Austrian Dumplings

Austrian Dumplings

Ingredients

  • 200 gm cottage cheese
  • 1 Tbsp flour
  • 1 Tbsp semolina
  • 1 Tbsp couscous
  • Pinch of salt
  • Half cut lemon
  • 100 gm carrots
  • 1/2 inch ginger
  • 10-12 raisins
  • 1 bowl breadcrumbs / flax seeds [optional]
Procedure:
  • Take 200 gms of paneer and squeeze it/mash it.
  • Add semolina, flour and couscous and a pinch of salt and mix it either by hand or with a mixture. The consistency of the dough will depend upon the moisture in the paneer. Higher the moisture, better the dough.
  • You may also add a little lemon juice in case you like it to be a little sour. Once the dough is ready, keep it in the fridge for an hour.
  • In a bowl add carrots, ginger and raisins. Then ground together in a bit of olive oil.
  • Rub a little flour on your hands and on your work surface to ensure that the dough does not stick to either.
  • Take a ball of dough and flatten it. Fill it with the mixture made and seal the dough back together with the filling inside.
  • Rub the dumpling in a bit of flour to ensure that it does not stick.
  • Once the uncooked dumplings are ready, drop them gently in soft boiling/ simmering water.
  • When dropped in boiling water, they will instantly drown. Once cooked, they will float back up to the surface.
  • Pull them out of the water and serve.
  • They can also be rolled in breadcrumbs or flax seeds to add flavor.