Recipe for: Lazy dumplings with rhubarb and Kashubian honey - photo 1
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Recipe for: Lazy dumplings with rhubarb and Kashubian honey

Snacks for Kids Regional Cuisine of Poland 60 min Medium 15 wyświetleń ~33.29 PLN - (0)
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Description

Delicate lazy dumplings in a Kashubian version: soft cottage cheese combined with egg and a small amount of flour creates fluffy dumplings, which are served with a slightly sour compote made from spring rhubarb and sweet Kashubian honey. The dish combines the creamy texture of the dumplings with the juicy acidity of the rhubarb and the aroma of honey, making it perfect as a warm snack for children and a family dessert in the spring season. The dumplings are easy to prepare, filling, and thanks to the use of local products — cottage cheese and honey from Kashubia — they gain a regional character. Serve immediately after preparation, preferably warm, with the option of adding cream for children who enjoy a creamy taste.

Ingredients Used

Ingredients (12)

Servings:
4
  • Cottage cheese 400 g
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 150 g
  • Potato flour 50 g
  • Sugar 30 g
  • Butter 30 g
  • Rhubarb 400 g
  • Water 50 ml
  • Honey 60 ml
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Sour cream 100 g
  • Vanilla sugar 8 g
💰 Szacowany koszt dania: ~33.29 PLN (8.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Preparing the cottage cheese: if the cottage cheese is grainy, place it in a large bowl and mash it with a fork, then pass it through a sieve or grind it through a meat grinder (with a 2–3 mm sieve) until the mixture is smooth and free of lumps. This step is important for the dumplings to have a creamy texture.

Ingredients: Cottage cheese
Use a large metal bowl and a fine mesh strainer or a meat grinder. If we skip the smoothing step, the dumplings will be lumpy.
2

To the smooth cottage cheese, add the egg (120 g), sugar (30 g), salt (1 g), and optionally vanilla sugar (8 g). Mix with a wooden spoon or spatula for 30–60 seconds until the ingredients are combined. Then gradually add the all-purpose flour (150 g) and potato flour (50 g), mixing after each addition until a soft, non-sticky dough forms. The dough should be delicate and slightly moist, but it should not stick to your hands when shaping.

Ingredients: Cottage cheese, Sugar, Salt, Wheat flour, Potato flour, Vanilla sugar
Use a wooden spoon or a mixer with a dough hook on low speed. If the dough is too sticky, add another 1–2 tablespoons (15–30 g) of wheat flour. Do not over-dry the dough – the dumplings will be tough.

Shaping

3

Preparation for shaping: dust a countertop or large board with a thin layer of wheat flour. Take pieces of dough the size of a ping-pong ball, shape them into rolls about 2 cm in diameter. Using a knife or spatula, cut the rolls into 2 cm pieces. If you like, gently press each piece with a fork to create a delicate pattern that will help hold the sauce.

Ingredients: Wheat flour
Use a wide cutting board and a sharp knife. If the dough starts to stick, lightly sprinkle with flour. Don't make the rolls too thin – the dumplings may fall apart during cooking.

Rhubarb compote

4

Prepare rhubarb compote: place chopped rhubarb (400 g) in a medium saucepan, add water (50 ml) and sugar (30 g). Heat over medium heat, stirring occasionally, until the rhubarb releases its juice and starts to soften — this will take about 6–8 minutes. Cook briefly so that the pieces remain visible and firm; the compote should be slightly glossy, not overcooked.

Ingredients: Rhubarb, Water, Sugar
The best pan is one with a diameter of 24–26 cm and a thick bottom. If you want a smoother consistency, mash part of the rhubarb with a fork at the end of cooking. Be careful not to overcook the rhubarb – it should not fall apart completely.

Noodles

5

Cooking the dumplings: in a large pot, bring 2–2.5 liters of water to a boil (enough for the dumplings to float freely). Add a pinch of salt (1 g). When the water is boiling, reduce the heat so that the water is just gently simmering. Drop the dumplings in batches, making sure they do not touch each other and stick together. When the dumplings rise to the surface, cook for another minute, then remove with a slotted spoon. The entire process for one batch usually takes 3–4 minutes.

Ingredients: Salt
Use a large pot (at least 3 l) and a slotted spoon. Do not drop too many dumplings at once — ideally 10–12 pieces at a time, depending on the size of the pot. If the dumplings fall apart, the dough was too soft — add a little flour.

Serving

6

Serving: in a pan, melt butter (30 g) over low heat, add the cooked dumplings and gently coat them (20–30 seconds) — this will give them a slight golden sheen. On a plate, arrange a portion of dumplings, top with a spoonful of warm rhubarb compote, drizzle with Kashubian honey (about 15 g per serving) just before serving. For children, you can add a spoonful of sour cream (optional).

Ingredients: Butter, Rhubarb, Honey, Sour cream
Use a pan with a diameter of 24–26 cm to quickly coat the dumplings with butter. Add honey to the warm dumplings, but do not cook it. Additionally, you can add cream to enhance the flavor.

Final tips

7

Check the consistency: the dumplings are ready when they are soft, elastic, and do not have a raw taste of cottage cheese inside. The compote should be slightly sour and sweet — adjust the amount of sugar to your taste. Serve immediately, as the dumplings tend to become raw when cooled.

Ingredients: Cottage cheese, Honey
It is best to serve the dumplings immediately after preparation. If you prepare them in advance, store the cooked dumplings in a cool place for a maximum of 24 hours and reheat them in a pan with a bit of butter.

Fun Fact

💡

Lazy dumplings are a traditional, simple dish of Polish cuisine. In the Kashubian version, they are often combined with local products — honey and seasonal fruits, such as rhubarb, which provides a characteristic tartness in spring.

Best for

poobiednia przekąska dla dzieci wiosenny deser rodzinny piknikowy posiłek w ogrodzie

Tips

🍽️ Serving

Serve the dumplings warm with a portion of rhubarb compote and a thin drizzle of Kashubian honey. For younger children, additionally drizzle with cream. You can also serve with natural yogurt instead of cream. Place a slotted spoon and an extra jug of honey on the table.

🥡 Storage

Cooked dumplings can be stored in a closed container in the refrigerator for up to 24 hours. Reheat in a pan over low heat with a little butter (2–3 minutes) or in the microwave for 1–2 minutes. Rhubarb compote can be stored separately in a jar for up to 3 days in the refrigerator.

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