Cottage cheese dumplings with mango

These wonderful dumplings will really appeal to children. Here is such an interesting breakfast I have prepared for my family. I've cooked dumplings with stuffing inside before, but then I made them with fresh apricots. This simple and very tasty dish is within the power of even the youngest and not very experienced housewives. Its preparation will not take much time, and most importantly, everyone will like it. The dough for dumplings can be kneaded with your hands, or you can punch it in a blender. The main thing is a good cottage cheese. It should not be too dry, so that there are not many unbroken lumps in the dough.

Maria

Recipe author

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Composition / ingredients

Servings:

Cottage cheese

250

Semolina

Brown Sugar

Flour

Eggs

Mango

Corn Sticks

50 gr

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 15 % 5 g

Carbohydrates 62 % 21 g

169 kcal

GI: 0 / 38 / 62

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients. For cottage cheese dumplings with mango, we will need: ripe mango (fresh or canned), cottage cheese, flour, semolina, cane sugar, eggs, salt. For breading, you will need corn sticks.
Step 2:
Put cottage cheese, egg, semolina, flour, sugar and salt in a bowl.
Step 3:
Mix everything thoroughly until smooth with your hands or punch with a blender. The mass should be homogeneous, without lumpy and slightly sticky.
Step 4:
Peel the mango, remove the stone and cut into medium cubes. If you use canned fruits, they need to be removed from the syrup and dried with paper towels.
Step 5:
Form balls of the same size from the curd mass.
Step 6:
Form small cakes from each ball. Put a mango cube in each piece of dough.
Step 7:
Pinch the edges and form round dumplings.
Step 8:
Lower the dumplings into boiling salted water and cook at a low boil until ready, until they float to the surface.
Step 9:
Transfer the finished dumplings to a plate and cool slightly.
Step 10:
Chop corn sticks into crumbs.
Step 11:
Roll dumplings in corn crumbs and serve immediately.

These dumplings can also be made from canned mango. Then the filling will be softer. I used fresh, because my fruit needed to be used urgently somewhere.

There are a lot of types of dumplings and dumplings. And they are common not only in Czech and Slovak cuisines, but also in German, Polish and even Ukrainian. These dumplings are yeast-free, and therefore not plump like their yeast counterparts, and are a cross between dumplings and dumplings, or even lazy dumplings.

These dumplings can be served for breakfast as a main course, or used as a snack for an afternoon snack.