Boiled papanași

Name: Boiled papanași
Ingredients: 500 g farmer cheese; 200 g semolina; 4 tablespoons sugar; 2 packets vanilla sugar; 2 eggs; 50 g butter; 200 g breadcrumbs; 3 tablespoons powdered sugar; 2500 ml water; 1 teaspoon salt; 300 g sour cream; 200 g strawberry preserves

Dessert - Boiled papanași by Corina G. - Recipia

Boiled papanași, Romanian cheese dumplings, are easier to shape with wet hands and are ready when they rise to the surface. The toasted breadcrumbs give them a golden coating, while the middle stays soft, with a hint of vanilla. I like them boiled just as much as fried, and serve them with sour cream and strawberry preserves. Prep: 15 minutes. Cook: 24 minutes. Rest: 20 minutes. Total time: 59 minutes. Servings: 6. About 570 kcal and 20 g protein per serving.

Ingredients

500 g farmer cheese
200 g semolina
4 tablespoons sugar
2 packets vanilla sugar
2 eggs
50 g butter
200 g breadcrumbs
3 tablespoons powdered sugar
2500 ml water
1 teaspoon salt
300 g sour cream
200 g strawberry preserves

Preparation

1. Drain the farmer cheese well. Mix it with the semolina, sugar and vanilla sugar, then beat in the 2 eggs one at a time. Cover the bowl and chill the dough for 20 minutes. 2. Melt the butter in a frying pan and add the breadcrumbs. Toast for 4 minutes, stirring, until golden. Take the pan off the heat and let the breadcrumbs cool for 10 minutes, then stir in the powdered sugar. 3. Put the water and salt in a large pot. Bring the water to a boil over medium heat, in about 10 minutes, then turn the heat down so it simmers gently. 4. Wet your hands well and shape round papanași, about the size of an apricot. Put them in the hot water and boil for 10 minutes, until they rise to the surface. Check with a slotted spoon to make sure they haven't stuck to the bottom of the pot. 5. Lift them out with the slotted spoon and let them drain just a little, then roll them in the sugared breadcrumbs. Serve with sour cream and strawberry preserves.

Notes

The mixture contains gluten from the semolina and breadcrumbs, dairy and eggs. Serve them with sour cream and homemade strawberry preserves. They keep in the fridge for up to 3 days in a sealed container, but the breadcrumbs soften as they cool. Start almost an hour before serving, since the dough and breadcrumbs need time to cool. If the cheese is very wet, leave it to drain until it stops dripping; excess whey makes the mixture soft. The recipe is based on Motan, who got it from Gaby_d. I don't add any more semolina beyond the 200 g, because I prefer a soft dough.