Kovaim (Hungarian Cheese Dumplings)
Kovaim are Hungarian dumplings made from a plain egg dough wrapped around dry ricotta. The dough is rolled thin, to about 3 mm, so the dumplings cook through in only 5 minutes of boiling. Dry ricotta matters here, since a wetter cheese would soften the filling and make the triangles hard to seal. The filling is easy to vary: try potato and onion, or ricotta with sugar for a sweet version.
Instructions
Mix the flour, salt, eggs and water into a dough. Knead it until it is very smooth.
Cover the dough and let it rest for at least half an hour.
While the dough rests, stir the ricotta with a little salt to make the filling.
Roll the dough out as thin as you can, to about 3 mm thick, and cut it into squares. Put a spoonful of filling on each square.
Fold each square over its filling diagonally to form a triangle, and press the edges together so the filling stays inside.
Boil the dumplings in water for about 5 minutes. Serve them hot.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
