Napkin Dumpling
From the 1957 book "The Complete Book of Cheese" by Bob Brown, which is in the public domain and reprinted at Project Gutenberg. "This is on the style of Hungarian potato and other succulent dumplings and may be served with goulash or as a meal in itself."
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DIRECTIONS
- Mix together all ingredients (except the cinnamon and sugar) to form a ball. Moisten a linen napkin with cold water and tie the ball of dough in it. Simmer 40 to 50 minutes in salted boiling water, remove from napkin, sprinkle well with cinnamon and brown sugar, and serve.
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