CookEat Recipe
Hungarian Cottage Cheese Dumplings in Milk
Thin egg dough squares filled with sweet spiced cottage cheese and gently poached in milk.
Method
Steps
Step 1
Beat two eggs with water and pinch of salt; add flour gradually to a stiff dough.
Step 2
Knead smooth, cover and rest 20 minutes.
Step 3
Then roll as thin as practical and cut 7.5 cm squares.
Step 4
Mix drained cottage cheese, butter, two beaten eggs, the 35 g filling sugar, cinnamon and nutmeg.
Step 5
Put a modest spoonful in each square and seal edges firmly.
Step 6
Heat milk gently with a pinch of salt and the 25 g poaching sugar. Poach dumplings in batches at a gentle simmer until dough and egg filling are fully cooked, about 8–10 minutes.
Step 7
Serve warm in shallow bowls with some sweet poaching milk as the sauce.
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