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Ingredientes
- 1 lb Hoop cheese
- 6 x Egg yolks
- 4 Tbsp. Butter
- 1 pch Salt
- 1 pch Sugar
- 1 tsp Baking pwdr
- 1/2 lb Flour
- 2 Tbsp. Bread crumbs
- 6 x Egg whites, stiffly beaten
- 1/4 c. Bread crumbs, browned in butter
- 4 quart Water.
Direcciones
- I have not made these for years, but found the recipe in Cooking With Love and Paprika by Joseph Pasternak.
- Drain the liquid from the hoop cheese and ut through a fine sieve. Mix it with the egg yolks, butter, salt, sugar, baking pwdr, flour and bread crumbs. Blend well, then mix in the stiffly beaten egg whites.
- Bring 4 qts water to a boil with 1 Tbsp. salt. Wet your hands and form the dumpling dough into small balls, using about 1 Tbsp. for each. Drop the balls into the boiling water. When they come to the surface they should be done, but taste one to make sure. Remove them from the water with a slotted spoon.
- Have the browned bread crumbs ready in a heatproof dish. Roll the dumplings in the dish to coat them thoroughly with crumbs, and keep hot/. Serve with a side dish of lowfat sour cream, or possibly as a dessert with lowfat sour cream, sugar and cinnamon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 686g | |
| Recipe makes 6 servings | |
| Calories 233 | |
| Calories from Fat 74 | 32% |
| Total Fat 8.41g | 11% |
| Saturated Fat 5.01g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 366mg | 15% |
| Potassium 56mg | 2% |
| Total Carbs 33.88g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.7g | 0% |
| Protein 4.89g | 8% |
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