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         Title: Lazy Vareniki - Cheese Dumplings   
    Categories: Breads, Cheese, Appetisers   
         Yield: 2 servings   
       
       1/2 lb Farmer's cheese or ricotta   
         1 lg Egg   
         2 tb Sugar; omit if making savory   
              - dumplings   
       1/4 ts Salt   
       3/4 c  (70 g) cake flour   
       3/4 c  (70 g) A-P flour   
         4 tb Butter   
              Lots of water for boiling   
       
     Whisk together the egg, cheese, sugar, and salt together   
     in a mixing bowl just until homogeneous.   
        
     Stir in the flours and mix lightly with a wooden spoon.   
     Use your hands, if you feel you have more control that   
     way.   
        
     Sometimes, the specified amount of flour is enough to   
     form a ball of dough. Sometimes, you need to add more.   
     If the dough is too sticky, add one tablespoon of each   
     flour into it just until you can form a ball.   
        
     No need to knead it as if you’re making pasta or bread   
     dough. In fact, the less you mix the dough, the lighter   
     your dumplings will be. The dough is not supposed to be   
     elastic and super smooth. If the exterior of the dough   
     ball is still a tad sticky, dust your counter top with   
     just enough flour to allow you to shape and cut the   
     dough; nothing more.   
        
     Boil lots of water in a large pot. You’re cooking these   
     dumplings pasta-style.   
        
     Divide the dough ball into quarters. Roll each quarter   
     into a 1/4" thick rope. Cut each rope into 1/2" pieces   
     on the diagonal.   
        
     Put 2 tablespoons of butter in a bowl; set aside.   
        
     When the water comes to a full boil, gently drop the   
     dumplings in. Let them cook undisturbed. Within a couple   
     of minutes, they’ll float to the top at which point,   
     scoop them out with a slotted spoon and place them in a   
     colander. Rinse them very briefly with cold water. This   
     helps rinse off some residual starch which makes them   
     stick together.   
        
     Immediately put the rinsed dumplings, which are still   
     warm, into the butter bowl. Swirl the dumplings around.   
     The residual heat in the dumplings will melt the butter   
     and the swirling helps ensure that each dumpling is   
     coated with the melted butter.   
        
     The dumplings are now ready to serve with your choice of   
     add-ins.   
        
     Uncle Phaedrus - Consulting Detective & Finder of Lost   
     Recipes. With the Hungry Browser Irregulars   
        
     RECIPE FROM: http://shesimmers.com   
        
     Uncle Dirty Dave's Archives   
       
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