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Lazy Dumplings with Cherries
Instructions
It is quite handy to remove the pits from the cherries with an ordinary hairpin – this damages the berry the least, though you can also use special pitting tools. Prepare all the cherries this way.
Transfer the cottage cheese to a wide mixing bowl and mash it with a fork.
Add the remaining ingredients to it. Rub everything together with the same fork.
Bring the lumpy mass together into a single dough with your hand. If the cottage cheese is very fatty, you can add a little more flour, but do not pack too much into the dough – it should stay quite sticky.
Pinch off a quarter of the mixture, roll it into a sausage about 3 cm in diameter, and cut it into pieces 3.5 cm long.
Dip one end of each piece in flour and flatten it slightly, leaving the sticky side on top free of flour (this makes the ball easy to shape). Place one cherry in the centre.
Gather the edges of the patty upwards and pinch them together at a single point.
Roll the ball between your palms.
Place the cottage-cheese balls on a floured board. To help them hold their shape better, you can chill them in the freezer for 10 minutes.
Drop the lazy dumplings into boiling water. Once they have all floated to the surface, cook them for 1 minute.
Lift the balls out with a slotted spoon and place them on a plate.Lazy dumplings with cherries embody the real taste of summer. While they are still hot, I serve them to the table topped with cold sour cream.Do give them a try, and enjoy your meal!
Tips
- 1
A HAIRPIN FOR THE CHERRIES – the "secret" to keeping the berry whole. Special pitters or knives damage the cherry, while a hairpin leaves it intact.
- 2
COTTAGE CHEESE THAT IS NOT 0% – the "secret" to tenderness. Fat-free cottage cheese is dry and will not "bind" the dough. Fatty cheese (5-9%) is ideal.
- 3
A 10-MINUTE CHILL – the "secret" to the shape. Cold balls do not "spread" while boiling and keep their shape.
- 4
1 MINUTE AFTER THEY FLOAT – be strict about it. Any longer and the cherry will "burst" and the juice will leak out. The same principle works with other kinds of lazy dumplings.
FAQ
Which cottage cheese should I choose? +
Ideally cottage cheese with 5-9% fat (the author advises against 0%). Alternatives: 18% (more "creamy"), country-style homemade (premium), or granular (rubbed through). Fresh cottage cheese is white or slightly creamy, with no yellow tinge. Rub granular cheese through a sieve or blend it – you will get smooth balls. Cottage cheese with fruit and sugar added is not suitable. Check the use-by date – out-of-date cheese will give a "sour" note. If the cottage cheese is wet, press it through cheesecloth for 30 minutes, otherwise the dough will "run".
What can I use instead of cherries? +
Alternatives: sweet cherries (gentler, without the tartness), strawberries (fresh or frozen, smaller), raspberries (delicate), blueberries (an unusual colour), or currants (tart). Larger berries should be pitted. Thaw frozen berries in the refrigerator for 4-6 hours and drain the juice. Fresh berries are the "premium" option and more fragrant. Do not use: citrus fruit (it will run) or fruit canned in syrup (it will change the sweetness). For a "summery" version, use a 50/50 mix of berries.
How long do the dumplings keep? +
Cooked dumplings keep in the refrigerator in a lidded container for 1 day (after that the dough will "soak up" the juice from the filling). Reheat them in the microwave for 30-40 seconds under a lid, or in a frying pan with 1 tsp of butter for 1-2 minutes. Raw shaped dumplings keep in the freezer for up to 2 months. Freeze them spread out on a board, then tip them into a bag – they will not stick together. Cook them straight from frozen, without thawing (drop them into boiling water for 2-3 minutes). Do not leave raw dumplings at room temperature for longer than 30 minutes – the cherries will thaw. It is best to make them "for one sitting".
What should I serve the dumplings with? +
The classic options: with cold sour cream (the author's choice), or dusted with icing sugar on top. With honey, berry syrup, or chocolate sauce. With whipped cream for a dessert version. Alongside a cup of coffee with milk, cocoa, or tea. With hot milk – the "grandmother's" version. With a glass of cherry compote. With herbal mint tea for a relaxed evening. For a "children's" version – with sour cream plus sugar. For a picnic – cooled in a container. With a scoop of vanilla ice cream – a summer dessert. It is a versatile dish for summer breakfasts and afternoon snacks.
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