Amy was looking for a recipe for Cheese Dumplings served at a hotel in the   
   Catskills many years ago.  Here are two responses from our readers.  Thanks to   
   all who responded to both requests!   
      
   I googled Grossinger's Cheese Dumplings and found a recipe that sounds exactly   
   what Amy is looking for at NatashasKitchen.com/2013/02/17cheese-   
   umplings-recipe.  See below. Hope this is of help.   
      
   Cheese Dumplings Recipe   
   Prep time 15 mins   
   Cook time 5 mins   
   Total time 20 mins   
      
   Traditional Ukrainian dumplings are made with Tvorog; a homemade farmers   
   cheese.  This is an even lazier (I mean easier) version.  The ricotta cheese   
   is inexpensive and simple, but I do have the recipe for home made farmers   
   cheese posted. Author: Natasha of NatashasKitchen.com Skill Level: Easy   
   Cost To Make: $4-$5   
   Serving: 4   
   Ingredients   
      
       15 oz Ricotta cheese or farmers cheese   
       2 large eggs   
       3 Tbsp sugar   
       1/2 tsp salt + 1/2 Tbsp of salt for water   
       1 1/2 cup all purpose flour + more to dust   
       4 Tbsp butter, soft or melted   
      
   Instructions   
      
       In a medium size bowl, whisk together 2 eggs, 3 Tbsp of sugar,   
       1/2 tsp salt and 15 oz of Ricotta cheese just until well blended.   
       Use a spatula to mix in 1 1/2 cups of flour, add more flour if   
       needed just until you can form a ball.  Don't overmix or dough   
       can become tough.  The less you mix the dough the softer it will   
       be.  Dust a cutting board with flour, divide the dough ball into   
       quarters and roll each section into a 1/2" thick strip.  Cut each   
       strip into 1/4 to 1/2-inch pieces on the diagonal (only because   
       they are prettier at an angle).  Bring a pot of water with 1/2   
       Tbsp salt to a boil.  Carefully drop in the dumplings (try to   
       keep them close to the level of the water when dropping them in   
       or they may splash).  Lightly boil for about 2 minutes without   
       stirring until dumplings float to the top.  Remove with a slotted   
       spoon into a colander and lightly rinse with cold water to remove   
       excess starch.  Toss/swirl with melted or softened butter.  I   
       boiled it in two batches using the same water, but you could   
       probably boil them all at once.  Serve with sour cream.  We love   
       to saut+¬ dumplings afterwards until they are golden brown;   
       especially leftovers.  Oh yum.   
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