Mini dumplings with Kashubian cheese and rhubarb - photo 1
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Mini dumplings with Kashubian cheese and rhubarb

Snacks for Kids Regional Cuisine of Poland 90 min Medium 20 wyświetleń ~21.81 PLN - (0)
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Description

Delicate mini dumplings inspired by Kashubian cuisine: soft cottage cheese with seasonal rhubarb and sorrel wrapped in thin, flexible wheat dough. This is a spring snack for children — the sweet-sour filling, creamy texture of the cottage cheese, and subtle freshness of the sorrel create a contrast of textures, while the small size makes them easy to eat with fingers. The dumplings are perfect for an afternoon snack, picnic, or family gathering; they can be served drizzled with a bit of honey or dusted with powdered sugar, along with a dollop of sour cream. The recipe combines Kashubian tradition (cottage cheese with sorrel) with a modern rhubarb twist, maintaining simplicity in preparation and highlighting seasonal ingredients.

Ingredients Used

Ingredients (12)

Servings:
4
  • Wheat flour 400 g
  • Chicken egg 1 szt. (~60 g)
  • Water 180 ml
  • Cottage cheese 250 g
  • Sour cream 60 g
  • Rhubarb 200 g
  • Sugar 50 g
  • Sorrel 30 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~21.81 PLN (5.45 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Sift the flour into a large bowl to aerate it. Add salt and gently mix with a dry spoon. Make a large well in the flour (like a crater) — this will make it easier to add the liquids.

Ingredients: Wheat flour, Salt
Use a large metal or ceramic bowl (min. 3 l). Sifting will improve the texture of the dough. If you don't have a sieve, vigorously mix the flour with a fork.
2

Pour the beaten egg and 2/3 of the water (about 120 ml) into the well. Start mixing with a fork from the center, gradually incorporating the flour from the sides. When the mixture becomes heavier, add the remaining water (about 60 ml) and mix until a loose, sticky dough forms.

Ingredients: Water, Wheat flour
Use a fork or wooden spoon for the initial mixing. The water should be slightly warm (about 30–35°C). If the dough seems too dry, add a tablespoon of water at a time; if too sticky, sprinkle a little flour.
3

Place the dough on a lightly floured surface and start kneading by hand for 8–10 minutes: punch, fold, and push the dough until it becomes smooth, elastic, and stops sticking to your hands. If you have a mixer with a dough hook, knead for 5–7 minutes on low speed.

Ingredients: Wheat flour, Water
Use a pastry board or a clean countertop. If you don't have a mixer, knead by hand. The dough is ready when it springs back after being pressed with a finger and doesn't leave a wet mark on your hand.
4

Shape the dough into a ball, lightly brush with oil or dust with flour, cover with a bowl or plastic wrap, and let it rest for 30 minutes at room temperature. The resting will relax the gluten and make rolling easier.

Ingredients: Wheat flour
Cover with a cloth or plastic wrap to prevent the dough from drying out. Resting is important — it's not worth skipping, as the dough will shrink while rolling.

Filling

5

Prepare the rhubarb: wash the stalks, trim the tough ends, and cut into cubes about 1 cm on each side. Place the chopped rhubarb in a small pot with sugar and cook over medium heat for 6–8 minutes, stirring occasionally, until it softens but retains some structure. After cooking, set aside to cool.

Ingredients: Rhubarb, Sugar
Use a small pot with a thick bottom to prevent the rhubarb from burning. Monitor the consistency — for the filling, it's better if the puree is not completely overcooked. If it releases a lot of juice, strain some of the juice to avoid thinning the cottage cheese.
6

In a bowl, place the cottage cheese and mash it with a fork until smooth. Add the sour cream and finely chopped sorrel (the portion should be thoroughly washed and drained beforehand). Mix in the cooled rhubarb — start with half the portion and adjust the sweetness/tartness so that the mixture is creamy but not runny.

Ingredients: Cottage cheese, Sour cream, sorrel, Rhubarb
If the cottage cheese is very lumpy, pass it through a sieve or blend it in short pulses with a blender. The consistency should be thick and pliable — if it is too runny, add more cottage cheese; if too dry, a spoonful of cream.

Assembling

7

Divide the rested dough into 2 equal parts. Roll one part out on a lightly floured surface to a thickness of about 2–3 mm. Do not roll it too thin, so the dough does not crack when folding.

Ingredients: Wheat flour
Use a rolling pin that is 40 cm long. Work in small portions and rotate the dough a quarter turn every few rolls of the pin to achieve an even thickness. If the dough shrinks, wait 5 minutes before continuing to roll it out.
8

Cut out circles with a diameter of 6 cm (use a glass or a cutter). Place about 10–12 g of filling on each circle (1 flat teaspoon). Do not overfill, so that the dumplings can seal easily.

Ingredients: Cottage cheese, Rhubarb, sorrel
You can use an ice cream scoop for measuring (1/2 teaspoon for smaller dumplings). Keep a distance between the circles on the countertop so they don't stick together.
9

Moisten the edge of each circle lightly with your finger, fold in half, and press the edges with your fingers. For better sealing, pinch the edges in a zigzag pattern with your finger or press with a fork — they should be sealed tightly, without air bubbles.

Ingredients: Water, Cottage cheese
Use a small bowl of water and your finger to moisten the edges. Don't soak them too much, as the dough will become soggy. If the dough starts to dry out, cover the shaped dumplings with a damp cloth.

Cooking and Finishing

10

In a large pot, bring water (about 3 l) to a boil with a pinch of salt. When the water is boiling vigorously, reduce the heat to a gentle simmer. Add the dumplings in batches (no more than 12–15 at a time), gently stirring with a wooden spoon to prevent them from sticking to the bottom.

Ingredients: Salt, Water
Use a large pot so the dumplings have room to float freely. Add them in batches, as overcrowding causes the dumplings to stick together and break.
11

Cook the dumplings for 3–4 minutes from the moment they float to the surface. Check one: the dough should be soft, not raw inside. If they are too firm, cook for an additional minute.

Ingredients: Water
Once the dumplings float to the surface, the heat should not be too high — vigorous boiling can cause them to fall apart. Test the consistency with a thin knife or by cutting one dumpling in half.
12

Remove the dumplings with a slotted spoon and transfer them to a wide bowl. Immediately drizzle with melted butter (about 30 g) and gently mix to prevent sticking and to give them a shine.

Ingredients: Butter
Melt the butter in a small saucepan or microwave. Stir gently, using a wooden spoon or silicone spatula to avoid crushing the dumplings.

Serving

13

Arrange the dumplings on a flat plate. On top, you can add a teaspoon of the reserved rhubarb (a few pieces) and small leaves of sorrel. Optionally, dust with powdered sugar or gently drizzle with honey (for children over 1 year old). Serve with a dollop of sour cream on the side.

Ingredients: Powdered sugar, Honey, Rhubarb, sorrel, Sour cream
For children, serve cut in half if you are concerned about the hot filling. Remember that honey is not recommended for infants under 12 months of age.

Fun Fact

💡

In Kashubian cuisine, curd with sorrel is a traditional spring combination — sorrel adds a tartness that contrasts with the mildness of the curd. Rhubarb as an addition gives a sweet-sour version, popular especially in baked goods and desserts.

Best for

podwieczorek dla dzieci wiosenny piknik przyjęcie rodzinne

Tips

🍽️ Serving

Serve the dumplings slightly warm. For adults, you can add a bit of grated lemon zest to the filling or serve with a yogurt dip with honey. To make it easier for children to eat, serve the dumplings already cut in half.

🥡 Storage

Cooked dumplings can be stored in a closed container in the refrigerator for up to 48 hours. To reheat, briefly sauté in butter over low heat (2–3 minutes) or heat in the oven at 150°C for 6–8 minutes. Raw, shaped dumplings can be frozen on a baking sheet (arranged without touching), and after freezing, transfer to bags — store for up to 2 months; cook without thawing, extending the cooking time by 1–2 minutes.

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