Cheese Dumplings (Käseknödel)

From time to time I feel that its absolutely mandatory to make a dumpling of some sort. Don't ask me why but its almost like an itch I just have to scratch. I do often make homemade pierogi a few times a year but this time I wanted to go for something a little less, well lets cut to the chase I was lazy. Lots of my German cook books (all of them in fact) have dumpling recipes in them. Traditionally German knödel are made with a mixture of ingredients (potatoes, flour and or bread crumbs sometimes bacon and butter) the most popular variety I've had is the ever so popular potato dumpling. If you've ever been to a German restaurant you know them, they're the baseball sized globs usually sitting in a pool of browned butter or gravy. Dense but delicious and  spectacular, but most often dumplings are a side dish, or floaters in soups. The ingredients vary from family to family, person to person, region to region. I've seen them called kloesse, knödel, noodles, nudels and simply dumplings. There's potato, bread, bacon and bread and cheese. I'm assuming the origin of this recipe was to utilize leftovers such as crumbs and stale bread. With many German recipes even desserts bread crumbs are used quite often. Waste not want not, right?


 

Lately I've been on a homemade cheese kick. Man meat and the kids are cheese addicts, although I do buy A LOT of store bought cheese things like ricotta and farmers cheese I've been making at home. There is really no reason not to its quite simple really. Farmers cheese is a popular ingredient in a lot of European recipes, it simply means homemade cheese in most cases. At some point it took on the name Farmers cheese because people would go to their neighborhood farmer and just buy the cheese. You do have a friendly neighborhood cheese making farmer right? Yeah...me neither. Making it yourself really pays off though I promise. My pot cheese is made in a way very similar to the homemade ricotta I make. I use only whole milk that's been warmed (about 200 degrees), vinegar or lemon juice  (up to 1/4 cup per gallon of milk) and salt. I strain it firm once its curdled and then  I let it "age" for a week or so in the refrigerator. You don't have to do this but I think it gives it a little bit more of that sour tang that you would find in goat cheese or cream cheese. If your really not in the mood by all means use store bought  farmers cheese, goat cheese or cream cheese. Once I was no longer able to resist the urge to make dumplings I simply made a paprika meat gravy and formed the dumplings. Making the dumplings themselves is really so easy, I enjoy making them with Riley. From cheese to dumplings I assure its easy easy easy. Not overly time consuming it just takes a bit of thinking ahead. Its something you can tell everyone who will listen,  "I made this from start to finish." The secret is its total brownie points for very little effort. (shh! our secret)

Homemade Pot Cheese (strained farmers cheese)

Cheese Dumplings  (Käseknödel)

These are very rich and delicious dumplings. Similar to the Italian gnudi only there is no herbs or spinach in the filling. Traditionally dumplings are simply boiled but I pan fry most all of my dumplings in butter. It makes it somewhat similar to spaetzle only much heartier. I like to serve these as a main course but they could easily be a side dish.

Formed Dumpling Balls

Dumplings-
12 1/2 ounces- 1 pound of cheese
1 cup flour
1 egg (optional)
1 1/2 teaspoons salt

In a large bowl combine egg and cheese. Mix until incorporated. Add flour and salt. Stir to combine. If the dough is far to wet you can add up to 1/2 cup more. The dough should be somewhat dense but very easily pliable. Place dough out on a floured surface and knead the dough 1-2 minutes or until it is combined and smooth. 

Using a tablespoon or cookie scoop divide the dough into balls. Roll each one into flour and roll in between your  hands to form a smooth ball. I found that spreading the ball in between two hands formed enough tension to bring the dough together very easily. This resulted in an extra smooth solid sphere. I then rolled each ball in the flour and rounded off the shape. (If you are a baker its very similar to rolling out bread rolls) Perfection is not mandatory you can simply pinch nubs into a similar size and drop them as-is.

If you would like to use a large pot bring 1 gallon of water to a boil. I used a small 2 quart pan and dropped only 5 or 6 at a time. Once water is boiling drop formed dumplings into the water. Boil for approximately 3 minutes if you are using standard golf-ball-esque sized balls. Whatever the size usually they are done once they float to the top of the water. 

Remove from pan and place on a flat plate or cooling rack. If you are serving them without sauteeing them you will serve them warm. To saute them simply add 2-3 tablespoons of butter to a pan and swirl the dumplings around or flip them over periodically until golden brown on all sides.

Sauteing in butter.

Paprika Meat Gravy-

this is pretty much a homemade marinara or spaghetti meat sauce. You brown 1 pound of ground meat with a little bit of bacon fat or olive oil. I use anything from meatloaf mix, pork, beef, venison, bison etc.  Add 1 tablespoon of paprika, salt and pepper. You want to saute the paprika a little bit so it does not taste "sandy" one or two minutes is fine. Then add 1 teaspoon Italian dried herbs and two 28 ounce cans of tomatoes. Whole and/or diced. Simmer 30 minutes or until needed. Finish with 2 tablespoons of butter. 

*** I sometimes add a bit of sugar and vinegar.