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Kovaim (Hungarian Cheese Dumplings)

Kovaim are Hungarian cheese dumplings. They go well with cheddar cheese and ketchup.

Source and licence

"Kovaim (Hungarian Cheese Dumplings)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kovaim_(Hungarian_Cheese_Dumplings), revision 4514673), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kovaim_(Hungarian_Cheese_Dumplings)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4514673

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Hungary. Associated with Hungary by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix the flour, salt, eggs and water into a dough. Knead it until it is very smooth.
  2. Cover the dough in a plastic bowl, and let it rest for at least half an hour.
  3. Combine the ricotta and salt to make the filling.
  4. Roll the dough out into a sheet as thin as possible (about 3 mm thick). Cut into squares, and fill each square with some filling. Fold the dough over the filling diagonally to make a triangular dumpling.
  5. Boil the dumplings in water for about 5 minutes.
  6. Serve hot.