Recipe for preparing boiled papanasi

Name: Recipe for preparing boiled papanasi - Timea I.
Ingredients: Recipe for making papanasi; 500g cottage cheese; 2 eggs; 2 tablespoons wheat semolina; 3; 4 tablespoons sugar; 1 packet vanilla sugar; 20; 30 pieces of almonds; 50g coconut flakes For the sauce:; 3 tablespoons sweet cream; 1 or 2 tablespoons powdered sugar; cinnamon (optional)

Dessert - Recipe for preparing boiled papanasi by Timea I. - Recipia

I usually prepare boiled cheese dumplings when I have fresh cottage cheese and want something quick, easier than the fried ones. This recipe has changed a bit over time. I didn't like the fried breadcrumbs too much, so I started using coconut flakes for coating, and sometimes I put an almond in each dumpling. If I don't have almonds, I leave them plain or use whatever I have on hand. Quick Info Total time: about 35-40 minutes Preparation: 20-25 minutes Cooking (boiling): 10-15 minutes Servings: 20-30 small dumplings (depending on their size) Difficulty: easy Recipe type: dessert when needed, also suitable for breakfast or a snack Ingredients 500 g cottage cheese (well drained) 2 eggs 2 tablespoons semolina 3-4 tablespoons sugar 1 packet vanilla sugar 20-30 almonds (optional, one for each dumpling) 50 g coconut flakes (for coating the boiled dumplings) For the sauce: 3 tablespoons sweet cream 1-2 tablespoons powdered sugar Cinnamon (optional) Preparation method 1. Put the cottage cheese in a deep bowl. Mash it well with a fork until there are no large pieces left. 2. Add the eggs, sugar, vanilla sugar, and semolina. Mix everything until it becomes a homogeneous mixture. If the cheese wasn't well drained, add another tablespoon of semolina. The mixture should be thick enough to be easily shaped with a wet hand. 3. Fill a pot with about 2 liters of water and bring it to a boil. 4. In the meantime, shape the dumplings: take some of the mixture with a teaspoon, wet your hands, and roll balls the size of a walnut. If you want, you can insert an almond in the middle of each one, then reshape the dumpling. Place the balls on a wet cutting board so they don't stick. 5. Repeat until you finish the entire mixture. 6. When the water starts to boil, carefully add the dumplings. Don't overcrowd them – if they don't all fit at once, boil them in two batches. 7. Let them boil over medium-low heat. In 2-3 minutes, the dumplings will rise to the surface of the water. Remove them immediately with a slotted spatula (or a slotted spoon) to prevent them from breaking. 8. Drain them well and roll them immediately in coconut flakes placed on a plate. 9. Arrange them on a serving platter. Mix the cream with the powdered sugar and, if desired, a little cinnamon. Serve the dumplings warm with the cream sauce. Why I make this recipe often I like that it doesn't require frying, so it's quicker and easier. They can be made with whatever you have at home; they're not picky about ingredients. The recipe is easily adaptable, and the taste is pleasant for both children and adults. They are also good cold if there are leftovers. Tips and variations Tips Use well-drained cottage cheese; otherwise, you will need to add more semolina. If you don't have coconut flakes, they are not mandatory – you can serve them plain or use alternatives (see below). Don't leave them in the water too long after they rise to the surface, or they may crack. Substitutions Coconut flakes can be replaced with ground nuts. Traditionally, fried breadcrumbs are used: 50 g breadcrumbs browned in 2 tablespoons of oil. You can omit the almonds or replace them with other nuts, sour cherries, raisins, or leave them plain. Variations You can put pitted sour cherries, raisins in the middle, or leave them without filling. For a more pronounced flavor, add a little grated lemon zest to the mixture (optional). You can make the dumplings smaller or larger, according to your preference. Serving ideas They are good warm with sweet cream and a little powdered sugar. You can also sprinkle cinnamon or even a little jam on top, according to your preference. They can also be served cold the next day. Frequently asked questions Can I use store-bought cottage cheese? Yes, but it must be well drained. If it is too wet, add a little more semolina. Can I make the dumplings larger or smaller? Yes, the size depends on your preferences. Just adjust the boiling time slightly to ensure they are cooked through. If I don't have almonds, can I make them without filling? Sure, it’s not mandatory to put anything inside. They also work well with raisins, sour cherries, or plain. What should I do if they disintegrate while boiling? Most likely, the mixture was too soft. Next time, add another tablespoon of semolina or use better-drained cheese. Can I use fried breadcrumbs if I want the classic version? Yes, fry 50 g of breadcrumbs in 2 tablespoons of oil and roll the boiled dumplings in it. Nutritional values Estimate for one serving (one dumpling, without sauce): approximately 55-70 kcal. Values may vary, but for 100 g of boiled dumplings: approx. 150 kcal, 9 g protein, 15 g carbohydrates, 6 g fat. The cream sauce adds calories and fat. The recipe is lighter than the fried version. Storage and reheating Boiled dumplings can be stored in the refrigerator for 1-2 days in a covered container. They are also good cold, but if you want, you can quickly reheat them in the microwave or on steam, but I do not recommend reheating them too much, or they will become too soft. The cream sauce should only be added at serving.

Recipe for preparing boiled papanasi

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