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Curd cheese and semolina dumplings with bilberry jam

A white plate biled with golden crumbed curd cheese and semolina dumplings

Curd cheese and semolina dumplings with bilberry jam

Name: Curd cheese and semolina dumplings with bilberry jam
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Romanian
Ingredients: 30g unsalted butter; 120g very fine dried breadcrumbs; 50g caster sugar; 2 tsp ground cinnamon; 300g Romanian brânză de vaci or soft cheese; 1 egg; 100g fine semolina; 30g plain flour; 200g bilberry jam (or blackcurrant, blueberry or strawberry)

Irina Georgescu

Published: November 30, 2022 at 3:57 PM

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

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These Romanian soft cheese dumplings, coated in toasted breadcrumbs mixed with cinnamon, are best served with bilberry jam – but strawberry or blackcurrant work wonderfully, too.

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Recreate these curd cheese dumplings, then check out our Polish pierogi, classic manti and more dumpling recipes. Now learn about Polish desserts and sweet treats.

Irina says: "Romania is divided over these dumplings: some of us know them as fried doughnuts, while others as simmered dumplings. The dish is considered to be of German origin and is enjoyed throughout Romania."

Recipe extracted from Tava by Irina Georgescu (£27, Hardie Grant)

Ingredients

Nutrition

COATING

30g unsalted butter
120g very fine dried breadcrumbs
50g caster sugar
2 tsp ground cinnamon

DUMPLINGS

300g Romanian brânză de vaci or soft cheese
1 egg
100g fine semolina
30g plain flour

TO SERVE

200g bilberry jam (or blackcurrant, blueberry or strawberry)

Nutrition: Per serving

kcal541
fat26.8g
saturates15.3g
carbs61.4g
sugars16.3g
fibre1.8g
protein12.6g
salt0.1g

Method

step 1

To make the coating, melt the butter in a large frying pan over a medium heat until it smells slightly toasted. Stir in the breadcrumbs, turn the heat to low if the pan seems too hot, and keep stirring gently for 5-8 mins or until they turn a light golden colour. Remove from the heat and stir in the sugar and cinnamon. Set aside.
step 2

Prepare the dumplings by combining all the ingredients in a bowl. The mixture should fall off the spoon and have the consistency of thick double cream.
step 3

Bring a pan of water to the boil with a pinch of salt, then reduce the heat to medium. Working in small batches, use a teaspoon to put some of the dumpling mixture in the water. Simmer for 6-7 mins or until firm but still a little soft. Use a slotted spoon to transfer straight into the pan with the breadcrumbs, shaking the pan so the dumplings get a golden coating on all sides. Serve them warm or cold with jam.

Try lots of different dumplings from around the world

A bowl filled with dumplings in a broth

Authors

Irina Georgescu

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