Farmer Cheese Dumplings   
      
   For dough   
      
       2 cups all-purpose flour plus additional for dusting   
       1/2 teaspoon salt   
       1 large egg   
       1 tablespoon vegetable oil   
       1/2 cup lukewarm water   
      
   For filling   
      
       15 oz farmer cheese (1 1/2 cups)   
       1 cup sour cream (10 oz)   
       2 large eggs, separated   
       1/2 teaspoon salt   
       3 tablespoons fine fresh bread crumbs   
       1/2 stick (1/4 cup) unsalted butter, melted   
       2 tablespoons chopped fresh flat-leaf parsley   
      
   Make dough:   
   Stir together flour and salt in a bowl. Make a well in flour mixture and add   
   egg, oil, and water, then gently beat with a fork, gradually incorporating   
   shallow scrapings from inside flour wall to form a dough.  Knead on a lightly   
   floured surface, adding just enough flour to prevent dough from sticking,   
   until dough is smooth and elastic, 6 to 8 minutes.   
      
   Rinse a 2-quart bowl with hot water and dry it, then invert over dough.  Let   
   dough stand, covered, 30 to 60 minutes.   
      
   Make cheese filling:   
   Stir together farmer cheese, sour cream, egg yolks, salt, and 1 tablespoon   
   bread crumbs in a bowl.  Beat egg whites in another bowl with an electric   
   mixer at medium speed until they just hold stiff peaks.  Fold whites into   
   cheese mixture gently but thoroughly.   
      
   Roll and fill dough:   
   Bring an 8- to 10-quart pot of salted water (see Tips, page 141) to a boil.   
      
   Meanwhile, cover table with tablecloth, allowing cloth to hang over edges, and   
   dust cloth lightly with flour (it isn't necessary to dust overhang).  Lightly   
   flour dough and roll out on cloth with rolling pin, as evenly as possible,   
   into a 24-by 20-inch rectangle, so that a long side of rectangle is nearest   
   you.  Dough should be thin enough for you to see any pattern on tablecloth.   
      
   Gently brush dough with 2 tablespoons butter and sprinkle with parsley and   
   remaining 2 tablespoons bread crumbs.  Divide cheese filling into 2 mounds on   
   dough on left and right sides.  Spread filling into 2 side-by-side 18-by   
   10-inch rectangles (with a short side of each cheese rectangle nearest you),   
   leaving a 2-inch space between rectangles and a 1-inch border around outer   
   edges.   
      
   Holding tablecloth edge nearest you tautly, lift up cloth to make dough roll   
   over on itself (away from you).  Continue rolling, lifting tablecloth and   
   pulling it toward you until dough is completely rolled (there is no need to   
   use your hands to roll the dough).  Cut into 2 rolls through 2-inch space   
   between fillings.   
      
   Carefully transfer 1 roll using a metal spatula onto center of 1 piece of   
   cheesecloth.  Fold cheesecloth over roll to cover top and wrap roll, then   
   twist ends of cheesecloth and tie with kitchen string about 1 inch from each   
   end.  (Excess cloth on ends helps in lifting roll when boiled.) Wrap second   
   roll in same manner.   
      
   Cook rolls in boiling water (rolls will float), partially covered, 15   
   minutes.  Transfer with a large slotted spoon or skimmer to a shallow baking   
   pan and cool 3 minutes.  Cut off kitchen string and unwrap cheesecloth, then   
   transfer rolls to a platter with a metal spatula. Trim off and discard ends of   
   rolls, then drizzle rolls with remaining 2 tablespoons butter.  Cut into 1   
   1/2-inch-thick slices. Carol T. Cullman,AL   
      
   9. As with collectibles, people also have very strong feelings about foods   
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   request, please include the geographical region where you tasted the recipe.   
      
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   just publish it here.   
      
   TIAS.com merchants have well over 4,000 cookbooks for sale! You can   
   see them here: http://www.tias.com/books/cooking/   
      
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