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Alsatian Herb Dumplings



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Alsatian Herb Dumplings
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2 cups all-purpose flour
1/4 cup plus 2 tablespoons semolina flour
1/4 cup plus 2 tablespoons large-curd
cottage cheese
3 large eggs
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground pepper
3/4 cup water
1/2 cup butter

Using electric mixer combine in a large bowl all flour, cottage cheese,
eggs, parsley, chives, salt, nutmeg and pepper. Add  3/4 cup water and
mix batter until thick. Let stand at room temperature 30 minutes.
Bring a large pot of water to boil. Press 1/3 cup batter through a large-
holed sieve into water. When the dumplings rise to top of water, boil 1
minute more. Using slotted spoon, transfer dumplings to cookie sheet
and arrange in single layer. Cool. Repeat with remaining batter, using
1/3 cup per batch. (Can be prepared 1 day in advance. Cover tightly
and refrigerate.)
Melt butter in heavy large skillet. Add dumplings and sauté until golden
brown, about 10 minutes. Season to taste with salt and pepper. Excellent
with roast meat/fowl, or soups and stews. Serves 6.

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