- ¼ cup buttermilk
- ¼ cup water
- 1 tbsp vegetable oil
- 2 cups plain flour
- ½ tsp salt
- 1 egg
- 100 g drained, crumbled feta
- 150 g crumbled farm cheese (see Note)
- 2 tbsp finely chopped dill
- 1 egg yolk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the buttermilk, water and vegetable oil in a bowl.
Sift the flour and salt into a bowl. Make a well in the centre, pour in the buttermilk mixture and the egg. Stir until a soft dough forms. Knead for 5 minutes or until smooth and elastic. Set aside for 30 minutes.
Combine the feta, farm cheese, dill and egg yolk.
Roll out pastry on a lightly floured work surface to a 3 mm-thick rectangle. Using a 9.5 cm pastry cutter, cut out 12 rounds. Place 1 tbsp cheese mixture on centre of each round and fold to enclose. Using a fork, crimp the edges together firmly.
Working in batches of 3, cook dumplings in a pan of boiling salted water for 3 minutes or until they float to the surface. Drizzle with melted butter and serve with sour cream.
• Farm cheese is available from selected greengrocers and delis.
As seen in Feast Magazine, Issue 13, pg146.
Photography by Katie Kaars.