We call these dumplings lazy because the traditional cheese dumplings are pretty time consuming to make – you make a dough, cut it into circles, roll the circles, then stuff them with cheese, then you have to close them each individually and cook. These dumplings have everything in “one pot” and super easy and super fast to make. Super tasty, too. Now I am wondering if I should change their name in the “Super cheese dumpling”!
8 oz unsalted farmer cheese
Pinch of salt
¼ cup sugar (I use organic cane sugar)
1 cup flour + ¼ cup for dusting and rolling on the board
Heat large pot of water to rolling boil and salt water well.
In a mixing bowl combine cheese, egg, sugar and a pinch of salt and add flour mixing it first with a spoon, then with your hands. When dough is not sticking to your hands anymore, add remaining flour on the large wooden board. Divide dough in half or in three parts. Add one part to a bowl; knead it a little just to gather it into a ball. Do not overwork the dough, you do not want gluten to form, you just want the dough to stick together. Roll it into a 1½ inch thick log and with a paring knife cut it into about 1 inch pieces. Press each piece lightly with your hand to flatten it a little and roll in flour. Repeat with the remaining dough.
Put about 10 dumplings into boiling water, bring to a boil again, reduce heat and wait until dumplings start to come up to the surface. From that moment cook them for 2 minutes! Take them out with large slotted spoon. Cook the remaining dumplings. Be careful, they will be very tender.
Serve them hot with butter a dollop of sour cream. Enjoy!