Perfect cottage cheese dumplings from Sabina Szulló

Chef tips from Sabina Szulló

• It is highly recommended to mix the curd mass the day before and refrigerate it overnight.
• The chef worked with homemade cottage cheese, but quality store-bought cottage cheese, such as Nádudvari, is also excellent.
• Dumplings about 4-5 cm in diameter are ideal.
• To prevent our dumplings from falling apart, we put them in sparkling water! They may fall apart in water at a lower temperature!
• The dumplings will be ready in 25-30 minutes, do not cook them any longer so they don't harden!
• Once they're cooked, put the lid on the pot and you can leave them in the water, it will even do them good!
• Don't be intimidated by the amount of ingredients, the water for the broth needs to be very sweetened and salted. A strong-flavored broth is one of the keys to excellent-tasting dumplings.
• If you want to work ahead, you can even fry the crumbs and mix in the sour cream in advance. If you have these in advance, all you have to do is stir in the freshly cooked dumplings taken out of the water when serving.

Ingredients for the cottage cheese dumplings:

• 1000 g cottage cheese (sliced)
• 36 g semolina
• 3 egg yolks
• 3 egg whites
• 48 g granulated sugar
• 10 dkg flour for rolling the dumplings

Ingredients for cooking dumplings:

• 4 liters of water
• 25 dkg sugar (this is how much you need!)
• Half a handful of salt

Toasted crumbs:

• 300 g panko crumbs (finely ground)
• 150 g of rice
• 75 g granulated sugar

Sweet sour cream:

• 400 g sour cream
• 100 g granulated sugar
• Juice of ½ lemon

Making cottage cheese dumplings:

• Add the semolina and the egg yolk mixed with granulated sugar to the pureed cottage cheese, then mix the ingredients thoroughly.
• Beat the egg whites until foamy (don't beat them too hard!), then stir them into the cottage cheese mixture.
• When the cottage cheese base dough is ready, cover it with foil and press the foil into the dough so that it doesn't form a skin!
• Let's put it in the fridge overnight!
• The next day, boil a large pot of water and season it generously with the specified amount of sugar and salt.
• Using two spoons, tear the dough into equal pieces and arrange them in a row on a plate. Form the dough into balls by hand, roll in flour, and place the balls in the boiling water.
• Once all the dumplings have risen to the top of the water, turn off the heat, cover the pot, and let them rest in the water for 20-30 minutes, until the insides are completely soft.
• During this time, fry the crumbs in a dry frying pan until golden brown, adding the butter and granulated sugar at the end, which will give the crumbs extra crunch.
• Dip the dumplings in the crumbs, roll them in them, and serve immediately, hot, with lots of sweet sour cream and powdered sugar.