2 lb cooked potatoes
5 oz. Farmer cheese
4 tablespoons all-purpose flour
2 tablespoons potato flour
Breadcrumb topping: 2 tablespoons unsalted butter and 1 tablespoon bread crumbs
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 30 minutes. Drain and allow them to cool. Process the potatoes through a ricer (or just mash them until there are no lumps). In a large bowl combine mashed potatoes, farmer cheese, all – purpose and potato flour, and egg. Mix by hand until the ingredients are combined into a ball. Add more flour, if needed. Flour a flat working surface, transfer the dough to the surface and knead the dough until it is smooth and pliable. Divided into parts and each part of dough roll it out into a “snake” that is about 1 inch thick. Cut into 1/2 -1 inches pieces, diagonally.
Meanwhile, in a large pot, bring water lightly salt to a boil. Throw the dough pieces into the water. Don’t overfill. Stir carefully to keep them from sticking to the bottom. Once the dumplings have risen, cook for an additional 3 minutes.
Serve with breadcrumbs topping. You can also fry them until golden brown.
Melt butter in a pan. Add breadcrumbs. Allow the breadcrumbs to brown slightly. Add more butter, if needed.