May 21, 2020
Sweet dumplings
Delicious cottage cheese dumplings that hold their shape and don’t fall apart while cooking. You can fill them with fresh berries, jam, or sugar-free chocolate spread.
INGREDIENTS
For the dough (makes 8 large dumplings):
- 500 g cottage cheese – soft curd cheese (full-fat)
- 3 eggs
- 100 g erythritol with stevia (Live & Love brand)
- 30 g finely ground psyllium husk
- 70 g defatted almond flour (Live & Love brand)
- 30 g BIO potato fibers – POFIBER (Live & Love brand)
- 7g baking powder
- ½ vanilla bean pod or a little vanilla extract
- Filling of your choice – fresh berries, jam, or sugar-free chocolate spread
- Some BIO potato fibers – POFIBER for easier dumpling shaping
For the Topping:
- 3 tablespoons butter
- 3-4 tablespoons ground hazelnuts or ground almonds (Agona brand, can also use almond flakes)
- 2 tablespoons erythritol with stevia (Live & Love brand)
- A pinch of cinnamon
METHOD
Beat the eggs, add cottage cheese, and all dry ingredients. Mix until a compact mass is formed. Shape the dough into a ball and refrigerate briefly to let the ingredients combine.
Divide the dough into even portions (yielding 8 larger dumplings). Flatten them between your palms (1 cm thick), place a berry or fruit pieces in the center (or a spoonful of spread), sprinkle with sweetener, and add a couple of pinches of cinnamon (if desired). Shape the dumpling, ensuring there are no cracks or visible fruit. The dumpling should be round and compact. If the dough is sticky, moisten your hands or add a little potato fiber. Roll the prepared dumplings gently in potato fibers (just enough to dry the surface). Refrigerate for a while (e.g., overnight) or cook immediately, depending on your needs.
Prepare a wide pot, fill it with enough water for the dumplings to float. Bring the water to a boil, add salt, gently place the dumplings, and reduce to a gentle simmer (water should not boil too vigorously). After about 10 minutes, they will float to the surface. Leave them for a few more minutes, then remove and place on a plate. The total cooking time is approximately 15 minutes, depending on the size of the dumplings. Smaller ones require less time.
Prepare the topping – melt butter in a pan, roast hazelnuts/almonds, taking care not to burn them to avoid bitterness.
Arrange the dumplings on a plate and top each with a spoonful of roasted nuts in butter. Optionally, sprinkle with a little sweetener and cinnamon. Serve immediately!
You can also watch the preparation process of the dumplings in the Cooking Challenges show. Click the link below.
MY TIPS
- The cottage cheese for the dumplings must be full-fat! The dough should have the consistency of firm playdough, and the dumplings should not flatten under their own weight. If they do, the dough is too soft and can be fixed by adding more almond flour, fiber, or psyllium husk.
- The dumplings stay wonderfully soft even if reheated the next day in the microwave.
- You can freeze the uncooked dumplings and cook them from frozen, but they need a longer cooking time (at least 15 minutes).
- You can prepare the dumpling dough the evening before. Store it in the fridge covered with foil or a bag to prevent it from drying out.
- A great accompaniment to the dumplings is a sauce made from boiled berries or some grated dark chocolate.
- Do not skip the plantain powder in the recipe. Without it, the dumplings will fall apart. The best option is finely ground plantain powder.
- If you’re replacing the erythritol with stevia with regular erythritol, be sure to adjust the amount of sweetener as it may need to be increased. Erythritol with stevia is about 25% sweeter than regular erythritol. The Live & Love erythritol with stevia does not have a cooling aftertaste, unlike some regular erythritol brands.
- This recipe uses Live & Love brand defatted almond flour, which is light, finely ground, and has no marzipan flavor.
- You can also watch the preparation process of the dumplings in the Cooking Challenges show. Click the link below.
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