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Print this Recipe    Tarragon Cheese

Tarragon Cheese Dumplings

1 pound dry cottage cheese, drained
1/2 teaspoon salt
1 egg, beaten
1/8 cup bacon, finely chopped
1 tablespoon dried tarragon, crushed
flour
water

Place dry cottage cheese in bowl and break up pieces by hand until
fine. Add egg, salt, bacon and tarragon and mix well.

In a large bowl place about 2 cups flour and add about 3/4
to 1 cup water mix by hand until well incorporated and not too
sticky. May need more or less flour or water.

Take a small ball of dough and flatten into a round and fill with
tarragon cheese filling. Pinch seam closed and twist to seal. Or
roll out dough to 1/4 inch thick and place filling on dough and
fold dough over. Cut out dough with a cutter, glass or whatever
is appropriate size. Pinch seam closed and twist seam to seal.
Boil until they float and are soft to the touch.

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