Lazy Dumplings

This is one of my kids’ favorite breakfasts. And honestly, mine too ☺️. I hadn’t made them in a while, but then I tried making them exactly like this — tiny — and that was it, my heart completely melted ☺️. Don’t let their small size scare you into thinking they’re too much work! In fact, they’re quite quick to shape, and you can make a batch for the whole week and freeze them. Then you just take out as many as you need for breakfast, boil them, and enjoy 💛

Ingredients

• 200 g farmer’s cheese (tvorog)
• 1 egg
• 20 g sugar (1 tbsp)
• 80 g flour + extra for shaping

Instructions

1. For lazy dumplings, I use fine, smooth cheese so they don’t fall apart while boiling. If you have grainy homemade farmer’s cheese, make sure to press it through a sieve or blend it until smooth. Add the egg, sugar, and flour to the cheese and knead into a dough. The amount of flour may vary depending on the type of cheese you use. Sometimes it’s wetter, so you’ll need a little more flour; if it’s quite dry, you’ll need less. The main thing is that the dough should be elastic enough to roll into a “log.”

2. Dust your work surface with flour. Shape the dough into a log about the thickness of a thumb, cut it into pieces, and roll them into balls about the size of a cherry. While working, dust your hands and the table with flour so the dough doesn’t stick.

3. The amount listed in the recipe makes 2 servings for me. If you decide to make extra and freeze them, simply double or triple the ingredients. Arrange the shaped dumplings on a floured board and freeze. Once frozen, transfer them to an airtight container, zip-top bag, or vacuum seal them (this is important so they don’t dry out or absorb freezer odors). They can be stored in the freezer for up to two weeks.

4. Bring water to a boil in a pot and add 1/4 teaspoon of salt. Put the dumplings into the boiling water and bring it back to a boil. Once they float to the surface, cook them for another 3 minutes. Frozen dumplings do not need to be thawed — just drop them straight in. They’ll simply take a little longer to float, and that extra time will be enough for them to cook through.

5. Remove the cooked dumplings with a slotted spoon or drain them in a sieve, add a little butter, and serve with sour cream, your favorite jam, berries — whatever you like best ☺️

Enjoy your breakfast 💛