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.
- 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-BY-STEP COOKING RECIPE
Combine egg and yolks with salt. Then mix with cottage cheese (for smoothness, you can beat with a hand blender).
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.
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).
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.
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.