Cheese dumplings with sour cream and blueberry/sour cherry jam

Fried papanasi with sour cream and jam are the kind of dessert that can truly be made at home, not just in theory. I remember that in the past they didn't turn out right - a bit hard and tasteless, but I returned to the recipe after learning a few tricks online. The key is in the dough's texture, which shouldn't be 'tightened' with too much flour. I managed to make them fluffy and soft, and they seemed quite easy to prepare. Quick Info Total time: about 35 minutes Preparation time: 15 minutes Frying time: 20 minutes Servings: 8 large papanasi (plus 8 small balls for decoration) Difficulty: medium Recipe type: quick homemade dessert Ingredients Creamy cow cheese (e.g., Pilos) - 500 g Eggs - 2 pieces Iodized salt - a pinch Vanilla sugar - 1 packet Brown sugar - 50 g White wheat flour - 8 tablespoons Semolina - 4 tablespoons Baking powder - 10 g (1 packet) Candied lemon peel - 2 teaspoons For frying: Palm oil - about 500 ml For topping: Sour cream (e.g., Pilos) - about 300 g Blueberry or sour cherry jam (or to taste) Preparation method 1. In a large bowl, put the cow cheese. Add the eggs, salt, brown sugar, vanilla sugar, flour, semolina, candied lemon peel, and baking powder. Mix vigorously with a wooden spoon or spatula until homogeneous. The dough will be sticky and quite soft - do not add extra flour. 2. Flour your hands and shape the mixture into 8 larger balls. Each ball is slightly flattened and a hole is made in the middle, resulting in a round ring (not overly thin). 3. From the remaining dough, shape 8 small balls. These will be placed on top of each papanas when serving. 4. Heat the palm oil in a deep pot. The oil should be well heated but not smoking. Fry the papanasi rings in batches of 2-3 at a time to avoid lowering the oil temperature. Turn them twice on each side until they are evenly browned. 5. Remove them to a plate lined with paper towels to absorb excess oil. 6. Fry the small balls separately, following the same procedure. 7. For serving, place one ring papanas on a plate. Top with 2-3 tablespoons of sour cream, then a fried ball and blueberry or sour cherry jam, as preferred. Serve immediately while hot. Why I make the recipe often I love that papanasi can be made quickly and don’t require rare ingredients. It's one of those desserts where you can improvise to everyone's taste, depending on the jam or type of sour cream you have on hand. The only thing to pay attention to is the dough's texture. Tips and variations Tips - Do not add extra flour, even if the dough seems too soft. Just flour your hands when shaping, otherwise the papanasi will turn out hard. - The oil needs to be properly heated; if it's too cold, the papanasi absorb too much oil; if it's too hot, they burn on the outside and remain raw in the middle. - Remove the papanasi onto paper towels to get rid of excess oil. - Serve them immediately while warm. Once they cool down, they won’t have the same pleasant texture. Substitutions - Creamy cow cheese can be replaced with another fresh cheese, but do not use feta or ricotta. - You can use any jam you prefer, not just blueberry or sour cherry. - Sour cream with 20-24% fat is suitable, but a denser one can also work for a richer effect. Variations - For a more intense lemon flavor, you can add a bit of fresh lemon juice or extra grated peel. - If you don't have candied lemon peel, you can omit it or replace it with fresh grated peel. - They can also be served with Greek yogurt instead of sour cream if you prefer something lighter. Serving ideas - Besides sour cream and jam, you can add fresh fruits or almond flakes. - They are suitable as a dessert after a hearty meal or for an afternoon with friends. - If you want to prepare them for kids, you can slightly reduce the sugar amount and use a more tart jam. Frequently asked questions 1. What kind of cheese is suitable for papanasi? Creamy cow cheese, not too watery and not too dry. Salty cheese or ricotta won’t work. 2. The dough is too soft, should I add flour? No. It’s normal for it to be sticky. Shape with floured hands. Extra flour makes the papanasi hard. 3. Can papanasi be baked instead of fried? This recipe is only for fried papanasi. A baked version requires a different method and proportions. 4. Can I use another type of oil for frying? Yes, sunflower oil can also be used, but palm oil gives a drier fry. 5. How do I know they are cooked well inside? When they are golden and floating, after 2-3 turns, they should be cooked. If unsure, break one open and check. Nutritional values (estimate for 1 serving - large papanas with ball, sour cream, and jam) Calories: 370-420 kcal Protein: 10-12 g Fat: 15-18 g (depends on how much oil remains absorbed) Carbohydrates: 45-52 g Values are approximate, varying depending on the type of cheese, amount of sour cream and jam used, as well as oil absorption during frying. Storage and reheating Fried papanasi are best consumed immediately after preparation, while they are warm and soft. If they remain, they can be stored in the fridge for 1 day, in a closed container. When reheated in the microwave or oven, they will not have the original texture and may become oily or rubbery. Freezing is not recommended.

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