Cottage cheese dumplings recipe from Kádár Restaurant

50 dkg of fatty cottage cheese

2 eggs

Grated zest of 1 lemon

7–8 dkg of semolina

1 pinch of salt

1–2 tablespoons powdered sugar

For the crumbs:

25 dkg breadcrumbs

10 grams of butter

2 tablespoons sugar

1 pinch ground cinnamon

For the vanilla sour cream:

40 dkg sour cream

1 tablespoon vanilla sugar

A little powdered sugar to taste

Preparing the curd mass:

Mash the cottage cheese with a fork or sieve to obtain a nice, smooth consistency.

Lightly beat the eggs.

Mix the cottage cheese with the eggs, grated lemon zest, semolina, salt, and powdered sugar.

Cover the dough and refrigerate for 4–6 hours. During this time, the semolina will absorb the water and the dough will become easy to shape.

Cooking the dumplings:

With wet hands, form dumplings weighing approximately 800g.

Boil water in a large saucepan, then season with a pinch of salt and a little sugar.

Boil the water just until it is bubbling, do not let it sizzle vigorously.

Add the dumplings and cook until they float to the surface of the water, then another 2-3 minutes.

Lift them out with a slotted spoon.

To prepare the toasted crumbs:

Toast the breadcrumbs in a dry frying pan, stirring constantly, until golden brown.

Add the butter and let it melt.

Stir in the sugar and cinnamon.

Roll the still warm dumplings in the spiced crumbs.

To make the vanilla sour cream:

Mix the sour cream with the vanilla sugar and powdered sugar until smooth.

Keep in the refrigerator until serving.

Place the cottage cheese dumplings on a plate, spoon vanilla sour cream on top or alongside.