Recipe taken from
Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations
by Jayne Cohen (Wiley 2008)
Yield: About 6 servings
Recipe taken from Jayne's book: "Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations"
Yield: About 8 servings
Czech and other Central European cooks rely on a quark-type curd cheese for many cheese recipes, including these dumplings. While that cheese is not readily available in the United States and Canada, this combination of farmer and cream cheeses mixed with a little butter makes a good substitute.
Adapted from Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking
by Robert Sternberg (Jason Aronson 1995)