Serves 4 / Preparation 25 minutes / Cooking 5–7 minutes
| 250 g wholemeal flour + flour for rolling 1 teaspoon baking powder pinch of salt + for cooking water 1 egg 200 g full-fat cottage cheese (preferably in cubes) 50–100 g butter, softened 100 g of jam For decoration 200 g gingerbread, grated icing sugar melted butter |
1. I pour the flour into a bowl, mix it with baking powder and salt, add the egg, cottage cheese and combine everything into the dough. Then I work it into the dough on a floured rolling pin. 2. I boil water in a large pot and add a little salt. In the meantime, I make the dumplings. I roll out the dough to about ½ cm thick and cut it into squares. I put a spoonful of jam on each square, fold it so that it forms a rectangle. I press the edges carefully with my fingers. I make sure that the jam does not leak out anywhere and that it does not spread during cooking.
no water reached them. 3. I throw the filled bags into boiling water and cook for 5–7 minutes. When they float to the surface to the surface, they are ready. 4. Remove the cooked dumplings with a slotted spoon and I divide them onto plates. Finally, I sprinkle them with gingerbread, sugar them and pour butter over them. |
