Cottage Cheese Dumplings with Strawberries II

Last Updated on October 25, 2024

Firm, unleavened dumplings made of cheesecake dough filled with fresh strawberries, then boiled in water and topped with your favourite sprinkles.

Ingredients:

500 g of fat curd preferably farmhouse 400 g ripe firm strawberries 70 g butter 250 ml of flour 2 pcs of egg yolks 1 tsp salt any sprinkles (ground poppy seeds, fried breadcrumbs, grated gingerbread…) powdered sugar to taste

Procedure:

1. Place the cottage cheese, egg yolks, salt and sifted flour in a bowl
2. Make a smooth, elastic and non-sticky dough; if necessary, add a little more flour (depending on the quality of the curd)
3. Form the dough into a ball and leave it in a microtene bag in the fridge for an hour
4. Then divide the dough into halves and roll out each into a snake
5. Cut off the rounds and flatten them with the palm of your hand
6. Place a washed, properly dried and stemmed strawberry in the centre of each round
7. Press the edges together and form balls in the palms of your hands
8. Cook the dumplings in boiling salted water for about 6 minutes, depending on the size of the dumplings
9. Sprinkle the dumplings with icing sugar, poppy seeds or other sprinkles and top with clarified butter.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová.