Cottage Cheese (Raw) Dumplings with Breadcrumbs

In traditional Slovenian cuisine, it would be hard to find a dish that surpasses dumplings in variety and versatility. They can be an excellent main dish, side dish, or dessert, and are also used as an addition to soup. There are countless recipes for their preparation, but among the most popular are certainly cottage cheese or raw dumplings, as many like to call them. They can be savory or sweet, with raisins often added to the filling in the sweet version.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dough

  • 350 g Flour, Wheat, bread flour

  • 1 piece Egg, fresh

  • 150 ml Water

  • pieces Oil, vegetable oil, canola

  • 1 pinch Salt, table

Filling

  • 500 g Cheese, cottage cheese

  • 200 g Sour cream

  • 2 piece Egg, fresh

  • 60 g Butter, unsalted

  • 3 spoons Breadcrumbs, dried

Steps

  1. Make the dough as for a roll, but also mix in an egg (you can view the preparation process here). Shape the kneaded dough into a loaf, brush it with oil, cover with a warmed bowl, and let it rest at room temperature for 30 to 60 minutes.

  2. While the dough is resting, prepare the filling. Place the cottage cheese in a bowl and mash it with a fork. Add eggs and sour cream, and mix the ingredients well. For sweet dumplings, add 1-2 tablespoons of sugar.

  3. Roll out the rested dough as thinly as possible on a damp cloth. Do this by placing one or both hands under the dough, then slowly and carefully pull it from the center towards the edge or towards yourself, so that the center becomes appropriately thin, thin enough to 'read a newspaper or a love letter through it.' Trim the thick edges on the sides.

  4. Spread the prepared filling over the dough and carefully roll it up using the cloth. Wrap the prepared roll in greased food foil or aluminum foil, or traditionally, wrap it in a damp cloth or gauze sprinkled with breadcrumbs.

  5. Cook the dumpling in salted boiling water, covered, for 30-45 minutes. Once cooked, remove the pot from the heat and let the dumpling rest in the water it was cooked in for 15 minutes.

  6. Melt butter in a pan and fry the breadcrumbs until golden brown. Unwrap the cooked dumpling and serve it on a large plate or platter. Pour the fried breadcrumbs over it and slice into pieces.

Nutrition Information (Per 100g)

  • Calories: 216.47 kcal
  • Fat: 8.73 g
    • Saturated Fat: 4.29 g
  • Carbohydrates: 21.6 g
    • Sugars: 1.63 g
  • Protein: 9.17 g
  • Fiber: 0.59 g

Advice

It is best to wrap the dumpling in a cloth (kitchen towel) that has not been washed in a washing machine, as otherwise, the dumpling will taste like laundry detergent. If making sweet dumplings, add sugar directly to the filling, and optionally add breadcrumbs soaked in rum. In this case, serve the dumplings with compote.