I already have a recipe on my site — Lazy Dumplings, and today I'm sharing a similar dish made by the same lazy method. The dumplings I mentioned above are made with a minimum of flour, which makes them especially tender and soft. Today's version of cottage cheese dumplings, I made with more flour, since we'll be shaping them — that is, wrapping the filling inside — so we need a firmer dough. The cottage cheese for lazy dumplings should be firm, flavorful, and soft but not dry. Classic large-curd cottage cheese, like the homemade slab-style kind, works perfectly — that's exactly what I used — but you can also use soft-pack cottage cheese as long as it's not too watery. The dumplings turned out absolutely delicious; my husband, daughter, and I polished off the whole batch in one dinner! So good!
Ingredients:
- 500 g cottage cheese
- 100 g flour + 2-3 tbsp for dusting
- 1 - 2 tbsp sugar
- 1 tsp vanilla sugar
- 1 egg
- pinch of salt
- Also:
- frozen raspberries or other berries, dried fruit
- butter for serving
How to cook lazy cottage cheese dumplings with raspberries
Mash the cottage cheese into a smooth, paste-like consistency. I do this using the flex-edge beater attachment on my stand mixer. You can also use a blender, a meat grinder, or press the cottage cheese through a fine-mesh colander. Add the egg, sugar, vanilla sugar, and salt, then mix everything together thoroughly.
Add the flour and mix well (the cottage cheese mixture may remain sticky — that's normal). If the mixture turns out too runny and watery, it means your cottage cheese was too wet to begin with, and you'll need to add more flour!
Dust your work surface with a little flour. Place half of the cottage cheese mixture on the surface. Roll it into a log, dusting it with flour as you go. Divide into portions (approximately 15–20 grams each).
Flatten each piece of dough, then place raspberries in the center. Or use whatever filling you like — any berries work, fresh or frozen, such as currants, cherries, or strawberries. Raisins are also a great option and taste wonderful!
Wrap the dough around the filling in your hands to form a tight ball, then roll it in flour to coat well.
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