Reading: Best Cottage Cheese Dumplings
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today I invite you to cook a recipe that marked my childhood, namely the best bungalow cheese dumplings, served with sweet vanilla crème Fraiche a arrant dessert that has always been successful, specially for children. It is a dessert that does not require bake, is made quickly and is one of the basic recipes in hungarian cuisine .
I in truth like to make recipes from cottage cheese both because it is a very healthy ingredient but besides because the desserts made from it have constantly been to the like of the family. We will make some bungalow cheese balls as in the bungalow tall mallow donuts recipe, only if they have been fried in oil, they will be boiled and then rolled in a mix of fry breadcrumb with boodle .
Let me show you what ingredients we need for this recipe .
Ingredients
For four servings, meaning about 14-15 cheese balls, we need 500 gravitational constant of dry bungalow cheese or cheese curd, It is important to be low in fat. We besides need three more tablespoons of semolina, three tablespoons of wheat flour and two eggs .
These will be flavoured with a teaspoon of vanilla effect, lemon peel off, two teaspoons of sugar and a pinch of salt. We still need 150 gigabyte of breadcrumbs and a spoon of sugar in which we will roll the seethe bungalow tall mallow balls .
Along with these tall mallow dumplings, we will serve a fresh sauce of four tablespoons of cream Fraiche, a teaspoon of vanilla essence, a teaspoon of cinnamon gunpowder and two tablespoons of icing carbohydrate .
How to Make the Best bungalow cheese Dumplings Recipe ?
Put the cheese in a bowl and with a branch, break it, so that it is arsenic little as possible. If your tall mallow is not dry, you can put it in a sieve to drain the excess liquid from it. Add wheat flour, semolina, lemon peel, sea salt, boodle, vanilla and egg yolks from the two eggs .
Mix with a spoon or a wooden spoon until all the ingredients are homogeneous and we get a kind of cheese paste, soft but able to form .
I know that most recipes do not include wheat flour in the typography. But because the cheese was frequently not dry and contain liquid or cream, the dumplings were besides soft and could not form balls. That ’ second why I chose to add wheat flour, so I won ’ triiodothyronine fail and I ’ ll get the best bungalow tall mallow dumplings .
individually, in another bowling ball mix the egg whites, using an electric mixer, until you get foam, it should not be very hard .
once we have obtained the foam, we pour it over the tall mallow and mix it thinly with a spoon until all the foam is incorporated in the cheese and we obtain an aeriform, light composition .
It is recommended to put the musical composition in the refrigerator for about 20 minutes, during which fourth dimension the semolina will absorb from the liquid so that the cheese paste will become more ductile .
interim, fry the breadcrumb in a dry frying pan, without adding oil or butter, and fry over medium heat, stirring constantly with a wooden spoon and taking wish not to burn .
After the breadcrumbs have taken on a bull color, turn off the heat and add a tablespoon of sunflower oil and a tablespoon of sugar, stirring further so the breadcrumb will become a little more gluey, more greasy and will stick better to the bungalow cheese dumplings .
Boil the water in a pot and take the roll of tall mallow paste out of the electric refrigerator. With wet palms, make balls of cheese paste, the size of a golf ball, and put them in the toilet to boil. You have to be careful, when the water boils to reduce the temperature, the dumplings have to boil over gloomy inflame so they will decompose .
Boil the dumplings until they rise to the airfoil plus two more minutes ( in entire between 3-5 minutes ) after which we take them out and put them over the fry breadcrumb .
lightly roll the dumplings in breadcrumbs so that they are completely covered with it and take them out in a serve bowl. Continue the operation until we finish with the hale sum of cheese paste .
Until the dumplings cool a little so we can serve them, promptly make a fresh cream sauce. In a little stadium or cup, mix the cream with the other ingredients, the sugar, vanilla and cinnamon and we will get a sweet and very fragrant cream with which we will serve the dumplings .
Sprinkle a little powder boodle over the bungalow tall mallow dumplings and ready, we can serve this fantastic dessert. This was my best bungalow cheese dumplings recipe ready to serve, enjoy it !
Serving
I recommend serving them while they are hot, powdered with sugar and with this cream with vanilla or sour cream next to or on top .
Try my best bungalow tall mallow dumplings recipe because it is very delightful, and besides this, I recommend other bungalow tall mallow desserts such as :
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Best bungalow cheese Dumplings
I invite you to cook a recipe that marked my childhood, namely the best cottage cheese dumplings, served with sweet vanilla crème Fraiche a perfect dessert that has always been successful, especially for children.
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Prep Time
15
mins
Cook Time
15
mins
Resting time
20
mins
Total Time
50
mins
Course
Dessert
Cuisine
Hungarian, Romanian, Transylvanian
Servings
4
portions
Calories
405
kcal
equipment
- bowl
- wooden spoon
- electric sociable
- Frying Pan
- pot
Ingredients
- 500 thousand cottage cheese dry
- 3 tbsp semolina
- 3 tbsp wheat flour
- 2 pieces eggs large size
- ½ tsp sea salt kosher
- 1 piece lemon zest
- 1 tsp vanilla essence
- 2 tsp sugar granulated
- 150 gigabyte breadcrumbs
- 1 tbsp sunflower oil
- 1 tbsp sugar granulated
vanilla Sauce
- 4 tbsp creme Fraiche or sour creme
- 2 tbsp icing boodle
- 1 tsp vanilla perfume
- 1 tsp cinnamon gunpowder
Instructions
- Put the cheese in a bowl and with a fork, break it, so that it is equally minor as possible. Add wheat flour, semolina, gamboge peel, sea salt, sugar, vanilla and egg yolks from the two eggs. Mix with a spoon or a wooden spoon until all the ingredients are homogeneous and we get a kind of tall mallow paste .
- individually, in another bowl mix the egg whites, using an electric mixer, until you get foam. Once we have obtained the foam, pour it over the cheese and mix it lightly with a spoon until all the foam is incorporated in the tall mallow and we obtain an aeriform, light writing. Put the composition in the refrigerator for about 20 minutes ,
- Fry the breadcrumb in a dry frying pan, without adding vegetable oil or butter, and electrocute over metier heat, stirring constantly with a wooden smooch and taking care not to burn. After the breadcrumbs have taken on a copper color, turn off the heat and add a tablespoon of sunflower petroleum and a tablespoon of boodle .
- Boil the water in a pot then reduce the temperature to medium-low. With besotted palms, make balls of cheese paste, the size of a golf ball, and put them in the pot to boiling point .
-
Boil the dumplings until they rise to the surface plus two more minutes (in total between 3-5 minutes) after which we take them out and put them over the fried breadcrumbs.
-
Lightly roll the dumplings in breadcrumbs so that they are completely covered with it and take them out in a serving bowl. Continue the operation until we finish with the whole amount of cheese paste.
-
Mix the cream Fraiche with the other ingredients, the sugar, vanilla and cinnamon and we will get a sweet and very fragrant cream with which we will serve the dumplings.
-
Serve the cottage cheese dumplings while they are hot, powdered with sugar and with this cream with vanilla or sour cream next to or on top.
nutrition
Calories:
405
kcal
Carbohydrates:
53
g
Protein:
21
g
Fat:
11
g
Saturated Fat:
3
g
Cholesterol:
23
mg
Sodium:
1022
mg
Potassium:
239
mg
Fiber:
3
g
Sugar:
15
g
Vitamin A:
180
IU
Vitamin C:
2
mg
Calcium:
183
mg
Iron:
3
mg
Keyword
best cottage cheese dumplings, cottage cheese dumplings, cottage cheese dumplings recipe, Hungarian cottage cheese dumplings
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