Ingredients
Method
- In a bowl, lightly whisk the eggs, then pour them over the cottage cheese. Add a pinch of salt, the sugars, the finely grated lemon zest, and the semolina. Mix everything until you have a smooth, even mixture. If the mixture feels too wet, you may add a little more semolina — but only a small amount. The dumplings stay soft and fluffy only if the semolina is used gently.Cover the mixture and place it in the refrigerator for 2–3 hours. This resting time allows the semolina to swell and the dough to firm up beautifully.Once chilled, shape the mixture into dumplings of your preferred size. Cook them in gently simmering water. The dumplings are ready when they rise to the surface — but let them float for another 1–2 minutes before removing them.Meanwhile, heat the oil in a pan and toast the breadcrumbs until golden brown, stirring constantly so they don’t burn. Roll the cooked dumplings generously in the warm breadcrumbs.
Keep the mixture soft. If you add too much semolina, the dumplings become dense instead of light and fluffy. A softer dough is perfect — the resting time in the fridge will firm it up naturally.
Nutrition
Notes
- Let the mixture rest in the refrigerator for 2–3 hours so the semolina can swell and the dumplings hold their shape during cooking.
- Always cook them in gently simmering water, not boiling water, and wait until they float to the top before removing.
- Roll the dumplings in freshly toasted breadcrumbs for the best flavor and texture.