Dumplings Recipe: Crusted with Cheese and Scallions
Old Fashioned Recipes Passed Down through Generations
Mom and grandma were wonderful cooks. Many “recipes” were passed down from grandma to mom, and then down to me and my sisters. But I specifically say “recipes” lightly because my grandmother usually did not follow a recipe or measure things, nor did she write many of her favorites down. My mother, on the other hand, did follow recipes and also hand wrote a cookbook for her girls that we treasure today.
One of the dishes my grandmother would prepare was breaded dumplings that everyone loved. I knew they had cottage cheese and green onions in them. I knew they were tossed in butter and bread crumbs. But I had no recipe or measurements to follow from grandma.
So, I experimented until I came up with a recipe that is just like gram’s dumplings. I truly hope you enjoy!
Ingredients for Crusted Cheese & Green Onion Dumplings
- 24 ounces cottage cheese, drained and mashed
- 2 large eggs
- 2 1/2 cups flour or more if needed
- 1 teaspoon salt (I use Kosher salt)
- 3/4 cup scallions, finely diced (greens only)
- 5 tablespoons butter, melted in frying pan
- 1 1/2 cups seasoned, bread crumbs
- 1 cup sour cream, optional garnish
Instructions for Crusted Cheese & Green Onion Dumplings
- Prepare the cottage cheese by draining any excess liquid. If you are using small curd cottage cheese, you can but do not have to mash. If using large curd, mash with a potato masher or quickly run through a food processor (or blender).
- In a large bowl, hand beat two large eggs.
- Add cottage cheese and mix well.
- Add salt and slowly blend in the flour to the egg mixture (by hand with a spoon is fine).
- Add scallions (green onions tops only) and mix well.
- If the dough is too thin, add additional flour as needed. Dough should be sticky.
- Bring 3 quarts of water to a rapid boil in large pot.
- Using a metal tablespoon, briefly heat the spoon in the boiling water and then scoop about a tablespoon of dumpling mixture and place into boiling water. Continue quickly heating spoon and placing all dumplings into the boiling water.
- Boil the dumplings for 15 minutes. No need to cover the pot. NOTE: even though dumplings will surface to the top before 15 minutes are up, continue to stir and boil for the allotted time.
- While dumplings are boiling, place butter is a large frying pan or another pot. Melt butter on low heat.
- Add bread crumbs to melted butter and lightly brown them on low heat so they are "toasted."
- Remove dumplings from boiling water by placing in a strainer or taking out with a strainer spoon.
- Place dumplings into pan or pot with toasted bread crumb mixture and gently toss.
- Serve with sour cream if desired.
- Refrigerate leftovers and reheat in the microwave.
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Family Recipes to Treasure
It's weird. I made the final version of these dumplings just like grandma's. Mom used to make them too. And now I can't stop missing them both so much. I am grateful for all they have given me including a desire to cook something that everyone will enjoy.
This is Sharyn's Slant