Cheese Dumplings Recipe

Instructions

1. 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.
2. 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.
3. 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).
4. 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).
5. 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.
6. Serve with sour cream. We love to sauté dumplings afterwards until they are golden brown; especially leftovers. Oh yum.