Kathy Stumer from Tuscarora, Pa., was looking for a recipe that her husband's grandmother used to make and called cheese dough. She described it as pillow-like dough squares filled with cottage cheese and topped with breadcrumbs and sour cream.
Linda Ziegenbein from Prineville, Ore., saw Stumer's request, which sounded to her like a description of kase knoephla, or cheese dumplings or buttons — an old-style German dish of tender noodle dough stuffed with seasoned cheese. She shared a recipe from the Kulm, N.D., Dorcas Society's 25th anniversary cookbook, circa 1971, submitted by Matilda Brost.
Ziegenbein said the dumplings can be topped with bread crumbs or a sour cream gravy or, as her mother did, with a rich brown gravy. She said her mother would always cook some kind of meat to go with the dumplings.
I thought they were delicious all on their own and along with a green salad made for a terrific meatless meal. Leftovers, should you have any, can be fried in butter until lightly browned and heated through, and are perhaps even more delicious.
Requests