I simply can't explain how I forgot about this dish from my childhood. Back home, they are also called "lazy dumplings", but they are the same cheese dumplings only without the breadcrumbs coating. The cheese boiled dumplings recipe is very easy, but the final result mostly lies on the cheese texture - I strongly recommend choosing cow's milk cheese - well drained and chunky, not at all soft and creamy. This is also true for the classic "papanasi", Romanian fried donuts.
I don't use sugar, so they can be served plain with butter and sour cream, or with some jam on top, in which case, they become dessert. Either way, they are super tasty, they literally melt in your mouth.
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As I was saying above, take great care when choosing the cheese - it has to be well drained and chunky, just like in the picture.
Add 1 egg and salt to the cheese, mix using a spatula.
Stir in the flour and mix.
If the mixture looks like in the picture, firm and chunky - then it's OK. If it's still runny and sticky, add a bit more flour.
Start kneading the dough with your hands until it becomes smooth and it's not sticky any more - as you can see in the picture.
Turn onto the floured table and cut in 2-3 parts.
Roll each part into a long thin sausage. Then cut each sausage into slices, about 7-10mm thick.
Optionally, you can gently press the slices with your fingers to flatten them out a bit.
Repeat the procedure for all the dumplings and you can either keep them on the table or transfer to a big tray.
Of course, don't forget to flour your workspace when you need to.
Bring water to a boil in a big 3-5 litre pot, add a big tbsp salt.
When it comes to the boil, place half of the dumplings in the boiling water.
In about 5 minutes, they will come up to the surface, now remove from the water.
Using a spatula or a slotted spoon, carefully transfer to a bowl.
Place the other half of dumplings in the boiling hot water, repeat the procedure.
I like to grease with a bit of oil the bowl or the dish where I transfer the boiled dumplings, this is up to you. Place half of the packet of butter over the hot dumplings and shake the bowl for the melting butter to spread evenly.
Do not stir the dumplings while hot with a spoon or a spatula - they are very tender and they might lose their shape. Once they cool down a bit, they become firmer and easier to maneuver.
When the rest of the dumplings have boiled, transfer to the bowl, add the rest of the butter and carefully shake the bowl.
Allow the butter melt and the dumplings chill for 5 minutes, then you can use a spatula or a spoon to mix carefully.
They can be served plain with sour cream, or with sour cream and jam, like the classic Romanian "papanasi".
First, we eat some only with sour cream, then we add the jam - they are tender, tasty and quick.
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