Today I invite you to cook a recipe that marked my childhood, namely the best cottage cheese dumplings, served with sweet vanilla crème Fraiche a perfect dessert that has always been successful, especially for children. It is a dessert that does not require baking, is made quickly and is one of the basic recipes in Hungarian cuisine.
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I like to make recipes from cottage cheese both because it is a very healthy ingredient and also because the desserts made from it have always been to the liking of the family. We will make some cottage cheese balls as in the cottage cheese donuts recipe, only if they have been fried in oil, they will be boiled and then rolled in a mixture of fried breadcrumbs with sugar.
Let me show you what ingredients we need for this recipe.
Ingredients
For four servings, meaning about 14-15 cheese balls, we need 500 g of dry cottage cheese or cheese curd, and It is important to be low in fat. We also need three more tablespoons of semolina, three tablespoons of wheat flour and two eggs.
These will be flavoured with a teaspoon of vanilla essence, lemon peel, two teaspoons of sugar and a pinch of salt. We still need 150 g of breadcrumbs and a spoonful of sugar to roll the boiled cottage cheese balls.
Along with these cheese dumplings, we will serve a sweet sauce of four tablespoons of cream Fraiche, a teaspoon of vanilla essence, a teaspoon of cinnamon powder and two tablespoons of icing sugar.
How to Make the Best Cottage Cheese Dumplings Recipe?
Put the cheese in a bowl, and with a fork, break it, so it is as small as possible. If your cheese is not dry, you can put it in a sieve to drain the excess liquid from it. Add wheat flour, semolina, lemon peel, sea salt, sugar, vanilla and egg yolks from the two eggs.
Mix with a spoon or a wooden spoon until all the ingredients are homogeneous, and we get a kind of cheese paste, soft but able to form.
I know that most recipes do not include wheat flour in the composition. But because the cheese was often not dry and contained liquid or cream, the dumplings were too soft and could not form balls. That’s why I chose to add wheat flour so that I won’t fail and I’ll get the best cottage cheese dumplings.
Separately, mix the egg whites in another bowl, using an electric mixer until you get foam; it should not be very hard.
Once we have obtained the foam, we pour it over the cheese and mix it lightly with a spoon until all the foam is incorporated into it and obtain an airy, light composition.
It is recommended to put the composition in the refrigerator for about 20 minutes, during which the semolina will absorb the liquid so that the cheese paste will become more malleable.
Meanwhile, fry the breadcrumbs in a dry frying pan without adding oil or butter, and fry over medium heat, stirring with a wooden spoon and taking care not to burn.
After the breadcrumbs have taken on a copper colour, turn off the heat and add a tablespoon of sunflower oil and a tablespoon of sugar, stirring further so the breadcrumbs will become a little more sticky, more oily and will stick better to the cottage cheese dumplings.
Boil the Dumplings
Boil the water in a pot and take the bowl of cheese paste out of the fridge. With wet palms, make cheese balls paste the size of a golf ball, and put them in the pot to boil. You have to be careful when the water boils to reduce the temperature, and the dumplings have to boil over low heat so they will decompose.
Boil the dumplings until they rise to the surface, plus two more minutes (in total, between 3-5 minutes), after which we take them out and put them over the fried breadcrumbs.
Coating the Dumplings With Breadcrumbs
Lightly roll the dumplings in breadcrumbs, so they are completely covered with them, and take them out in a serving bowl. Continue the operation until we finish with the whole amount of cheese paste.
I quickly make a sweet cream sauce until the dumplings cool a little so we can serve them. In a small bowl or cup, mix the cream with the other ingredients, the sugar, vanilla and cinnamon, and we will get a sweet and fragrant cream with which we will serve the dumplings.
Sprinkle a little powdered sugar over the cottage cheese dumplings, and ready, we can serve this wonderful dessert. This was my best cottage cheese dumplings recipe, ready to serve. Enjoy it!
Serving
I recommend serving them while they are hot, powdered with sugar and with this cream with vanilla or sour cream next to or on top.
Try my best cottage cheese dumplings recipe because it is very delicious, and besides this, I recommend other cottage cheese desserts such as:
- The Best Russian Cheesecake Recipe
- Traditional Baked Cheesecake Recipe
- Best Raspberry Cheesecake Recipe
- Cream Cheese Filling Crepes Recipe
- Best Sweet Cornbread Recipe in a World
And, of course don’t forget to follow us on one of our Facebook, Twitter, Instagram or Pinterest pages.
Best Cottage Cheese Dumplings
Equipment
- 1 Soup Pot
Ingredients
- 500 g cottage cheese dry
- 3 tbsp semolina
- 3 tbsp wheat flour
- 2 pieces eggs large size
- ½ tsp sea salt kosher
- 1 piece lemon zest
- 1 tsp vanilla essence
- 2 tsp sugar granulated
Breadcrumbs Cover
- 150 g breadcrumbs
- 1 tbsp sunflower oil
- 1 tbsp sugar granulated
Vanilla Sauce
- 4 tbsp creme Fraiche or sour creme
- 2 tbsp icing sugar
- 1 tsp vanilla essence
- 1 tsp cinnamon powder
Instructions
- Put the cheese in a bowl and with a fork, break it, so that it is as small as possible. Add wheat flour, semolina, lemon peel, sea salt, sugar, vanilla and egg yolks from the two eggs. Mix with a spoon or a wooden spoon until all the ingredients are homogeneous and we get a kind of cheese paste.
- Separately, in another bowl mix the egg whites, using an electric mixer, until you get foam. Once we have obtained the foam, pour it over the cheese and mix it lightly with a spoon until all the foam is incorporated in the cheese and we obtain an airy, light composition. Put the composition in the refrigerator for about 20 minutes,
- Fry the breadcrumbs in a dry frying pan, without adding oil or butter, and fry over medium heat, stirring constantly with a wooden spoon and taking care not to burn. After the breadcrumbs have taken on a copper colour, turn off the heat and add a tablespoon of sunflower oil and a tablespoon of sugar.
- Boil the water in a pot then reduce the temperature to medium-low. With wet palms, make balls of cheese paste, the size of a golf ball, and put them in the pot to boil.
- Boil the dumplings until they rise to the surface plus two more minutes (in total between 3-5 minutes) after which we take them out and put them over the fried breadcrumbs.
- Lightly roll the dumplings in breadcrumbs so that they are completely covered with it and take them out in a serving bowl. Continue the operation until we finish with the whole amount of cheese paste.
- Mix the cream Fraiche with the other ingredients, the sugar, vanilla and cinnamon and we will get a sweet and very fragrant cream with which we will serve the dumplings.
- Serve the cottage cheese dumplings while they are hot, powdered with sugar and with this cream with vanilla or sour cream next to or on top.