Lazy Cottage Cheese Dumplings

Name: Lazy Cottage Cheese Dumplings
Total time: 15 min
Yield: 2
Ingredients: 300 g Cottage cheese; 1 pcs Eggs; 25–35 g Sugar; 80 g Wheat flour; pinch Salt; to taste Vanilla; 3–5 g Lemon zest; 10 g Poppy seeds; 20 g Corn starch

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

2 servings

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

If the cottage cheese is wet, squeeze it lightly. If it is grainy, blend it to a creamier texture.

In a bowl, combine the cottage cheese, egg, sugar, salt and vanilla. If you are using poppy seeds and lemon zest, add them now.

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

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.

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.

Serve with sour cream, cherry conserve, butter, or chopped pistachios and almonds.

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