Cottage cheese dumplings with poppy seeds and vanilla sauce

Made by:


25 dkg
Mizo curd
2 pcs
2-3 dkg clean
Mizo vaj
1 tablespoon
Mizo sour cream (20%)
1 pinch
1 package
vanilla sugar (10 g)
3 tablespoons
semolina (5 dkg)

for the vanilla sauce:

1 package
cooking vanilla flavored custard powder (4 dkg)
2 tablespoons
8 dl
Mizo milk (2.8%)

for serving:

to taste
powdered sugar
to taste
ground poppy seeds



The smashed cottage cheese is mixed with butter, sour cream, salt, egg yolk and vanilla sugar. Beat the egg whites into a hard foam and mix into the cottage cheese mass. Mix in the semolina and refrigerate for 1 hour. Shape walnut sized dumplings from the dough with wet hands and cook them ready in boiling water in approx. 10 minutes. Remove the dumplings from the water and set them aside.
For the cream, mix the pudding powder and sugar with a little milk and stir until smooth, then cook the cream over a medium heat.