Honestly, I hadn’t heard of sweet dumplings. But as soon as I saw this version with the cherries, I couldn’t sleep until I prepared them.
I got the idea from the culinary site https://www.homecookingadventure.com/ and prepared it with some changes that happened before and during the preparation of this recipe, i.e. for planned and unplanned reasons :).
My suggestion is to use plain cottage cheese (not confectioners curd, as I did), reduce the flour and, if you like the sweet taste, increase the sugar to your taste.
I invite you to experiment in the kitchen and surprise your close freinds and family with these SWEET DUMPLINGS WITH CHEESE AND CHERRIES.
Enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
First you need to pit the cherries. Since I don't have a pit removal kitchen device, I used a bottle of Ouzo (because it had a narrower bottle neck), armed myself with a wooden skewer and more patience, and started. It's not difficult, but it's a slow job. Just place a cherry on the neck of the bottle and with gentle moves using a wooden skewer, pierce the cherry until the pit falls to the bottom.
Put the breadcrumbs, oil and butter in a pan.
On a medium heat, stir constantly until the breadcrumbs get a golden tan and get the consistency of wet sand.
Be sure to stir constantly with a spatula or wooden spoon to prevent from burning.
Set aside to cool the mixture.
Then add the sugar.
Stir.
In a bowl, place the cottage cheese (I used the finer confectioners curd), eggs and sugar.
Stir with a whisk until a homogeneous mixture.
Add the semolina and stir.
Add the flour and stir.
IMPORTANT NOTICE: If you use a different type of curds (from the standard) or another type of cheese (for example farmers cheese), the mixture may absorb less flour, because the standard cottage cheese is much drier than the confectioners' one. So my advice is to first add some of the flour and semolina. If the mixture can be processed and you can easily form a ball, do not add more flour or semolina. Therefore, the amount of flour or semolina depends on the type of curds/cottage cheese you will use.
Take part of the mixture (as big as a walnut), flatten it slightly and place a pitted cherry in the center.
Wrap a ball and place on a plate. It is advisable to work with slightly moistened with water hands so that the dough does not stick to your fingers.
Do this until you make all the dumplings.
I got 42 pieces. But you may have more or less, depending on the size of the cherries.
Bring a casserole of water to a boil. Then reduce the heat until the water starts to simmer slightly. Keep the boiling water at this level until the end.
Take the raw dumplings and carefully drop them into the boiling water. Do not drop more than 8 to 10 at a time.
After about 2-3 minutes, the dumplings will come to the surface. If any of them accidentally stuck to the bottom, help them come off with the spoon.
Cook for a total of about 12 minutes.
Using a strainer spoon, take out the ready dumplings.
Put them over the breadcrumbs mixture and after they cool in 2-3 minutes, roll them well on all sides.
Arrange the dumplings on a plate or serving tray.
If you still have leftover breadcrumbs mixture, sprinkle it on the ready dumplings or roll them again to get more crumbs stuck on them.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
First you need to pit the cherries. Since I don't have a pit removal kitchen device, I used a bottle of Ouzo (because it had a narrower bottle neck), armed myself with a wooden skewer and more patience, and started. It's not difficult, but it's a slow job. Just place a cherry on the neck of the bottle and with gentle moves using a wooden skewer, pierce the cherry until the pit falls to the bottom.
Put the breadcrumbs, oil and butter in a pan.
On a medium heat, stir constantly until the breadcrumbs get a golden tan and get the consistency of wet sand.
Be sure to stir constantly with a spatula or wooden spoon to prevent from burning.
Set aside to cool the mixture.
Then add the sugar.
Stir.
In a bowl, place the cottage cheese (I used the finer confectioners curd), eggs and sugar.
Stir with a whisk until a homogeneous mixture.
Add the semolina and stir.
Add the flour and stir.
IMPORTANT NOTICE: If you use a different type of curds (from the standard) or another type of cheese (for example farmers cheese), the mixture may absorb less flour, because the standard cottage cheese is much drier than the confectioners' one. So my advice is to first add some of the flour and semolina. If the mixture can be processed and you can easily form a ball, do not add more flour or semolina. Therefore, the amount of flour or semolina depends on the type of curds/cottage cheese you will use.
Take part of the mixture (as big as a walnut), flatten it slightly and place a pitted cherry in the center.
Wrap a ball and place on a plate. It is advisable to work with slightly moistened with water hands so that the dough does not stick to your fingers.
Do this until you make all the dumplings.
I got 42 pieces. But you may have more or less, depending on the size of the cherries.
Bring a casserole of water to a boil. Then reduce the heat until the water starts to simmer slightly. Keep the boiling water at this level until the end.
Take the raw dumplings and carefully drop them into the boiling water. Do not drop more than 8 to 10 at a time.
After about 2-3 minutes, the dumplings will come to the surface. If any of them accidentally stuck to the bottom, help them come off with the spoon.
Cook for a total of about 12 minutes.
Using a strainer spoon, take out the ready dumplings.
Put them over the breadcrumbs mixture and after they cool in 2-3 minutes, roll them well on all sides.
Arrange the dumplings on a plate or serving tray.
If you still have leftover breadcrumbs mixture, sprinkle it on the ready dumplings or roll them again to get more crumbs stuck on them.
Enjoy! 🙂
