In order to keep local nature of dishes we recommend curd cheese semi-skimmed cossettes or fat wedge from Kujawy and Ziemia Dobrzyńska produced by Kujawska Dairy Cooperative in Wloclawek according to a traditional recipe from a few decades.
Curd cheese should be ground in a mincing machine. Then add a heaping cup of wheat flour or cake flour, 2 eggs and about 1/4 teaspoon of salt. Knead the dough - if necessary, if the dough is a batter - add flour. Then form rollers of dough and cut them obliquely into dumpling.In a large saucepan, boil salted water and gently put portion of dumplings to boiling water. Cook until the dumplings rise to the surface, then remove with a slotted spoon to platter.
Can be served with cream sauce, sugar and cinnamon, or with syrup made from butter and sugar dissolved in a pan.
450 g curd cheese from Kujawy and Ziemia Dobrzyńska, can use fatty wedge or half-fat cossettes
1 heaping cup flour