Prep 40 mins
Cook 15 mins
My mother used to make these on special occasions. It is a simple, but filling desert food. It is not overly sweet, and has a wonderfully cheesy flavor. The toasted bread crumb coating contrasts the delightfully creamy texture of the dumpling, while the cinnamon sugar perfectly complements the mild cheese. These are traditionally served with granulated sugar and thin sour cream, but we prefer them with cinnamon sugar!
- 1 lb farmer cheese
- 1 large egg
- 4 ounces semolina
- 1 pinch salt (for the Dough)
- 1 pinch salt (for the Water)
- 2 tablespoons butter
- 1 cup plain breadcrumbs
- Using a wooden spoon, press the farmers cheese through a medium sieve into a large bowl.
- Add the egg, the semolina, and the pinch of salt.
- Mix with wooden spoon until the dough reaches a uniformly stiff consistency.
- Refrigerate mixture for at least 30 minutes.
- Bring a medium pot of salted water to a boil over high heat.
- While the dough chills, prepare the toasted breadcrumbs.
- Melt butter in a nonstick or cast iron pan. Add the bread crumbs, stirring and tossing until a golden brown color is achieved. Remove the pan from the heat and set aside.
- Reduce the water's heat to a simmer.
- Using wet hands to prevent the dough from sticking, form dumplings 2 inches in diameter, and drop them gently into the water. (Do not crowd the dumplings in the water. As the first ones float and are removed you can add new ones to replace them.)
- You may give a gentle stir to ensure the dumplings don't rest on the bottom of the pot.
- When the dumplings float to the surface they are done.
- Using a bamboo strainer or a slotted spoon, remove the cooked dumplings to the pan of bread crumbs.
- Roll the dumplings around until well coated.
- Serve immediately with cinnamon sugar (or plain granulated sugar) and sour cream (we usually thin it with milk so it flows a little better).