Our friendship with Fleur started at the lunch table at memoQfest in 2012. I remember Fleur fell in love with this traditional Hungarian dessert immediately. I promised to send her the recipe, but I was concerned how she gets proper cottage cheese in Eindhoven. Indeed, there was a Polish deli just right next to Translators International’s office. Go, dumplings, go!
- 500 g low fat cottage cheese
- 120 g semolina
- 3 egg yolks
- 3 egg whites
- zest of 1 lemon
- 1 pinch of salt
- 200 ml sour cream
- 100 g bread crumbs
- confectioners’ sugar
- Put cottage cheese, semolina, egg yolks and a pinch of salt in a bowl. Stir with a fork just until combined. Cover the mixture with cling film and refrigerate for 2 hours.
- Toast the bread crumbs in a pan until golden and crisp; stirring constantly.
- Beat egg whites until they are stiff. When the semolina mixture is ready, add it to the egg whites in small portions and stir cautiously until smooth.
- Bring a large pan of salted water to the boil. Form the dough into balls the size of a walnut; and put them into the boiling water. Forming is the easiest when your hands are slightly wet.
- As soon as dumplings float to the surface, cook for 5 minutes, then remove with slotted spoon. Roll them into the bread crumbs until they get a crispy coating.
- Serve with sour cream and confectioners’ sugar.