Farmer Cheese Dumplings

For dough

    2 cups all-purpose flour plus additional for dusting
    1/2 teaspoon salt
    1 large egg
    1 tablespoon vegetable oil
    1/2 cup lukewarm water

For filling

    15 oz farmer cheese (1 1/2 cups)
    1 cup sour cream (10 oz)
    2 large eggs, separated
    1/2 teaspoon salt
    3 tablespoons fine fresh bread crumbs
    1/2 stick (1/4 cup) unsalted butter, melted
    2 tablespoons chopped fresh flat-leaf parsley

Make dough:
Stir together flour and salt in a bowl. Make a well in flour mixture and add
egg, oil, and water, then gently beat with a fork, gradually incorporating
shallow scrapings from inside flour wall to form a dough.  Knead on a lightly
floured surface, adding just enough flour to prevent dough from sticking,
until dough is smooth and elastic, 6 to 8 minutes.

Rinse a 2-quart bowl with hot water and dry it, then invert over dough.  Let
dough stand, covered, 30 to 60 minutes.

Make cheese filling:
Stir together farmer cheese, sour cream, egg yolks, salt, and 1 tablespoon
bread crumbs in a bowl.  Beat egg whites in another bowl with an electric
mixer at medium speed until they just hold stiff peaks.  Fold whites into
cheese mixture gently but thoroughly.

Roll and fill dough:
Bring an 8- to 10-quart pot of salted water (see Tips, page 141) to a boil.

Meanwhile, cover table with tablecloth, allowing cloth to hang over edges, and
dust cloth lightly with flour (it isn't necessary to dust overhang).  Lightly
flour dough and roll out on cloth with rolling pin, as evenly as possible,
into a 24-by 20-inch rectangle, so that a long side of rectangle is nearest
you.  Dough should be thin enough for you to see any pattern on tablecloth.

Gently brush dough with 2 tablespoons butter and sprinkle with parsley and
remaining 2 tablespoons bread crumbs.  Divide cheese filling into 2 mounds on
dough on left and right sides.  Spread filling into 2 side-by-side 18-by
10-inch rectangles (with a short side of each cheese rectangle nearest you),
leaving a 2-inch space between rectangles and a 1-inch border around outer
edges.

Holding tablecloth edge nearest you tautly, lift up cloth to make dough roll
over on itself (away from you).  Continue rolling, lifting tablecloth and
pulling it toward you until dough is completely rolled (there is no need to
use your hands to roll the dough).  Cut into 2 rolls through 2-inch space
between fillings.

Carefully transfer 1 roll using a metal spatula onto center of 1 piece of
cheesecloth.  Fold cheesecloth over roll to cover top and wrap roll, then
twist ends of cheesecloth and tie with kitchen string about 1 inch from each
end.  (Excess cloth on ends helps in lifting roll when boiled.) Wrap second
roll in same manner.

Cook rolls in boiling water (rolls will float), partially covered, 15
minutes.  Transfer with a large slotted spoon or skimmer to a shallow baking
pan and cool 3 minutes.  Cut off kitchen string and unwrap cheesecloth, then
transfer rolls to a platter with a metal spatula. Trim off and discard ends of
rolls, then drizzle rolls with remaining 2 tablespoons butter.  Cut into 1
1/2-inch-thick slices. Carol T. Cullman,AL

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