Haluska Hungarian Potato Dumplings With Cottage Cheese Food

HALUSKA, HUNGARIAN POTATO DUMPLINGS WITH COTTAGE CHEESE

Steps:

• boil, peel, and grate a large starchy potatoe.
• Combine with flour, egg, and salt and pepper to taste.
• Drop by 1/2 teaspoon into a large pot of boiling water.
• Dumplings are done when they float.
• Remove from pot and drain well.
• Empty water from pot and return dumplings to it.
• Sprinkle dumplings with dill weed then combine with cottage cheese (I prefer small curd but either works).
• Re-warm dish to eating temperature (cottage cheese will reduce temperature) and serve.
• Alternatively combine with boiled cabbage instead of cottage cheese (also very tasty).

HERBED POTATO WITH COTTAGE CHEESE

Steps:

• Place all ingredients except paprika, potato and cottage cheese into a cup and microwave 30 seconds or until butter is melted.
• Stir mixture well, cut two slices half way into potato, fill with mixture and place a little over the outside.
• Wrap with foil and bake for one hour at 180 celsius (350 Fahrenheit).
• Remove potatoes from foil, spoon cottage cheese over top and sprinkle with paprika.

TUROSGOMBOC - HUNGARIAN FARMER'S CHEESE DUMPLINGS

Steps:

• Using a wooden spoon, press the farmers cheese through a medium sieve into a large bowl.
• Add the egg, the semolina, and the pinch of salt.
• Mix with wooden spoon until the dough reaches a uniformly stiff consistency.
• Refrigerate mixture for at least 30 minutes.
• Bring a medium pot of salted water to a boil over high heat.
• While the dough chills, prepare the toasted breadcrumbs.
• Melt butter in a nonstick or cast iron pan. Add the bread crumbs, stirring and tossing until a golden brown color is achieved. Remove the pan from the heat and set aside.
• Reduce the water's heat to a simmer.
• Using wet hands to prevent the dough from sticking, form dumplings 2 inches in diameter, and drop them gently into the water. (Do not crowd the dumplings in the water. As the first ones float and are removed you can add new ones to replace them.)
• You may give a gentle stir to ensure the dumplings don't rest on the bottom of the pot.
• When the dumplings float to the surface they are done.
• Using a bamboo strainer or a slotted spoon, remove the cooked dumplings to the pan of bread crumbs.
• Roll the dumplings around until well coated.
• Serve immediately with cinnamon sugar (or plain granulated sugar) and sour cream (we usually thin it with milk so it flows a little better).