Topfenknodel (Cottage Cheese Dumplings — Austria) 1/4 cup butter (NOT margarine) 2 eggs, separated 1 1/2 cups dry curd cottage cheese 1/2 teaspoon salt 1 cup flour Melted butter Melt the 1/4 cup butter and stir into egg yolks until creamy. Scoop the dry curd cottage cheese into your blender or food processor and make into a purée. Blend into egg yolk mixture with salt. Beat egg whites until they will hold a peak and fold gently into the cheese mixture. Add enough flour to make stiff batter. Bring a deep pan of water to a gentle boil and add 1 teaspoon salt. Drop dumplings into boiling water and cook until they rise to the surface. Drain and serve with melted butter. NOTE: These can also be served with fruit for brunch or dessert.