2020-08-13 / test@t

Pumpkin lazy dumplings

Fresh berries and fruits, cut into pieces, as for a fruit salad, will be good for such dumplings.

Pumpkin lazy dumplings
  • 500 g cottage cheese 9% fat
  • 200 g pumpkin
  • 3 tbsp. l. decoys
  • 2 tbsp. l. flour
  • 2 tablespoons sugar
  • 1 large egg + 2 yolks
  • 0.5 tsp ground cinnamon
  • 0.3 tsp salt
  • butter, sour cream and sugar for serving


Step 1
Combine egg and yolks with salt. Then mix with cottage cheese (for smoothness, you can beat with a hand blender).
Step 2
Peel the pumpkin from seeds and peel, grate on a fine grater, sprinkle with sugar and cinnamon, mix well and add to the curd mass.
Step 3
Add flour and semolina. You should have a fairly dense dough. If it's too runny, add more flour. Refrigerate for 30 minutes. (and up to 12 hours).
Step 4
Put a wide, deep saucepan with 3 liters of water on high heat, let it boil. Sprinkle flour on the board. Take a piece of dough with wet hands and roll a 2 cm diameter sausage out of it by weight.
Step 5
Salt water in a saucepan. Moistening a knife in boiling water, cut off 2 cm pieces from the sausage and discard in boiling water. Reduce heat, cook dumplings until float, 5 minutes. Use a slotted spoon in a generously oiled dish (let's drain the water!). Serve with sour cream and sugar.
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