INGREDIENTS

  • 2 lbs dry-curd cottage cheese or farmer cheese
  • 4 large eggs , beaten
  • 1 1/2 teaspoons salt
  • 2 cups all-purpose flour
  • 10 quarts water

    • GARNISH

  • 1 cup breadcrumbs, lightly toasted in
  • 3 tablespoons butter , in a frying pan

DIRECTIONS

  1. In a medium bowl mash the cheese with a fork. Stir in the eggs, 1/2 teaspoon of the salt, and the flour, all at once.
  2. Turn the dough out onto a floured board and divide it into 4 pieces. Roll each piece out into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into about 10 pieces.
  3. Bring 10 quarts of water to a boil and add the remaining teaspoon salt. Reduce the water to a lightly rolling simmer and add 1/3 of the dumplings to the pot. Simmer, uncovered, until they float to the top.
  4. Remove them with slotted spoon and drain. Continue until all dumplings are cooked.
  5. Serve with a garnish of toasted bread crumbs.