Lazy Cottage Cheese Dumplings
◷15 minutes
Tender, soft and very quick to make. Good for a sweet breakfast, with variations — for example with poppy seeds and lemon zest.
Ingredients
Cottage cheese300 g
Eggs(or 1 yolk for a more tender texture)1 pcs
Sugar25–35
Wheat flour80 g
Saltpinch
Vanillato taste
Lemon zest(optional)3–5
Poppy seeds(optional — cover with boiling water for 10 minutes, then drain)10 g
Corn starch20 g
Instructions
1
If the cottage cheese is wet, squeeze it lightly. If it is grainy, blend it to a creamier texture.
2
In a bowl, combine the cottage cheese, egg, sugar, salt and vanilla. If you are using poppy seeds and lemon zest, add them now.
3
Add the flour and mix. The dough should be soft and slightly sticky, but hold its shape. Add the flour gradually, depending on how wet the cottage cheese is.
The dough should be:
* soft
* but not a sticky mush
* able to be rolled into a log
4
On a lightly floured surface, roll the dough into a log. Cut it into small pieces. I firm them up on a tray first and then move them into a zip bag or vacuum pack.
5
Lower the dumplings into boiling salted water. Cook for 2–3 minutes after they float. Lift them out carefully with a slotted spoon and serve immediately.
6
Serve with sour cream, cherry conserve, butter, or chopped pistachios and almonds.