Recipe for: Dumplings with white cheese and black currant sauce - photo 1
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Recipe for: Dumplings with white cheese and black currant sauce

Kids' Lunches Regional Cuisine of Poland 90 min Medium 15 views ~32.21 PLN - (0)
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Description

Delicate dumplings made from soft dough filled with creamy white cheese (semi-fat curd) served with a warm, slightly tangy sauce made from fresh black currants. This dish is inspired by Masurian cuisine — simple, homemade flavors that children love: sweet, slightly lemony curd and fruity sauce. The dumplings are perfect as a warm lunch for kids or a light meal for a picnic; they can be served with melted butter and fresh raspberries or mint leaves for decoration. Textures: soft filling, delicate dough, smooth sauce. Ideal for summer days when black currants are in season and aromatic.

Ingredients Used

Ingredients (11)

Servings:
4
  • Wheat flour 400 g
  • Chicken egg 2 pcs (~120 g)
  • Milk 120 ml
  • Semi-fat cottage cheese 400 g
  • Sugar 140 g
  • Butter 30 g
  • Black currant 250 g
  • Water 50 ml
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • ✨ Optional
  • Sour cream 50 g
  • Vanilla sugar 8 g
💰 Estimated dish cost: ~32.21 PLN (8.05 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Prepare your workspace: a large bowl, a rolling pin, a pastry board or a clean cutting board, a small bowl of water for moistening the edges. Sift 400 g of wheat flour into a large bowl, add 5 g of salt and mix. Make a large well in the flour.

Ingredients: Wheat flour, Salt
Use a sieve to sift the flour into a large bowl (minimum 3 liters). Sifting improves the structure of the dough.
2

In a separate bowl, beat 120 g (2 pieces) of egg with 120 ml of milk. Gradually pour the mixture into the well in the flour and mix with a fork, starting with just the center, then gradually incorporating the flour from the edges until a rough dough forms.

Ingredients: Milk, Wheat flour
Use a fork or spatula. Do not pour all the liquid at once — add it gradually to control the consistency.
3

Place the dough on a floured countertop and knead vigorously by hand for 6–8 minutes until it is smooth and elastic. The dough is ready when it no longer sticks to your hands and springs back when pressed with a finger.

Ingredients: Wheat flour
Use a clean board and lightly dust with flour. If you have a mixer with a dough hook, knead for 4–5 minutes on low speed.
4

Cover the kneaded ball of dough with a bowl or a clean cloth and let it rest for 15–20 minutes at room temperature — this will allow the gluten to relax and make rolling easier.

Cover the bowl with a damp cloth so that the surface of the dough does not dry out. Do not leave it in a draft.

Filling

5

Prepare the filling: in a large bowl, place 400 g of semi-fat cottage cheese. Mash it with a fork or break it down with a potato masher into a smooth mixture. Add 40 g of sugar and optionally 8 g of vanilla sugar, then mix thoroughly. Taste and if necessary, season with a pinch of salt (very little).

Ingredients: Semi-fat cottage cheese, Sugar, Vanilla sugar, Sour cream
Use a fork or potato masher to achieve a creamy, lump-free consistency. For younger children, you can add 1–2 tablespoons of cream to make the filling creamier.

Shaping

6

Roll out the dough on a lightly floured surface to a thickness of about 2 mm. Use a glass with a diameter of about 7–8 cm to cut out circles. Place a teaspoon of filling (about 15–18 g) in the center of each circle. Wet the edges of the circle with water using your finger, fold it in half, and press the edges together firmly with your fingers, then additionally crimp the edges with your finger or a fork to ensure they hold well.

Ingredients: Wheat flour, Water, Semi-fat cottage cheese
Use a glass as a cutter; moistening the edges with a wet finger helps with better sealing. If the edges don't want to stick, press them more firmly and remove any excess filling from the edges.

Cooking

7

In a large pot, bring salted water to a boil (1 liter of water per serving of dumplings; use enough for them to float freely). When the water is boiling vigorously, gently add the dumplings in batches, stirring with a wooden spoon to prevent sticking. Cook for 3–4 minutes after they float to the surface. Properly cooked dumplings will be swollen and soft, with warm and cohesive filling.

The best pot is wide, tall, and has a lid. Use a strainer or slotted spoon to remove the dumplings. Don't add too many dumplings at once — the water temperature may drop and extend the cooking time.

Sautéing (optional)

8

After cooking, you can serve the dumplings immediately or briefly sauté them: heat 15 g of butter in a non-stick skillet with a diameter of 26–28 cm and fry a single layer of dumplings for 1–2 minutes on each side, until they are lightly golden — they will gain a nice crispiness on the outside.

Ingredients: Butter
Use a non-stick pan and a silicone spatula. Sautéing is optional, but it adds flavor and texture. For the youngest, it's better to serve without sautéing.

Sauce

9

Prepare the sauce: place 250 g of black currants and 100 g of sugar (you can reduce the amount of sugar for younger children) in a saucepan. Add 50 ml of water and cook over medium heat for 8–10 minutes, until the fruit releases its juice and becomes soft. Strain through a sieve to remove the seeds and skin. If you want to soften the acidity, add 50 g of cream and mix well, heating for a short moment (without bringing it to a boil). The sauce should be smooth and slightly thickening.

Ingredients: Black currant, Sugar, Water, Sour cream
Use a fine mesh strainer and a wooden spoon for straining. If the sauce is too thin, cook uncovered for a shorter time until some of the water evaporates.

Cooking and Serving

10

Serve the dumplings hot: place 6–8 dumplings on a plate per serving (depending on size), drizzle with 1–2 tablespoons (15–30 g) of warm blackcurrant sauce, and add a piece (about 5–10 g) of melted butter on top. You can lightly sprinkle with grated lemon zest (optional) or garnish with fresh mint or raspberries.

Ingredients: Butter, Black currant, Sugar, Sour cream
Use a flat plate with a diameter of 22–24 cm. Serve the sauce warm, not cold — it pairs better with warm cheese. Additionally, you can add sour cream on the plate to soften the flavor.

Cleaning and notes

11

After cooking, wash all the dishes and wipe the countertop. Leftover dough can be stored in the refrigerator wrapped in plastic for up to 24 hours, and the filling in a closed container for up to 48 hours.

Use warm water and dish detergent. If you make the dumplings in advance, keep them in the fridge and cook just before serving.

Fun Fact

💡

In Masurian cuisine, the combination of cottage cheeses with forest fruits is a tradition — summer fruits add freshness and contrast to the delicate white cheese. Dumplings with cottage cheese have their roots in rural cooking, where the simplicity of ingredients was the most important.

Best for

letni obiad piknik rodzinny posiłek dla dzieci

Tips

🍽️ Serving

Serve the dumplings hot with warm sauce. For younger children, reduce the amount of sugar in the sauce and add cream to soften the acidity. You can serve an extra portion of butter or natural yogurt on the side.

🥡 Storage

Cooked dumplings can be stored in an airtight container in the refrigerator for up to 48 hours. Reheat briefly in a pan with a little butter (1–2 minutes on each side) or in a pot of water for 1–2 minutes. Store the sauce separately in the refrigerator for up to 4 days; freezing the sauce is possible for up to 3 months.

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