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.
Peal potatoes, cut into small cubes, cover with water and boil for 15 minutes or till potatoes are easily split with a fork. Drain all the water, mash and let cool.
Empty one container of cottage cheese into a strainer, place in a sink and gently rinse with water. Let all the liquid drain. Place in a shallow bowl and also mash .
Prepare strawberries (wash and dry with paper towel, cut the stem and leafs off)set aside.
Place 2-3 inches of water in a wide cooking pot, add 1 tsp of salt and bring to boil.
Add potatoes to the mashed cheese. Stir together.
Add cream of wheat, flour and 1 egg. With hands mix all ingredients into a dough. Work fast, don’t let the dough sit long.
Cut the ball of dough in half, roll into two same coils ( the thickness of a golf ball).
Cut the coils into 8 pieces each. Roll each piece in to a ball. Flatten each ball, place one strawberry in the middle and wrap the dough around the strawberry and seal tight. Roll between your palms to create a smooth ball. Use flour if dough too sticky.
place all dumplings at once into boiling water. Stir with wooden spoon, cover partially with lid and boil 8 minutes. Turn the heat to medium after returning back to full boil.
Remove dumplings one by one from the water into a strainer siting on a paper towel. poke each dumpling once with a fork. serve warm.
To serve, place 2-3 dumplings in the middle of a plate, place a spoon full of yogurt (fruit or vanilla) on each dumpling, add 4 large spoons full of powder sugar on top and a mount of cool whip.
This is very delicious light dough, no need to worry about dumpling opening while cooking . Fast, easy and tasty. Use any fruit you like.
Recipe Notes
This is very delicious light dough, no need to worry about dumpling opening while cooking. Fast, easy and tasty. Use any fruit you like.
Dough #1:
In a shallow bowl or on top of clean counter-top place flour.
Using a cheese grater, grade the butter on top of the flour.
Crumble between your fingers and mix flour with the butter. This process needs to be done quickly, because then the butter will get softer and dough stickier.
Form into a ball and place in a Ziploc bag and put in the fridge for 15 minutes.
Dough #2:
In a small cup beat one egg with 3 tablespoons of water and 1 tablespoon of vinegar.
Pour this mixture over the flour with salt. With the help of fork mix the egg mixture into the flour. Now knead by hand everything together and form a smooth ball.
Roll Dough #2 out into a large rectangle.
Remove dough #1 from the fridge and by hand form smaller rectangle about half the size of dough # 1. Press it on the first half of dough #1 leaving at least 1 cm of the dough not covered on the edges.
Take the other side of the dough # 1, and fold it over dough #2. Now take the edges from the bottom dough, and press into the top layer, ceiling the dough #1 in.
Gently roll this into large square about three millimeters thick. Fold the rolled out square in half and that in half again. Wrap the dough into a clean dishtowel and place it in the fridge for 15 minutes.
After 15 minutes repeat this process two more times. Place the dough back in the fridge till ready to use.
Recipe Notes
This dough is light and delicious. Can be used with many different filings to create countless recipes.
In a large mixing bowl cream butter and brown sugar.
Beat in molasses, egg, and rum until light and fluffy.
Mix in flour, baking soda, cinnamon, cloves, nutmeg, and pepper.
Preheat the oven to 350° F.
From the dough shape little balls and place them on a cookie sheet about 2 inches apart.
Bake 12 minutes.
To finish these cookies you may coat them with powdered sugar or Dip them in the sugar glaze.
Sugar - Rum glaze:
2 cups of powdered sugar, 2 tablespoons of hot water, 1 tablespoon of vanilla and 1 tablespoon of rum flavoring.
With something sharp (toothpick, fork or a skewer) gently puncture the side of one cookie and dip the whole cookie in the glaze. Let drip the access glaze off and than place on a cooling rack to dry.
