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Sunday, March 21, 2010

Potato Dumplings with Sheep's Milk Cheese - Hungarian Dodole or Strapacka

This recipe for potato dumplings with sheep's milk cheese, preferably Liptauer, is known as dodolein Hungarian or strapacka in the northern part (Slovakia) of Hungary.

Because bacon drippings are used, this isn't entirely a Lenten or vegetarian dish. But, if oil is used instead, it can become one, especially if sauteed cabbage or sauerkraut is added. These dumplings can be served as a main course or side dish and, in a pinch, goat cheese can be substituted for the sheep's milk cheese.

Makes 6 to 8 servings of Hungarian Potato Dumplings with Sheep's Milk Cheese - Dodole or Strapacka
Prep Time: 30 minutes
Cook Time: 10 minutes
1 1/2 cups (about 2 large) grated raw potatoes
3/4 cup all-purpose flour
1/2 teaspoon salt
3 strips bacon, fried until crisp, crumbled and fat reserved
4 ounces crumbled Liptauer or brindza cheese (or goat cheese in a pinch)
Salt and pepper
1.. Bring a 4-quart pot of water plus 2 tablespoons salt to a boil.

2.. Meanwhile, mix grated potatoes with flour and 1/2 teaspoon salt. Using a spoon, or with your fingers, tear off walnut-sized pieces of dough and drop them into the boiling water. Cook for 10 minutes.

3.. Remove dumplings with a slotted spoon and rinse them with cold water in a colander. Let drain.

4.. Place reserved bacon drippings in skillet along with dumplings and crumbled cheese. Gently cook and stir until hot. Serve immediately garnished with crumbled bacon and chopped parsley, if desired.

5.. Variation: Add small head of shredded and sauteed cabbage, or 1/2 pound chopped, sauteed sauerkraut to the dumplings.

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