Lithuanian Dumplings
rec.food.recipes/Tina Dotzler

Cinnamon Cheese Dumplings
Recipe By : Frances Mockus
Servings : 6

1 pound dry cottage cheese -- drained
1/2 teaspoon salt
1 egg
2 tablespoons sugar -- or to taste
1 tablespoon cinnamon -- or to taste
flour
water

Mix dry cottage cheese, salt, egg, sugar and cinnamon in a bowl. Should be sweet and cinnamon but not overly sweet.

To make dough: In a large bowl place about 2 cups flour and add 3/4 to 1 cup water, mix by hand until well incorporated and not too sticky. May need more or less water or flour.

To fill dumplings: Roll out dough to 1/4 inch thick and place about 1 tablespoon of filling on dough and fold dough over to close. Cut out dough with cuter, glass or whatever you have that is appropriate size. Pinch seams closed to seal.

Boil until they float and are soft to the touch. Serve with butter and salt.

NOTES : Can use ricotta cheese instead of dry cottage cheese but you will need to drain water out.

Tarragon Cheese Dumplings
Recipe By : Frances Mockus
Servings : 4

1 pound dry cottage cheese -- drained
1/2 teaspoon salt
1 egg -- beaten
1/8 cup bacon -- finely chopped
1 tablespoon dried tarragon -- crushed
flour
water

Place dry cottage cheese in bowl and break up pieces by hand until fine. Add egg, salt, bacon and tarragon and mix well.

To make dough: In a large bowl place about 2 cups flour and add about 3/4 to 1 cup water mix by hand until well incorporated and not too sticky. May need more or less flour or water.

To fill dumplings: Either take a small ball of dough and flatten into a round and fill with tarragon cheese filling. Pinch seam closed and twist to seal or roll out dough to 1/4 inch thick and place filling on dough and fold dough over. Cut out dough with a cutter, glass or whatever is appropriate size. Pinch seam closed and twist seam to seal.

Boil until they float and are soft to the touch.

NOTES : Can use ricotta cheese instead of dry cottage cheese. Will need to drain ricotta.