Curd dumplings with filling
2 servings
40 minutes
Cottage cheese dumplings with filling are a delicate and airy dish of Polish cuisine, combining simplicity and exquisite taste. This recipe originates from ancient Polish villages where cottage cheese was the basis of many traditional dishes. The soft dough infused with vanilla aroma hides a juicy fruit filling, creating a harmony of flavors – from light tartness to sweetness. After boiling, the dumplings acquire a velvety texture and tenderness that melts in the mouth. They are served with melted butter and sugar, adding extra depth to the flavor. Perfect as a sweet breakfast or dessert, these dumplings warm with cozy notes of home cooking, reminiscent of warm family evenings.
1
Add sugar, vanillin, salt, and egg to the cottage cheese. Mix well.
- Curd cheese (tvorog): 250 g
- Sugar: 2 tablespoons
- Vanillin: 0.3 teaspoon
- Salt: pinch
- Chicken egg: 1 piece
2
Then, while mixing the mixture, gradually add flour and knead the resulting dough thoroughly. The dough should fully absorb all the flour.
- Wheat flour: 290 g
3
Roll the dough on a wooden surface into a sausage shape with a diameter of 3 cm. Then cut the dough into about 20-25 pieces, each 1.5 cm thick.
4
Then, from each piece of dough, use your fingers to make a flat round shape and place the filling in the center. Pinch the edges of the flatbread to form a crescent shape. Then, connect the pinched edges and roll the dumpling between your palms to shape it into a ball. Thoroughly coat the ball in flour and place the dumplings on a floured surface.
- Fruit: to taste
5
In boiling, slightly salted water, add the dumplings and cook until they float – about 7-8 minutes. Remove the dumplings from the water, sprinkle with sugar and drizzle with melted butter to taste.
- Salt: pinch
- Sugar: 2 tablespoons
- Fruit: to taste
