Sweet dumplings with cottage cheese or fruit remind me of summer holiday dinners. Because I'm fed up with winter, warm clothes, thick shoes and salted pavements, I decided to conjure a new reality by preparing a summer dinner.

Almost everybody likes sweet dumplings, and we can tempt even the fussiest eaters with them. Today I prepared them with brewed dough, and I know that from now on I will never do them any other way. Brewed dough is malleable, easy to roll, binds perfectly and doesn't fall apart during cooking. Today I prepared a classic version of sweet dumplings with a hint of vanilla and cream. You can add fruit, chocolate or sprinkle them with cinnamon or sugar. Everybody has their own beloved type of dumplings.

Ingredients:
dough:
500g of flour
4 tablespoons of oil
250-300 ml boiling water
a pinch of salt
stuffing:
500g of cottage cheese
300g of cream
4 tablespoons of sugar
1 tablespoon of vanilla sugar

Put the flour, salt and oil into a bowl. Pour in enough boiling water to cover the flour. Don't mix it in. Leave for 15 minutes. After that, knead into a smooth and resilient dough.
Knead the cottage cheese with a fork. Add a bit of the cream to make a thick stuffing. Add the sugar and vanilla sugar and mix them in. Leave the rest of the cream for decoration.
Sprinkle the pastry board with the flour. Roll the dough out so it is thin and flat. Cut rings from the pastry with a glass. Put a tablespoon of the stuffing on the centre of each ring. Glue each dumpling together with your fingers to make a "furbelow" (a series of little notches along the edge). Boil in salty water for 3-4 minutes. Serve with the cream.

Enjoy your meal!

Try also
Crepe dreams
Dumplings from French pastry
Dumplings with spinach