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Panela Cheese Dumplings With Cilantro Pesto Recipe

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This recipe for Panela Cheese Dumplings With Cilantro Pesto is from The Slattery and Friends Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
To Prepare the Dumplings:
14 ounces panela cheese
¼ cup whole milk
4 ounces grated parmesan cheese
¾ cup “00” flour or all-purpose flour, plus more reserved for dusting
½ tsp sea salt
¼ tsp black pepper
½ tsp ground cumin
2 egg yolks

Directions:
Directions:
1. Place the panela cheese and milk in a food processor and process until fairly smooth.
2. Transfer to a large mixing bowl and mix in the dry ingredients and egg yolks.
3. Transfer the dough to a floured work surface and knead for 5 minutes, adding small amounts of flour as necessary. (Be careful not to overdo the flour, or dumplings will be heavy.)
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Divide the dough into 6 pieces.
6. On a lightly floured work surface, roll the dough using both hands into ropes, about 1/2 inch in diameter.
7. Dust with flour as necessary, again being careful not to overdo the flour.
8. Cut dumplings in about 1.5 inch segments. If desired, roll each dumpling over the back of the tines of a fork to make ridges.
9. Lay the dumplings out in a single layer on a flour-dusted baking pan. Dumplings can be frozen at this point or refrigerated for same day use.
Difficult to make but worth the effort. DO not knead the dough too much

Also see Pesto Cilantro recipe
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1hour

 

 

 

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