Nebraska Cheese Buttons (Kaese Knoephla)
Small dough dumplings filled with a cottage cheese mixture and boiled, then finished in browned butter, a German-Russian heritage dish found in Nebraska's ethnic German communities.
- Prep
- 60 min
- Cook
- 20 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 380 kcal
Equipment
- •Rolling pin
- •Large pot
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18
- carbs
- 40
- protein
- 14
- calories
- 380
Instructions
- 1
Mix the flour, 2 eggs, water, and a pinch of salt together to make a stiff dough.
- 2
Knead the dough for 5 minutes until smooth. Let it rest for 20 minutes.
- 3
Mix the drained cottage cheese, remaining egg, salt, and pepper to make the filling.
- 4
Roll the dough out thin on a floured surface. Cut it into small squares.
- 5
Put a small spoonful of filling in the center of each dough square.
- 6
Fold each square into a triangle or pinch into a button shape. Press the edges firmly to seal.
- 7
Bring a large pot of salted water to a boil on the stovetop. Drop in the dumplings in batches.
- 8
Cook until the dumplings float, about 4-5 minutes. Take them out with a slotted spoon.
- 9
Melt butter in a skillet until lightly browned. Toss the cooked dumplings in the butter before serving.
Chef's tips
Drain the cottage cheese well so the filling does not leak while boiling. Press the dough edges tightly to seal the dumplings completely.
Storage
Refrigerate cooked dumplings in an airtight container for up to 3 days.
Reheating
Reheat gently in a buttered skillet over low heat until warmed through.
Common mistakes to avoid
- •Using wet cottage cheese, which makes the dumplings burst open
- •Crowding too many dumplings into the pot at once, making them stick together
Serving suggestions
Cooked Nebraska Cheese Buttons (Kaese Knoephla)?
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