Knedle with Curd Cheese

Knedle is yet another word in Polish which is translated as dumpling.

Some knedle are made with pierogi dough and others can be made with potatoes.

Here they are made with curd cheese or twaróg (if using yoghurt cheese it should be really well drained).

This recipe is based in one that can be found in what I call my Kuchnia Polska “Bible”.

They should be served immediately after boiling with melted butter or soured cream.

INGREDIENTS

• 500g twaróg
• 100g semolina
• 4 eggs – seperated
• 30g plain flour
• 30g butter
• 3 tablespoons of milk
• Salt
• *
• Serve with meted butter or with butter and bread crumbs or soured cream

METHOD

• In a small bowl cover the semolina with the milk and leave for 30 minutes.
• Sieve the cheese and grind it.
• Beat the butter and add the yolks – 1 by 1.
• Add the cheese and the semolina and mix to a smooth mixture.
• Whisk the whites and add to the mixture.
• Flour your hands and take pieces of the mix to make ‘balls’ the size of ‘walnuts’.
• Test by adding 1 to boiling water – if too loose add a little more flour.
• Cook in boiling salted water, cover whilst cooking.
• Use a slotted spoon to remove them from the water.
• Place them in a colander and then in a bowl.

Page 209