Pennsylvania Dutch Cottage Cheese Dumplings with Browned Butter and Chives

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Pennsylvania Dutch Cottage Cheese Dumplings with Butter and Chives are tender, gently tangy dumplings finished with nutty browned butter, fresh chives, and cracked black pepper. Serve them as a light farmhouse main course or a comforting side dish.

Yield: 4 light main-course servings or 6 side-dish servings; about 32 small dumplings
Prep Time: 25 minutes, including draining and resting
Cook Time: 20 minutes
Total Time: 45 minutes

Quick Ingredients

2 cups (454 g) whole-milk, small-curd cottage cheese, measured before draining
2 large eggs
1 cup (125 g) all-purpose flour, plus up to 2 tablespoons (16 g) only if needed
1/4 teaspoon (1.5 g) fine salt
4 tablespoons (56 g) unsalted butter
2 tablespoons (6 g) finely snipped fresh chives
1/2 teaspoon freshly cracked black pepper
3 quarts (2.8 liters) water, for cooking

Do This

1. Drain the cottage cheese in a fine-mesh sieve for 10 minutes, then mash the larger curds with a fork.
2. Stir together the cheese, eggs, flour, and salt. Rest the soft, sticky dough for 10 minutes.
3. Bring the water to a bare simmer. Cook one test dumpling for 5–6 minutes; if it falls apart, stir 1 tablespoon flour into the dough and test again.
4. Shape rounded tablespoonfuls with two wet spoons. Simmer in two uncrowded batches for 5–6 minutes each, until tender and cooked through.
5. Meanwhile, brown the butter in a wide skillet over medium heat for 3–5 minutes, then remove it from the heat.
6. Lift out the dumplings, drain briefly, and gently coat them in the browned butter. Finish with chives and black pepper; serve immediately.

Why You’ll Love This Recipe

Soft and delicate: Cottage cheese keeps these spoon-shaped dumplings tender, with a pleasant, gentle tang.
Simple ingredients, lovely flavor: Browned butter adds a nutty richness without hiding the fresh chives or creamy cheese.
A satisfying meatless option: Each light main-course serving provides approximately 19 grams of protein.
Easy to serve different ways: Pair them with a crisp salad for supper or serve alongside roast chicken, mushrooms, or braised cabbage.

Grocery List

Produce: 1 small bunch fresh chives
Dairy: One 16-ounce container whole-milk, small-curd cottage cheese; unsalted butter; 2 large eggs
Pantry: All-purpose flour, fine salt, black peppercorns or coarsely ground black pepper

Full Ingredients

For the Cottage Cheese Dumplings

2 cups (454 g) whole-milk, small-curd cottage cheese: Measure before draining. Choose regular cottage cheese rather than whipped cottage cheese.
2 large eggs: About 100 g without shells
1 cup (125 g) all-purpose flour: Spoon into the measuring cup and level, or weigh for the most consistent texture.
Up to 2 tablespoons (16 g) additional all-purpose flour: Reserve for adjusting unusually wet dough after cooking a test dumpling.
1/4 teaspoon (1.5 g) fine salt
3 quarts (2.8 liters) water: For simmering; leave it unsalted because cottage cheese already contributes salt.

For the Browned Butter and Chive Finish

4 tablespoons (56 g) unsalted butter: Cut into 4 pieces so it melts evenly.
2 tablespoons (6 g) finely snipped fresh chives: Reserve 1 teaspoon of this amount for the final garnish.
1/2 teaspoon freshly cracked black pepper

Pennsylvania Dutch Cottage Cheese Dumplings with Browned Butter and Chives – Closeup

Step-by-Step Instructions

Step 1: Drain and mash the cottage cheese

Place the cottage cheese in a fine-mesh sieve set over a bowl. Let it drain for 10 minutes, stirring once halfway through. Discard the liquid. The cheese should still be moist and creamy, not squeezed dry.

Transfer the drained cheese to a medium bowl and mash it with a fork for about 30 seconds to break up the largest curds. Small curds are welcome; they give the finished dumplings their delicate, slightly nubbly texture.

Step 2: Mix and rest the dough

Beat the eggs in a small bowl, then stir them into the cottage cheese. Add the 1 cup flour and 1/4 teaspoon salt. Fold with a sturdy spoon just until no dry flour remains, about 30–45 seconds. Avoid vigorous stirring, which can make the dumplings chewy.

Let the dough rest for 10 minutes so the flour can absorb moisture. It should be thick, sticky, and scoopable—not firm enough to knead or roll. Meanwhile, bring the 3 quarts water to a boil in a wide, 5- to 6-quart pot, then reduce the heat to a bare simmer.

Step 3: Cook one test dumpling

Keep the water at approximately 185–195°F (85–91°C), with small bubbles rising gently rather than a rolling boil. Dip two tablespoons into the hot water, scoop a rounded tablespoon of dough, and use the second spoon to slide it into the pot.

Simmer the test dumpling for 5–6 minutes total. It should rise after roughly 1–2 minutes; continue cooking for another 3–4 minutes after it floats. Cut it open: the center should be set and tender, with no wet, floury paste. An instant-read thermometer inserted into the center should register at least 160°F (71°C).

If the dumpling breaks apart rather than holding its shape, fold 1 tablespoon (8 g) flour into the remaining dough and let it stand for 2 minutes before testing again. Add the second reserved tablespoon only if necessary. Do not add extra flour simply because the dough feels sticky—that is normal.

Step 4: Shape and gently simmer the dumplings

Using the two wet spoons, shape the remaining dough into rounded tablespoon-sized dumplings, about 20 g each. They should look like small, rustic ovals rather than perfectly smooth balls. Dip the spoons in water as needed to keep the dough from sticking.

Cook in two uncrowded batches, allowing room for the dumplings to expand and float freely. Maintain the same gentle simmer and cook each batch for 5–6 minutes total, checking the center of a dumpling from each batch for doneness. If one sticks to the bottom, loosen it carefully with a spoon after the first minute.

Lift the cooked dumplings out with a slotted spoon or spider strainer. Let each spoonful drain over the pot for 10 seconds, then place the dumplings in a single layer on a warm platter. Cover loosely while the remaining batch cooks.

Step 5: Brown the butter

While the dumplings cook, melt the butter in a wide, light-colored skillet over medium heat. Cook for 3–5 minutes, swirling frequently. The butter will foam, then develop golden-brown milk solids and a toasted, nutty aroma.

As soon as the milk solids turn amber, remove the skillet from the heat. Keep swirling for a few seconds to prevent the browned bits from scorching. If the butter begins to smoke or turns black, discard it and start again; burnt butter tastes bitter.

Step 6: Coat, garnish, and serve

Add the well-drained dumplings to the warm browned butter. Gently tilt and swirl the skillet, or use a flexible spatula to turn the dumplings once, coating them without breaking them. These dumplings should remain soft and pale, not fried or crisp.

Scatter over the chives, reserving 1 teaspoon for serving, and add the cracked black pepper. Divide among warm plates, spoon every bit of browned butter over the top, and finish with the reserved chives. Serve immediately, ideally within 5 minutes of finishing.

Pro Tips

Trust the test dumpling: Cottage cheese varies considerably in moisture. A small test batch is more reliable than adding extra flour by feel alone.
Keep the simmer gentle: A rolling boil can batter these delicate dumplings and cause them to split.
Use the least flour needed: Too much flour makes the dumplings dense. The dough is meant to be softer than gnocchi dough.
Choose a light-colored skillet: It makes the butter’s golden milk solids much easier to see before they burn.
Drain without drying out: Briefly draining the cooked dumplings keeps excess water from diluting the butter, while a loose cover keeps them tender.

Variations

Dill and chive: Replace 1 tablespoon of the chives with 1 tablespoon finely chopped fresh dill for a bright, herbal finish.
Mushroom supper: Sauté 8 ounces (227 g) sliced cremini mushrooms in 1 tablespoon unsalted butter over medium-high heat for 8–10 minutes. Serve alongside the finished dumplings for a heartier meal.
Lemon-chive: Stir 1/2 teaspoon finely grated lemon zest into the browned butter after removing it from the heat. Keep the chives and pepper as written.

Storage & Make-Ahead

Make ahead: Drain the cottage cheese up to 24 hours in advance, then refrigerate it in a covered container. For the lightest texture, mix and cook the dough shortly before serving rather than storing the mixed dough overnight.

Refrigerate: Transfer leftovers to a shallow, airtight container within 2 hours of cooking. Refrigerate at 40°F (4°C) or below for up to 3 days. Store in a single layer when possible so the dumplings do not stick together.

Reheat: Place one serving in a small covered skillet with 1 tablespoon water. Warm over low heat for 5–7 minutes, turning gently once, until the center reaches 165°F (74°C). Add fresh chives after reheating. Avoid boiling or vigorous stirring, which can break the dumplings.

Nutrition (per serving)

Estimates are based on 4 light main-course servings, using the base amount of flour and all the browned butter. Values vary with cottage cheese brand and the amount of liquid drained.