🥣 Instructions:
- Make the dough:
In a bowl, mash the cottage cheese with a fork. Mix in eggs, semolina, salt, vanilla, and lemon zest.
Cover and let rest in the fridge for 30–60 minutes — this allows the semolina to absorb moisture. - Shape the dumplings:
With wet hands, form golf ball-sized dumplings. If the mixture is too soft, add a touch more semolina. - Cook the dumplings:
Bring a large pot of lightly salted water to a gentle boil. Lower heat to a simmer (not a rolling boil).
Gently drop the dumplings in. Cook 8–10 minutes, or until they float and are cooked through.
➤ Don’t overcrowd the pot — do it in batches if needed. - Prepare the coating:
While dumplings are cooking, melt the butter in a large pan. Add breadcrumbs and toast over medium heat until golden. Stir in sugar at the end. - Coat the dumplings:
Drain the cooked dumplings and gently roll them in the toasted breadcrumbs to coat evenly. - Serve:
Serve warm with a generous spoonful of sour cream and a dusting of powdered sugar.
Optional: some serve it with fruit sauce or jam on the side.
Tip:
Letting the dough rest is key — otherwise, the dumplings may fall apart. Also, keep the water at a gentle simmer, not a hard boil.
Would you like a video guide or a variation (e.g., with fruit inside)?