Traditional Cottage Cheese Dumplings | Romanian Brunch
(0)
35 min
Under an hour
Sezamo
O rețetă tradițională românească de colțunași fragezi de casă, umpluți cu brânză proaspătă de vaci, mărar și ceapă verde. Fierți delicat, tăvăliți în unt rumenit și serviți fierbinți cu smântână grasă, pentru un brunch autentic și reconfortant.
Ingredients
Preparation method
Preparing the dough and filling
In a large bowl, sift the white wheat flour and make a well in the center. Add a fresh egg, half a teaspoon of iodized salt, and 80-100 ml of lukewarm water. Knead vigorously until you get an elastic, smooth, and non-sticky dough. Wrap the dough in a clean towel and let it rest for 15 minutes.
In another bowl, prepare the filling: mash the fresh cottage cheese with a fork. Add the second fresh egg, finely chopped dill, finely chopped green onions, a pinch of iodized salt, and ground black pepper. Mix the filling well until it becomes creamy and cohesive.
Shaping and boiling the dumplings
On a lightly floured work surface, roll out the dough with a rolling pin into a thin sheet about 2 mm thick. Using a glass or a round cutter, cut out dough circles. Place a generous teaspoon of filling in the center of each disc.
Chef's tip
To ensure the edges of the dumplings seal properly and do not break open during cooking, you can lightly moisten the edges of the dough rounds with a pastry brush dipped in cold water before folding.
If the cottage cheese is very wet, let it drain in a fine-mesh sieve for a bit before mixing it with the egg and herbs, so the filling stays firm.
25 min
Under an hour
