Cottage cheese dumplings

OLYMPUS DIGITAL CAMERAOur 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


  1. 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.
  2. Toast the bread crumbs in a pan until golden and crisp; stirring constantly.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with sour cream and confectioners’ sugar.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s