Lazy dumplings with pumpkin
6 servings
60 minutes
Lazy dumplings with pumpkin are a cozy dish of Russian cuisine that embodies the tenderness and warmth of home meals. Their roots trace back to traditional dumpling recipes but are adapted for quick preparation. Pumpkin adds softness, a light sweetness, and a rich autumn aroma complemented by hints of cinnamon and nutmeg. Cottage cheese makes the dumplings nutritious and airy, while semolina gives them elasticity. They are easy to prepare: the dough is kneaded, chilled, and cut into small pieces that are boiled until soft. These dumplings are perfect for breakfast or a light dinner, especially when paired with sour cream, honey, or berry sauces. Their convenience for freezing makes them an excellent option for meal prep, allowing you to enjoy their taste anytime.
1
Cook the pumpkin until soft and blend it into a puree.
- Pumpkin: 200 g
2
Mash the cottage cheese with a fork, add eggs, sugar, and salt. Mix well.
- Curd cheese (tvorog): 400 g
- Chicken egg: 2 pieces
- Sugar: 50 g
- Salt: pinch
- Ground nutmeg: 1 teaspoon
- Cinnamon: 1 teaspoon
3
Add pumpkin puree to the batter and mix well.
- Pumpkin: 200 g
4
Add semolina to the dough, it should be elastic.
- Semolina: 150 g
5
Put the dough in the refrigerator for at least half an hour.
6
Take the dough out of the fridge, dust the work surface with flour. Shape the dough into 4 sausages and cut them into small pieces.
- Cinnamon: 1 teaspoon
7
Boil the dumplings in salted water until cooked (3-5 minutes after they start to boil).
- Salt: pinch
8
The remaining dumplings can be frozen. The main thing is to first spread them on a tray, freeze them, and then transfer them to a bag (to prevent sticking).
