Recipe for preparing boiled papanasi

Name: Recipe for preparing boiled papanasi - Georgiana E.
Ingredients: Recipe for making papanasi: 200 g sweet cheese (I used Pilos); 2 eggs; a pinch of salt; 10 tablespoons semolina; 3; 4 tablespoons raw sugar; grated zest from 1 lemon; 1 tablespoon butter; 200 g sour cream; for serving: whipped cream and blueberry jam.

Dessert - Recipe for preparing boiled papanasi by Georgiana E. - Recipia

The first time I made boiled cheese dumplings, I started from an old recipe in my notebook. I had always made the fried ones and was curious to see how they would turn out in this version. The recipe is simple, the cheese matters a lot, and the semolina is adjusted by eye until the dough holds on the spoon and doesn't drip. Boiled dumplings are not as rich as the fried ones, but they are a good and lighter alternative. Since then, I've made them a few more times. Quick info Total time: about 45 minutes Preparation time: 15-20 minutes Cooking time: 12-15 minutes boiling + 15 minutes in the oven Servings: 3-4 Difficulty: easy-medium Recipe type: cheese dessert, lighter than fried dumplings Ingredients 200 g cottage cheese (I use Pilos or any dry sweet cheese) 2 eggs 1 pinch of salt 10 tablespoons semolina (or less; see preparation) 3-4 tablespoons raw sugar Zest of one lemon 1 tablespoon butter (for greasing the dish) 200 g sour cream To serve: whipped cream and blueberry jam Preparation method 1. In a bowl, mix the cheese well with the sugar until homogeneous. I use a fork or a mixer, whichever is easier. 2. Add the eggs one at a time, mixing after each. Also add the pinch of salt and then the lemon zest. 3. Start adding the semolina, one tablespoon at a time, mixing continuously. Stop when the dough has the consistency of a dumpling dough – it should hold on the spoon and not drip. Generally, I use 8-10 tablespoons, but it depends on how wet the cheese is. 4. Bring a large pot of water to a boil. When it boils, dip a spoon in hot water, then take some dough with the spoon and place the dumplings in the boiling water. After each dumpling, dip the spoon back in the water to prevent sticking. 5. Let them boil for 12-15 minutes over low to medium heat. They will rise to the surface and float when done. 6. Remove the dumplings with a slotted spoon and place them directly in a butter-greased heat-resistant dish. 7. In a small bowl, thin the sour cream with a few tablespoons of milk until it is more fluid. Pour it over the dumplings. 8. Place the dish in a preheated oven at 160-170 degrees and leave for 15 minutes. 9. Serve warm, with whipped cream and blueberry jam on top. Why I make this recipe often Boiled dumplings are easier to digest and do not involve frying. They are made from few ingredients and do not leave a smell in the house. You can easily adapt them based on the cheese you have on hand. They remain soft and pleasant in texture even after sitting. Tips and variations Tips 1. Adjust the semolina as you mix – if you add too much, they will be tough. 2. The cheese must be well drained. If it is too wet, use less egg or let it drain for a few hours. 3. Do not overcrowd the pot while boiling to prevent the dumplings from sticking together. Substitutions 1. You can use granulated sugar instead of raw sugar. 2. Cottage cheese can be replaced with ricotta if you can't find the Romanian version. 3. For sour cream, lighter versions work too, but the final taste will differ. Variations 1. You can also add a bit of vanilla to the dough if you like. 2. If you don’t want to bake them, the dumplings can be served just boiled, with sour cream and jam on top, but the taste will be different. 3. You can use other jams: cherries, plums, or sour cherries work well. Serving ideas Boiled dumplings are best served warm, with sour cream and jam. Whipped cream is optional. You can sprinkle powdered sugar if you don’t have jam. Frequently asked questions 1. Can boiled dumplings be made without eggs? I haven't tried the eggless version. It might work, but the texture will be different and they might not hold together as well. 2. What do I do if the dough is too soft? Add semolina gradually, mixing after each tablespoon. Stop when the dough holds on the spoon. 3. How do I check if they are cooked? After 12-15 minutes, the dumplings should have risen to the surface. You can take one out and test it: it should be firm to the touch, not soft or crumbly. 4. What type of cheese do you recommend? Sweet cottage cheese, as drained of whey as possible. The drier it is, the easier the dough will be to manage. 5. Can I use durum wheat semolina? Yes, but the texture will be slightly different. It's important to adjust the quantity based on how the mixture feels. Nutritional values (estimated) For one serving of dumplings (without toppings): Energy: approximately 220-240 kcal Protein: 11-13 g Fat: 7-9 g Carbohydrates: 30-35 g With sour cream, whipped cream, and jam, the calories increase to 350-400 kcal/serving. Values depend a lot on the cheese and how much sour cream/jam you use. Storage and reheating Boiled dumplings can be stored for one day in the fridge, covered. When reheating, they may dry out a bit, but with warm sour cream or in the microwave, they are acceptable. However, they are best served fresh, immediately after preparation.

Recipe for preparing boiled papanasi

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