Flower dumplings with cheese and rhubarb - photo 1
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Flower dumplings with cheese and rhubarb

Regional Cuisine of Poland Main Dishes 60 min Medium 15 wyświetleń ~30.03 PLN * - (0)
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Description

Flower-shaped dumplings with cheese and rhubarb are a springtime Polish main dish that combines delicate twaróg cheese with slightly tart, aromatic rhubarb. Inspired by the folk form of dumplings and combined with a decorative flower shape, they present an attractive appearance on the plate — perfect for a family dinner or a spring gathering. The dough is elastic and soft thanks to hot water and a bit of oil, while the filling combines creamy twaróg with a short, sweet-and-sour rhubarb jam thickened with starch. They can be served with a bit of browned butter, fresh mint, and dusted with powdered sugar for contrast — the dish combines sweetness, acidity, and a buttery aroma, and the appealing "flower" shape makes it a great option for both children and guests.

Ingredients Used

Ingredients (12)

Servings:
4
  • Wheat flour 400 g
  • Chicken egg 2 szt. (~120 g)
  • Water 200 ml
  • Rapeseed oil 30 g
  • Semi-fat cottage cheese 500 g
  • Rhubarb 300 g
  • Sugar 100 g
  • Potato starch 15 g
  • Butter 50 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • ✨ Opcjonalne
  • Powdered sugar 30 g
  • Mint 30 g
💰 Szacowany koszt dania: ~30.03 PLN (7.51 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling

1

Preparing the rhubarb: wash the rhubarb under cold water, trim the tough ends, and remove the leaves. Cut the stalks into pieces about 5–7 mm long. Place the chopped rhubarb in a medium saucepan, add 60 g of sugar, and mix gently. Set aside for 10 minutes to release its juice.

Ingredients: Rhubarb, Sugar
Use a sharp knife and a cutting board. If the rhubarb is very sour, you can increase the sugar by 10–20 g. Do not use the leaves — they are toxic.
2

Bring the rhubarb to a boil over medium heat, stirring occasionally. When it starts to break down and release juice (after about 4–6 minutes), reduce the heat. Dissolve the cornstarch in 1 tablespoon of cold water (about 15 ml) and pour it in a thin stream into the rhubarb, stirring vigorously to avoid lumps. Cook for another 1–2 minutes until the mixture thickens slightly. Transfer to a bowl and let cool to room temperature.

Ingredients: Rhubarb, Potato starch
Use a wooden spoon. The mixture should be soft but not liquid — it will thicken even more as it cools. Set aside to cool completely before combining with the cottage cheese.
3

Preparing the cottage cheese: place the cottage cheese in a large bowl. Add the remaining 40 g of sugar (from the total of 100 g), a pinch of salt, and mash the cottage cheese with a fork or press it through a sieve until smooth. If you want a creamy consistency, blend with short pulses using an immersion blender for no longer than 20 seconds.

Ingredients: Semi-fat cottage cheese, Sugar, Salt
Use a fork or a sieve. Overmixing will make the cottage cheese too watery — a few short pulses will be enough.
4

After cooling the rhubarb, add 2-3 tablespoons (about 60-80 g) of the thickened mixture to the cottage cheese and gently mix with a spoon to create a uniform but slightly marbled filling. Taste and sweeten slightly if necessary (by the teaspoon of sugar). Keep the rest of the rhubarb as a sauce for serving.

Ingredients: Semi-fat cottage cheese, Rhubarb, Sugar
Gently mix to avoid breaking down all the rhubarb — the pieces of rhubarb will be a flavorful accent. The filling should be slightly moist, not runny.

Cake

5

Preparing the dough: in a large bowl, sift the flour, add salt and mix. Make a well in the flour. In a small bowl, crack the eggs and lightly beat them with a fork. Pour the beaten eggs into the well in the flour, add the rapeseed oil, and then slowly pour in the hot (but not boiling) water (about 80–90°C) — add gradually and mix with a fork only the center until a sticky mass forms.

Ingredients: Wheat flour, Rapeseed oil, Water, Salt
Use a large bowl and a wooden spoon. The water should be hot, but not boiling — too high a temperature can curdle the eggs. Stir only in the center, then switch to kneading by hand.
6

Kneading the dough: pour the mixture onto a lightly floured surface and knead for 5–7 minutes — vigorously fold, stretch, and knead the dough. The dough is ready when it stops sticking to your hands and is smooth and elastic. Form a ball, cover the bowl with a clean cloth or plastic wrap, and let it rest for 20 minutes to allow the gluten to relax.

Ingredients: Wheat flour, Water
Use a lightly floured surface and hands. If you don't have a mixer, knead by hand. Don't overdo it with the flour when dusting — the dough should remain elastic.

Shaping and Cooking

7

Forming the dumplings: divide the dough into 4 equal parts. Take one part, cover the rest with a cloth. Roll it out thinly to a thickness of 2–3 mm. Use a glass or a cutter 7–8 cm in diameter to cut out circles. Place 18–22 g of filling on each circle (use a teaspoon) — do not press the center too hard, leave space for folding.

Ingredients: Wheat flour, Semi-fat cottage cheese, Rhubarb
It's best to use a kitchen scale to portion the filling (about 20 g per dumpling). The dough should be thin but not translucent. Cover the rolled-out portions to prevent them from drying out.
8

Creating 'flowers': fold the circle in half, gently bend the edges, but instead of a classic seal, make five to six small pleats around — start from one end of the edge, forming short pleats upwards and connecting them together in a circular manner, so that a round shape resembling petals is created. Finally, press the center firmly with your finger to hold the shape of the dumpling. Repeat with the remaining circles.

Ingredients: Wheat flour, Semi-fat cottage cheese, Rhubarb
Use your fingers and possibly a little flour on your hands if the dough is sticky. While practicing one dumpling, find your rhythm — each subsequent one will be faster. If the dumpling starts to open while cooking, seal the edges with a little diluted flour (spread a bit of water on the edge).
9

Cooking dumplings: bring a large pot of water to a boil (about 2–3 liters), add 10 g of salt. Gently place the dumplings in batches into the boiling water, stirring gently to prevent them from sticking to the bottom. Once they float to the surface, cook for another minute, then remove with a slotted spoon to a plate. The entire cooking process for one batch usually takes 3–4 minutes.

Ingredients: Salt, Wheat flour
Use a large pot and a slotted spoon. Don't pack too many dumplings at once — 6–8 dumplings per batch is a reasonable number. The finished dumplings should be firm, not falling apart when removed.

Finishing

10

Frying and serving: in a large skillet, heat the butter (50 g). When the butter starts to smell slightly and turn golden, add the cooked dumplings in batches and fry for 1–2 minutes on each side until the edges are lightly browned — this will add aroma and texture contrast. Serve warm, drizzling with the remaining rhubarb sauce, dusting with powdered sugar (optional), and garnishing with mint leaves.

Ingredients: Butter, Powdered sugar, mint, Rhubarb
The best pan is 26–28 cm in diameter. Do not fry for too long — just enough for the butter to brown and give the dumplings a golden color. Additionally, you can add powdered sugar for decoration and fresh mint for aroma.

Serving

11

Arrange the dumplings on a large plate to resemble flowers — you can place 3–4 dumplings in the center and additional ones as "petals." Drizzle 1–2 tablespoons of the remaining rhubarb as a sauce over them, lightly sprinkle with powdered sugar, and garnish with mint leaves. Serve immediately while the butter is still warm.

Ingredients: Powdered sugar, mint, Rhubarb
Use a wide plate to showcase the shape of the 'flower'. Serve immediately — the dumplings taste best right after preparation.

Fun Fact

💡

Rhubarb appeared in Polish cuisine as a popular fruit vegetable in the spring — it was mainly used in home cooking for compotes, jams, and cakes. Creating decorative shapes for dumplings is a way for Polish housewives to enhance this traditional dish.

Best for

wiosenny obiad rodzinny przyjęcie dla gości piknik w ogrodzie (podawane na ciepło)

Tips

🍽️ Serving

Serve the dumplings warm, preferably right after browning. You can additionally serve a tablespoon of sour cream or natural yogurt to balance the acidity of the rhubarb. For adults, it is recommended to add lemon zest to the filling for freshness (optional).

🥡 Storage

Store cooked dumplings in the refrigerator for up to 24 hours in an airtight container. To reheat: sauté in butter for 2–3 minutes or steam for 4–6 minutes. Raw dumplings can be frozen on a baking sheet, and after 2 hours, transfer to bags — cook without thawing (drop into boiling water and cook for 4–5 minutes after they float).

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