9ouncesFarmers cheesea substitution to Czech tvaroh
½cupfine semolinafarina, cream of wheat
1cupsour cream2-3 Tablespoons pro portion
½cuppowdered sugar2-3 Tablespoon pro portion
Remove the stalks from the strawberries, wash and dry well.
Put the flour, fine semolina and baking powder into a bowl. Whisk to combine. Add the farmer's cheese and eggs.
Mix quickly with a fork, then turn out onto a floured surface and work into a non-sticky dough. Make a small pile of flour on the side and add some to the dough if it is too sticky.
Form the dough into a roll. Cut it into equally sized pieces and flatten each into a thin patty. Place a washed and perfectly dried strawberry in the center. Wrap the strawberry around the dumpling and seal tightly.
Roll between your hands to give the dumpling a nice round shape. The dumpling should be about 2 ½ inches (6-7 cm) in diameter.
Bring the water to the boil in a large saucepan. Add a pinch of salt and reduce the heat to about half. Carefully drop the dumplings into the boiling water and cook for 5-6 minutes, depending on size.
You don't need to flip the dumplings. If the dumplings get stuck to the bottom of the saucepan, loosen them with a fork so that they float to the top.
Using a slotted spoon, remove the cooked dumplings to a plate.
Makes about 12 dumplings.
SERVING: For one portion as a main course, count 4 dumplings. For a dessert, 3 dumplings are enough. Serve warm. Half the dumplings on a plate, sprinkle with 2-3 Tablespoons of powdered sugar, top with 1 tablespoon of melted butter. Add 2-3 Tablespoons of sour cream.
STORAGE: Place the remaining dumplings in a bowl, carefully cover with plastic wrap and refrigerate for up to 4 days.
REHEATING: Preferably heat the dumplings over steam. Another option is to reheat them in the microwave: in this case, first place the dumplings in a plastic bag that has been sprayed with water.
Only fresh strawberries are suitable for these dumplings, as frozen and canned ones contain too much liquid.