Peel and dice potatoes, and cook them in 3 cups of water with 1 tsp of salt for 25 minutes.
Drain all the water; mash the potatoes till free of lumps, and let cool.
Place the potatoes on a flat surface; add egg, farina hot cereals, flour, and salt. By hand kneed into smooth dough.
Out of the dough form little balls about the size of a quarter.
In a small bowl, beat 2 eggs with 2 Tbs of milk and ½ tsp of salt.
Take four potato balls at a time, coat them in the egg mixture and spoon them out with a large serving spoon with holes, so the excess egg can drip back into the bowl.
Prepare another bowl with breadcrumbs. Coat the the balls in the bread crumbs. Place breaded balls on a plate.
Preheat oil (1/2 inch high) in the frying pan. Drop a pinch of breadcrumbs in the oil to test the temperature. If the breadcrumbs start bubbling the oil is ready place as many balls in the pan as you can fit, and turn the temperature down to medium. The balls should be nice golden brown.
Turn all the balls over so they cook evenly from both sides.
Remove the balls from pan and place them in a bowl lined with paper towel. Sprinkle with salt and serve as a side dish to any meat.
In a dough mixer place flour, salt, sugar, egg yolks, yeast mixture, milk, melted butter and lemon zest. Kneed it well.
Place the dough in greased bowl, covered with plastic foil, and place it in a warm place to rise.
Once the dough has doubled its size, create small balls. Pinch the dough together at the top, like a knapsack, and roll the ball between both palms into smooth ball.
Grease the bottom of the pan, and place the individual balls, 2 inches apart on the pan.
Let rise again, and then preheat the oven to 350°F.
Bake for 5 minutes.
Brush the tops of the rolls with egg wash (1 egg+1tbsp water). and bake for 15 more minutes. If the tops get dark cover lightly with tin foil. Every oven bakes differently.
Boil potatoes with their skin on for 35- 40 minutes.
Drain water.
When cool, peal and dice them, and put them in a large bowl.
Sprinkle with salt and pepper and mix well.
Peal and dice eggs, chop onion, dice bologna salami and pickle and add everything to the potatoes. Mix well.
Add miracle whip and stir with a wooden spoon.
In a cup mix dressing by combining water, sugar vinegar and salt. Stir till all dissolved and add to the potatoes salad. Stir everything together and let rest in the fridge before serving.
Peal and cut potatoes, boil in 4 cups of water with 1 tsp of salt.
When the potatoes are done cooking, strain all the water.
Mash potatoes for as long as you can’t see or feel any lumps. Let cool.
Prepare large pot, or two medium pots, add water at least 3 in. high and bring the water to boil.
Place potatoes on a flat surface; add flour, salt, farina, and eggs. Kneed by hand into smooth dough.
Divide the dough into 4 even pieces, and shape them into equal cylinders 2 inches in diameter.
Roll each piece in more farina cereals, place them in boiling water, and stir with wooden spoon so that they don’t stick to the bottom.
Return to rolling boil, cover with lid and set it aside just little bet so the steam can escape. Turn down to medium heat, and cook for 20 minutes. Turn the dumplings over after 10 minutes.
Take the dumplings out with the help of a wide spatula. Place the spatula in the middle, under the dumpling and remove on a nearest flat surface. Let sit for 5 minutes before cutting half inch, thick slices.
You can use a sharp knife or for even cleaner cut, use thread. Place the thread underneath the dumpling where you want to make the cut, wrap the thread around the dumpling, cross the opposite ends and pull. Sliced dumplings place in a serving bowl and cover. Serve warm.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg yolks, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Vdolky can be baked or deep-fried. To bake Vdolky preheat (preferably cast iron) skillet on low heat. Place flatened pieces on the hot skillet without any grease. The bottom of each piece should turn light brown. With a butter knife turn the pieces over. Each Vdolek will take approximately 3 to 5 minutes to cook on each side.
When done baking, brush each piece with vegetable oil on bouth sides.
To serve these we must first garnish them with toppings. For baked Vdolky we use pear sauce filling, which we generously spread on top of the roll and add a spoon full of vanilla yogurt in the middle. Dust with powdered sugar.
This particular cheese is used as a topping on a dish called “Fruit Dumplings”.
With its mild flavor, it nicely enhances the texture of this dessert, without over powering the taste.
This particular cheese is used as a topping on a dish called “Fruit Dumplings”.
With its mild flavor, it nicely enhances the texture of this dessert, without over powering the taste.
Pour milk into a large pot and bring it to almost –boiling temperature, using medium heat. Once in a while, stir the milk from the bottom and make sure it doesn’t stick.
Soon as it gets to the right temperature, the milk will create a ring of small bubbles around the edges of the pot, and it will start steaming. Add yogurt and mix it with a wooden spoon into the milk. At this point the milk will start changing color.
Add the lemon juice .The milk will start creating curds. Bring to a hard boil and cook for 5 minutes.
Place a large strainer into your sink and cover it with a clean cloth. Pour the hot milk curds into the strainer lined with a cloth, and let the liquid drain.
Add the citric acid and stir well.
Gather the corners of the cloth together like a knapsack, hold it tight around the cheese ball in your left hand, and twist with your right hand in one continues motion. This motion will release additional liquid .
Place the cheese In a bowl still wrapped in the cloth and refrigerate for 10- 15 minutes before using.
When ready to use, unwrap from cloth and grade on a large-whole cheese grader and sprinkle on a dish. Store leftovers in a air tight container for up to 2 weeks.
In a small bowl, warm milk and sugar in microwave for 40 seconds. Test the temperature of the milk with your finger. The temperature should be warm but not too hot. Add yeast, stir in the milk, and let set aside to foam.
The dough can be made by hand, but it is so much easier to use a dough mixer. To a mixing bowl add flour, water, eggs, salt, and yeast mixture. Mix the dough for several minutes and than add bread that you previously cut into cubes. Mix again.
Remove the dough unto a flat clean surface, and kneed by hand. If too sticky dust with flour. Divide the dough into 3-4 same size pieces, kneed them individually, and shape them into cylinder shapes. Cover them up with cloth, and let rest for 10 minutes.
To cook the dumplings pour water into two large pots. Water should be at least 3 inches high. Bring to rolling boil. When water is boiling, place gently two dumplings in each pot, and stir with a wooden spoon, so it doesn’t stick to the bottom.
Cover pot with a lid. Return to boil and turn the temperature to medium. Slightly set the lid to a side, so the steam has a room to escape, but is still mostly covered. Boil for 10 minutes, than rotate dumplings 180° degrees( you will end up with the bottom half on top). Continue cooking for another 10 minutes.
When you are ready to take the dumplings out, make sure you have following ready. (Thread, long fork, and deep-frying spatula).
Make room on your countertop next to the stove, uncover lid, slide spatula under the dumpling right in the middle ( or use two spatulas one on each side), and quickly remove it from water to the counter top . Immediately poke the dumpling at least 5 times with a fork, so the steam can escape. Speed is very important, or the dumpling will shrink!!!!!
To slice the dumpling, place a thread under the dumpling, wrap the thread around the top and cross the tread like you are ready to tie a knot and pull tightly cutting ½ inch thick slices. Cover till ready to serve. Serve warm.
