Description
Discover the authentic taste of Slovenian cuisine with these delicious Farmer’s Cheese Dumplings, a traditional savory and slightly sweet dish perfect for a comforting meal. Made with a simple dough and filled with creamy farmer’s cheese, then served with a buttery apple and rhubarb compote spiced with cinnamon, this recipe offers a perfect balance of flavors and textures that can be prepared easily at home.
Ingredients
Scale
Dough
- 2 cups Flour (Substitute with gluten-free flour for a gluten-free option.)
- 1 large Egg (No substitute recommended for binding properties.)
- 1 tsp Salt (Can be omitted if sodium intake is a concern.)
- 2 tbsp Oil (Use any neutral oil like vegetable or sunflower oil.)
- 1 cup Lukewarm Water (Ensure the water is not too hot to prevent cooking the egg.)
- 1 tbsp Vinegar (Apple cider vinegar can be used as a suitable substitute.)
Cheese Filling
- 1 cup Farmer’s Cheese (Substitute with ricotta or cottage cheese, adjust moisture levels accordingly.)
- 1/2 cup Sour Cream (Greek yogurt serves as a lower-fat alternative.)
- 2 tbsp Sugar (Use honey or a sugar substitute if desired.)
Compote and Topping
- 2 tbsp Butter (Olive oil can be swapped for a dairy-free option.)
- 1 cup Breadcrumbs (Use gluten-free breadcrumbs if needed.)
- 3 cups Apples (Any tart variety like Granny Smith works well.)
- 1 cup Rhubarb (Can substitute with more apples if necessary.)
- 1 tsp Cinnamon (Mix in other spices like nutmeg if desired.)
- 1/2 cup Water
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour and salt. In another bowl, whisk the egg with lukewarm water, oil, and vinegar. Gradually add the wet ingredients to the dry, mixing until a smooth dough forms. Knead the dough on a floured surface for about 5-7 minutes until elastic. Cover and let rest for 15 minutes.
- Make the cheese filling: In a separate bowl, mix the farmer’s cheese, sour cream, and sugar until smooth and creamy. Adjust sweetness to taste, ensuring the filling is well combined and soft enough to spread.
- Roll and fill the dough: Roll out the dough into a thin sheet about 1/8 inch thick on a floured surface. Cut into squares roughly 3×3 inches. Place a spoonful of the cheese filling in the center of each square. Fold the dough over the filling to form dumplings and press the edges firmly to seal them tightly.
- Cook the dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the boiling water in batches. Cook for about 6-8 minutes or until the dumplings float to the surface and are cooked through. Remove with a slotted spoon and drain well.
- Prepare the apple and rhubarb compote: In a saucepan, melt butter over medium heat. Add chopped apples, rhubarb, cinnamon, sugar (if desired), and water. Cook gently for about 15 minutes, stirring occasionally until the fruit softens and forms a chunky compote.
- Toast breadcrumbs: In a skillet, melt a small amount of butter over medium heat. Add breadcrumbs and toast, stirring frequently, until golden and crispy. Remove from heat.
- Assemble and serve: Place the cooked dumplings onto plates. Spoon warm apple-rhubarb compote over the dumplings and sprinkle toasted breadcrumbs on top for a delightful crunch. Serve immediately and enjoy a traditional Slovenian treat.
Notes
- For a gluten-free version, substitute flour and breadcrumbs with gluten-free alternatives.
- Adjust sugar levels in the filling and compote based on personal preference and dietary needs.
- Ensure water used for dough is lukewarm to prevent cooking the egg mixture prematurely.
- Farmer’s cheese can be replaced with ricotta or cottage cheese but adjust moisture content as needed to avoid soggy filling.
- Use tart apples like Granny Smith for a nice balance with the sweetness of the cheese filling.
- Butter can be swapped with olive oil or dairy-free margarine for vegan adaptations, but note this changes the flavor slightly.
- Dumplings are best served fresh but can be reheated gently in a pan or microwave.
