Recipe Of The Week: Strawberry Filled Curd Cheese Dumplings

  • 15 Jun 2021 9:29 AM
Recipe Of The Week: Strawberry Filled Curd Cheese Dumplings
Strawberry season is here! Make the most of it by dreaming up a host of dishes and drinks with this delicious and versatile fruit.

Ingredients for about 15 dumplings:

500 g (17.5 oz) curd cheese (cottage cheese)
4 heaped Tbsp Cream of Wheat (semolina, or grits)
2 eggs, separated
oil or butter
powdered sugar
smaller strawberries

Fruit sauce:
250 g (8.8 oz) strawberries
3-4 Tbsp sugar
1 tsp vanilla (or one packet Vanillin sugar, if you are in Hungary)
1 dl (½ cup) water

Preparation time: 1 hour


Gently wash the strawberries, then hull them. Set aside.

Using a fork, mix the curd cheese; add a pinch of salt, the egg yolks, 4 heaped Tbsp Cream of Wheat (grits), and grated peel of a lemon. Mix until combined. Beat egg whites and carefully add to curd cheese mixture. Set aside, and let rest for half an hour.

Toast 4-5 Tbsp breadcrumbs on 3-4 Tbsp oil or butter, and set aside until dumplings are cooked.

Boil lightly salted water in a pot, then moisten hands and form dumplings from the curd cheese mix, placing a strawberry inside.

Drop a few dumplings at a time in the rapidly boiling water, and stir gently once, so that they don’t stick to the bottom as they sink.

Once dumplings rise to the surface, let cook for another 2-3 minutes, then remove them with a slotted spoon, and immediately roll them in the toasted breadcrumbs.

When serving, sprinkle with powdered sugar. You can also pour strawberry sauce on top.

Preparation of strawberry sauce: puree the hulled and washed strawberries in a food processor or a blender. Add vanilla sugar and water, then bring to boil, stirring constantly.


The dumplings will be softer and lighter if we break up/cut the curd with a fork or press it through a potato ricer.
We can add the eggs without separating them, but the dumplings will be lighter if we beat the whites before adding to mixture. 

When making the dumplings, flatten a piece of the curd mixture on one palm, then place a strawberry in the middle, and fold over the mixture; adding more mixture, if necessary, to fill any holes remaining. Then roll them into round balls.

We can use a slotted spoon to put the dumplings in the boiling water. This way we won’t burn our hands. When they rise to the surface, we may need to lower the heat to boil for another 2-3 minutes. 

We can enhance the aroma of the dumplings by adding sugar and freshly ground walnuts to the toasted breadcrumbs.
When pureeing the strawberries for the sauce, you may want to leave chunky bits in it. All the more fun. :-)


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