2 eggs, 1 lb cottage cheese, 5 level tablespoons semolina, salt
4 tablespoons fine breadcrumbs, 2 oz butter or margarine
3/4 – 1 cup sour cream
2-3 tablespoons confectioner’s sugar
Push the cottage cheese through a sieve, add to the egg yolk together with the semolina and 1/2 teaspoon of salt. Beat the egg whites until soft peaks form, carefully fold into the cheese mixture. Put in a refrigerator for 1 hour to let the semolina soak up the liquids. In the meantime melt the butter and fry the breadcrumbs until golden brown. Boil 2 quarts of water with 1 teaspoon of salt. Form 12 small balls of the cheese mixture using your wet palm, and place them carefully in the boiling water. When the water starts to boil again, reduce the heat to give the dumplings enough time to cook. They will swell slightly in the simmering water. Cook them for 6-8 minutes after they have risen to the surface. Carefully remove them with a skimmer and place them in cold water. Here they will form a slightly firmer crust, preventing them from falling apart later. Drain and roll them evenly in the breadcrumbs. Serve with sour cream and confectioner’s sugar, as desired.
Preparation time: 35 minutes + resting time
One serving: 615 kcal