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Cottage cheese dumplings with mango

Sweet Cheese Dumplings with Mango

Kids will go wild for these wonderful little dumplings. Here's a fun breakfast I made for my family. I've made filled dumplings before, but back then I used fresh apricots. This simple, very tasty dish is doable even for the youngest, least experienced cooks. It comes together quickly and — best of all — everyone loves it. You can knead the dough by hand or blitz it in a blender. The key is good farmer cheese (tvorog): it shouldn't be too dry, so the dough doesn't end up full of unblended lumps.

Maria

Recipe author

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Composition / ingredients

Servings:

Farmer cheese (tvorog)

250

Semolina

Brown sugar

Flour

Eggs

Mango

Corn puffs

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 15 % 5 g

Carbohydrates 62 % 21 g

169 kcal

GI: 0 / 38 / 62

Cooking method

Cooking time: 40 min

Step 1:

Gather your ingredients. For these sweet cheese dumplings with mango you'll need: a ripe mango (fresh or canned), farmer cheese, flour, semolina, cane sugar, an egg, and salt. For the coating, you'll need corn puffs.
Step 2:

Put the farmer cheese, egg, semolina, flour, sugar, and salt in a bowl.
Step 3:

Mix everything thoroughly by hand or in a blender until smooth. The mixture should be uniform, lump-free, and a little sticky.
Step 4:

Peel the mango, remove the pit, and cut it into medium cubes. If you're using canned fruit, lift it out of the syrup and pat it dry with paper towels.
Step 5:

Roll the cheese mixture into evenly sized balls.
Step 6:

Flatten each ball into a small disk and place a mango cube in the center.
Step 7:

Pinch the edges closed and shape into round dumplings.
Step 8:

Lower the dumplings into boiling salted water and cook at a gentle simmer until they float to the surface.
Step 9:

Transfer the cooked dumplings to a plate and let them cool slightly.
Step 10:

Crush the corn puffs into fine crumbs.
Step 11:

Roll the dumplings in the corn crumbs and serve right away.

You can also make these dumplings with canned mango, which gives you a softer filling. I used fresh because I had a mango that needed using up. There are many kinds of these dumplings, popular not only in Czech and Slovak cooking but also in German, Polish, and even Ukrainian kitchens. These are yeast-free, so they aren't puffy like their yeasted cousins — they're somewhere between potato dumplings and filled vareniki, a bit like lazy vareniki. Serve them as a main dish for breakfast, or as an afternoon snack.