd style omit this part. Mix cheeses and sour cream in mixer with a paddle attachment until fairly smooth. Mix on medium low as to not breakdown the cheese. Add egg yolks, salt, 2 tablespoons Archway Gingersnap cookies, stir to incorporate. In a separate bowl; beat egg whites to stiff peaks.
- Gently fold the whites into the cheese mixture.
- Cover workspace with a large flour sack style towel or cloth. Flour it liberally!
- Roll dough to a large rectangle, approximately 2 feet by 1 1/2 feet. Leave the dough to rest if it starts to pull back and become hard to roll. Patience is key. Sometimes it takes 30 minutes for me to roll the dough because I let it rest often. You want so thin that you can literally read through it.
- Bring a large pot of salted water to boil.
- Brush melted butter on the rolled dough. Sprinkle remaining crushed Archway Gingersnap cookies and parsley, then spread on the cheese mixture. Leave an inch on each side and a couple of inches down the middle as you are going to make 2 rolls out of this piece.
- Use the towel to roll the dough. Avoid touching it with your hands as it will tear.
- Lay down the damp cheesecloth and use the towel to roll it onto the cheesecloth.
- Roll it up in the cheese cloth as sung as you can. Make two ties down the middle and cut in between to separate. Tighten the other ends and tie them off as well.
- Boil for 15 or 20 minutes, until the rolls float. Be careful not to overboil as this is fresh pasta and doesn't take as long.
- Make a simple sauce, I prefer a garlic butter sauce.
- Unwrap the cooked roll, slice, and serve with sauce.
NotesThis is an Eastern European recipe. It is similar to the verenika that I grew up with. But instead of separate dumplings the it is rolled similar to a strudel, boiled hole, and then sliced before serving. You would think that it would be a total gut bomb but if the time is taken to roll the dough super thin the dish comes out amazingly light.
You can also make this a dessert dumpling easily by adding jam to the filling (either to the cheese mixture or spreading as a separate layer) and omitting the parsley.
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