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Home » Recipes » Desserts

Best Cottage Cheese Dumplings

Published: May 11, 2021 · Modified: Dec 8, 2024 by Timea · This post may contain affiliate links · Leave a Comment

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Best Cottage Cheese Dumplings-Served on Red Plate With Cream Fresh

Today I invite you to cook a recipe that marked my childhood. My best cottage cheese dumplings, served with sweet vanilla crème Fraiche a perfect dessert especially for my children. This Hungarian dessert is a quick and easy no-bake classic! It's a staple recipe in Hungarian cuisine.

Best Cottage Cheese Dumplings-Served on Plate With Cream Fresh and Sugar

I like to make recipes from cottage cheese 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're making cottage cheese balls similar to the cottage cheese donuts recipe, but instead of frying them in oil, we'll boil them. Then, they'll get a delightful coating of fried breadcrumbs and sugar.

Jump to:
  • Ingredients
  • How to Make the Best Cottage Cheese Dumplings Recipe?
  • Serving
  • Best Cottage Cheese Dumplings

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. It is important to be low fat. We also need three more tablespoons of semolina, three tablespoons of wheat flour and two eggs.

Best Cottage Cheese Dumplings-Ingredients

These will be flavoured with a teaspoon of vanilla essence, lemon zest, 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 made for:

  • four tablespoons of cream Fraiche,
  • one teaspoon of vanilla essence,
  • one teaspoon of cinnamon powder,
  • two tablespoons of icing sugar.
Best Cottage Cheese Dumplings-Creme Fresh and Icing Sugar

How to Make the Best Cottage Cheese Dumplings Recipe?

Mix the Ingredients

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.

Best Cottage Cheese Dumplings-Mixed Cottage Cheese With Semolina, Flour, Egg Yolks and Lemon Zest

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.

Best Cottage Cheese Dumplings-Making Egg White Foam With Electric Mixer in the Bowl

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.

Best Cottage Cheese Dumplings-Mixing Cheese Paste With Egg White Foam

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.

Fry the Breadcrumbs

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.

Best Cottage Cheese Dumplings-Frying Breadcrumbs in the Pan

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.

Best Cottage Cheese Dumplings-Fried Breadcrumbs in the Pan

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.

Best Cottage Cheese Dumplings-Boiling Cheese Balls in the Pot

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

Best Cottage Cheese Dumplings-Boiled Cheese Balls in the Fried 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.

Best Cottage Cheese Dumplings-Cheese Dumplings Covered With Fried Sweet Breadcrumbs in the Pan

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.

Best Cottage Cheese Dumplings-Mixing Creme Fresh, Icing Sugar, Cinnamon Powder and Vanilla Essence

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!

Best Cottage Cheese Dumplings-Ready to Serve

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.

Best Cottage Cheese Dumplings-Pouring Cream Over Served Dumplings on the Plate

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
Best Cottage Cheese Dumplings-Served on Plate With Cream Fresh

And, of course don't forget to follow us on one of our Facebook, Twitter, Instagram or Pinterest pages.

Best Cottage Cheese Dumplings-Served on Plate With Cream Fresh

Best Cottage Cheese Dumplings

Timea
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine Hungarian
Servings 4 portions
Calories 405 kcal

Equipment

  • 1 Soup Pot
  • 1 Frying Pan

Ingredients
 
 

  • 500 g cottage cheese dry
  • 3 tablespoon semolina
  • 3 tablespoon wheat flour
  • 2 pieces eggs large size
  • ½ teaspoon sea salt kosher
  • 1 piece lemon zest
  • 1 teaspoon vanilla essence
  • 2 teaspoon sugar granulated

Breadcrumbs Cover

  • 150 g breadcrumbs
  • 1 tablespoon sunflower oil
  • 1 tablespoon sugar granulated

Vanilla Sauce

  • 4 tablespoon creme Fraiche or sour creme
  • 2 tablespoon icing sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon 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.

Nutrition

Serving: 1gramsCalories: 405kcalCarbohydrates: 53gProtein: 21gFat: 11gSaturated Fat: 3gCholesterol: 23mgSodium: 1022mgFiber: 3gSugar: 15g
Keyword best cottage cheese dumplings, cottage cheese dumplings, cottage cheese dumplings recipe, Hungarian cottage cheese dumplings
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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Timea and Laci-Timea's Kitchen

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Hi, I am Timea and together with my husband Laci we decided to invite you to our virtual kitchen. You will see step by step how we cook and how tasty is the Transylvanian and Hungarian cuisine.

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