Cottage Cheese Dumplings With Plums Recipes

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CZECH YEASTED FRUIT DUMPLINGS WITH BLUEBERRIES



Czech yeasted fruit dumplings with blueberries image

A sweet summer recipe, yeasted dough dumplings filled with wild blueberries, sprinkled with quark.

Provided by Petra Kupská

Categories     Main Course

Time 1h13m

Number Of Ingredients 11

5.2/3 cups coarse flour ((740 g) optionally all-purpose flour)
1.1/2 cup milk ((360 ml) lukewarm)
2 teaspoons active dry yeast (or 20 g fresh yeast)
1 teaspoon granulated sugar
1 egg
1 pinch salt
13 ounces blueberries ((370 g))
1/4 cup granulated sugar ((50 g))
7 ounces farmers cheese ((200 g) or sour cream)
1 cup powdered sugar
1/3 stick unsalted butter

Steps:

  • Stir a teaspoon of sugar and the dry yeast into the lukewarm milk. Leave the yeast in a warm place to activate. It takes about 10-15 minutes for a foam with bubbles to form on the surface.
  • In a large bowl, combine flour with egg, a pinch of salt, and the yeast mixture. Combine everything first with a spoon, then dump the mixture onto a work surface and process with your hands into a soft dough.
  • Return the ball of dough to the bowl, cover with cling film or a clean cloth, and leave in a warm spot to rise for 45 minutes.
  • Meanwhile, combine the granulated sugar and the clean, drained blueberries.
  • Roll out the raised smooth dough into a rectangular pancake about half to three-quarters of an inch thick. Cut into squares about 8 cm on a side. Place a teaspoon and a half of the sweetened blueberries in the center of each square. Close the dumpling carefully to prevent the juices from running out.
  • In a large skillet, bring lightly salted water to a full boil. Then turn the stove down to medium heat and place dumplings into it. Cover the skillet with a lid and cook for 8 minutes, do not flip the dumplings. Once cooked, carefully transfer them with a slotted spoon to a bowl.
  • To release the steam, prick the cooked dumplings with a fork and brush their top with melted butter. Drizzle with melted butter and serve with your favorite toppings.

Nutrition Facts : Calories 361 kcal, Carbohydrate 58 g, Protein 11 g, Fat 10 g, SaturatedFat 6 g, TransFat 0.2 g, Cholesterol 54 mg, Sodium 162 mg, Fiber 3 g, Sugar 34 g, UnsaturatedFat 3 g, ServingSize 1 serving

POLISH PLUM DUMPLINGS



Polish Plum Dumplings image

These were a great favourite of mine as a child; after all, how often did we get to have something yummy with fruit for a main course? I make them in late summer when fresh prune plums are plentiful but they can also be made with apricots. Please note that the time required for the dough to rest is included in the cooking time.

Provided by Irmgard

Categories     Dessert

Time 1h

Yield 24 dumplings

Number Of Ingredients 6

2 cups all-purpose flour
1 tablespoon melted butter
2 egg yolks
1/2 teaspoon salt
1 cup lukewarm milk
24 plums

Steps:

  • Wash fruit in cold water and dry thoroughly; set aside until ready to use.
  • Combine flour, melted butter, egg yolks, salt and enough milk to make a soft dough that pulls.
  • Cover and let stand about half an hour.
  • Roll out thinly on a floured board, cut into 24 small squares and wrap a plum in each.
  • Cook in boiling salted water for about 10 minutes; cooked dumplings will float to the top.
  • Drain and serve sprinkled with sugar, cinnamon and melted butter.

Nutrition Facts : Calories 83.1, Fat 1.5, SaturatedFat 0.7, Cholesterol 18.4, Sodium 57.7, Carbohydrate 16, Fiber 1.2, Sugar 6.6, Protein 2.1

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