Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g farmer’s cheese (tvorog), well-drained (about 2 cups packed)
- 1 large egg
- 110 g all-purpose flour (about 3/4 cup + 2 tbsp), plus extra for dusting
- 1 tbsp sugar (optional)
- 1/2 tsp fine salt, plus 1 tbsp kosher salt for the pot
- 3 tbsp unsalted butter, melted
- For serving: 1/2 cup sour cream, 2 tbsp honey, 1/3 cup tart cherry or lingonberry jam
Do This
- 1. Dry and smooth the farmer’s cheese; press through a fine sieve or mash well.
- 2. Mix cheese, egg, salt, and optional sugar. Fold in flour just until a soft, slightly sticky dough forms.
- 3. Bring 3 quarts water with 1 tbsp kosher salt to a gentle simmer (190–200°F). Pinch off a test piece and boil 60–90 seconds; add 1–2 tbsp flour if it falls apart.
- 4. On a lightly floured board, divide dough into 4 pieces. Roll each into 1/2-inch ropes.
- 5. Cut ropes into 1-inch pillows; lightly flour and make fork ridges if you like.
- 6. Boil in 2–3 batches until they float, then cook 30–60 seconds more (2–3 minutes total). Lift out with a slotted spoon.
- 7. Toss with melted butter and serve warm with sour cream, honey, or tart jam.
Why You’ll Love This Recipe
- Comforting Eastern European classic made with just a handful of ingredients.
- Light, tender dumplings that come together in 25 minutes.
- Kid-friendly and customizable: sweet with honey/jam or savory with herbs.
- Freezer-friendly for quick weeknight meals.
Grocery List
- Produce: Lemon (optional for zest), fresh dill or mint (optional)
- Dairy: Farmer’s cheese (tvorog), 1 large egg, unsalted butter, sour cream
- Pantry: All-purpose flour, sugar (optional), fine salt, kosher salt, honey, tart cherry or lingonberry jam
Full Ingredients
For the Dough
- 500 g farmer’s cheese (tvorog), well-drained (about 2 cups packed; see tips)
- 1 large egg
- 110 g all-purpose flour (about 3/4 cup + 2 tbsp), plus more for dusting
- 1 tbsp sugar (optional, for lightly sweet dough)
- 1/2 tsp fine salt
For Cooking
- 3 quarts water
- 1 tbsp kosher salt
For Serving
- 3 tbsp unsalted butter, melted
- 1/2 cup sour cream
- 2 tbsp honey
- 1/3 cup tart cherry jam or lingonberry jam
- Optional: lemon zest, powdered sugar, poppy seeds, fresh mint or dill
Step-by-Step Instructions
Step 1: Prep and dry the cheese
For the lightest dumplings, the cheese should be on the dry side. If it seems moist, spread it on a plate and blot with paper towels, or set in a fine-mesh sieve for 5–10 minutes. Press the cheese through the sieve (or mash thoroughly with a fork) until smooth with fine curds—this helps the dough stay tender.
Step 2: Make a soft dough
In a bowl, mix the cheese, egg, fine salt, and optional sugar. Sprinkle in about 80% of the flour and fold together with a spatula or your hands. Add the remaining flour as needed just until a soft, slightly sticky dough forms. Avoid kneading heavily—stop as soon as it comes together. Rest 5 minutes to hydrate the flour.
Step 3: Heat the pot and test the dough
Bring 3 quarts water with 1 tbsp kosher salt to a gentle simmer (190–200°F). Pinch off a marble-sized piece of dough and simmer it 60–90 seconds. If it starts to dissolve, knead in 1–2 tbsp more flour. If it cooks up dense, sprinkle in 1–2 tsp water to loosen the dough slightly.
Step 4: Roll into ropes
Lightly flour your work surface. Divide the dough into 4 equal pieces. Roll each into a 1/2-inch-thick rope, dusting with just enough flour to prevent sticking. Keep the touch light so the dough stays tender.
Step 5: Cut into pillows
Use a knife or bench scraper to cut each rope into 1-inch pieces. For extra texture, press the cut faces lightly with a fork to add ridges that catch butter and sauce. Arrange the pieces on a floured tray while you heat the water back to a gentle simmer.
Step 6: Boil gently
Slip in 1/2 to 1/3 of the dumplings at a time. Stir once to prevent sticking. They will sink, then float after about 1–2 minutes; cook 30–60 seconds longer after they float (2–3 minutes total). Maintain a gentle simmer rather than a hard boil to keep them intact. Lift out with a slotted spoon to a warm bowl.
Step 7: Butter and serve
Immediately toss the hot dumplings with the melted butter so they are glossy and don’t stick. Serve right away with generous spoonfuls of sour cream and either a drizzle of honey or a dollop of tart jam. Add lemon zest, a dusting of powdered sugar, or herbs if you like.
Pro Tips
- Use dry farmer’s cheese: excessive moisture makes gummy dumplings. Blot or briefly drain if needed.
- Go light on flour: add just enough to handle. Too much flour makes them heavy.
- Keep the water at a gentle simmer (not a rolling boil) to avoid tearing.
- Test a small piece first so you can fine-tune the dough before shaping all of it.
- To keep batches from sticking, toss cooked dumplings with butter immediately or hold in a warm bowl with a splash of cooking water.
Variations
- Lemon-Vanilla: Add 1 tsp vanilla and 1 tsp finely grated lemon zest to the dough; serve with honey and sour cream.
- Savory Dill: Omit sugar; add 1 tbsp minced dill and a pinch of black pepper. Serve with sour cream and a little browned butter.
- Poppy Seed and Honey: After cooking, toss with 2 tbsp melted butter mixed with 1 tbsp poppy seeds, then drizzle with honey.
Storage & Make-Ahead
To freeze raw: Arrange cut dumplings in a single layer on a floured parchment-lined sheet and freeze until firm, 1–2 hours. Transfer to a freezer bag for up to 2 months. Cook from frozen in gently simmering salted water for 3–4 minutes, until they float and feel springy. To refrigerate cooked dumplings: Toss with a little melted butter, cool, then store airtight up to 3 days. Reheat by simmering 30–60 seconds, pan-sautéing in butter over medium heat 2–3 minutes, or microwaving until warm.
Nutrition (per serving)
Approximate (with butter, without optional toppings): 374 calories; 27 g protein; 16 g fat; 25 g carbohydrates; 1 g fiber; 720 mg sodium. Add about 60 calories for 2 tbsp sour cream, 60–65 calories for 1 tbsp honey, or 45–60 calories for 1 tbsp jam.
