Desserts

Boiled Cheese Dumplings

White cheese with egg and semolina (sometimes sugar and lemon zest), shaped with wet hands into balls and cooked in boiling water until they float.

⏱ 6 min

1
In a bowl, mix the soft white cheese, egg, semolina and salt into a soft dough.
Bowl
2
With wet hands, form the dough into balls the size of Falafel.
3
Cook the balls in lightly salted boiling water, until they float, and remove with a slotted spoon.
⚙ Cooking in salted waterStovePotSlotted spoon
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.

173calories

14 gprotein

12 gcarbs

8 gfat

● protein 33%● carbs 28%● fat 39%

Per serving (146 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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White soft cheese (quark): 1 tbsp = 20 g · 98 kcal per 100 g · More about White soft cheese (quark) →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Semolina: measured in tbsp in this recipe: 1 tbsp = 12 g · 360 kcal per 100 g · More about Semolina →
Salt: 1 tbsp = 18 g · 0 kcal per 100 g · More about Salt →

Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl · Also works: Pot (None)
Slotted spoon · Also works: Spider strainer (None) · Tongs (For large pieces)

By the steps, as the recipe is built now: another version or addition can change the list.

Possible additions: Draining the cheese in cheesecloth in the fridge (time) (overnight) · Sugar in the dough · Grated lemon zest · Resting in the fridge so the semolina swells (minutes) (30) · Cooking time (minutes) (10)
Ball size: Falafel