Curd cheese and semolina dumplings with bilberry jam
These Romanian soft cheese dumplings, coated in toasted breadcrumbs mixed with cinnamon, are best served with bilberry jam – but strawberry or blackcurrant work wonderfully, too.
- Serves: 6 persons
- 30g unsalted butter
- 120g very fine dried breadcrumbs
- 50g caster sugar
- 2tsp ground cinnamon
- 300g Romanian brânză de vaci or soft cheese
- 100g fine semolina
- 30g plain flour
- 200g bilberry jam (or blackcurrant, blueberry or strawberry)
Step 1To make the coating, melt the butter in a large frying pan over a medium heat until it smells slightly toasted. Stir in the breadcrumbs, turn the heat to low if the pan seems too hot, and keep stirring gently for 5-8 mins or until they turn a light golden colour. Remove from the heat and stir in the sugar and cinnamon. Set aside.
Step 2Prepare the dumplings by combining all the ingredients in a bowl. The mixture should fall off the spoon and have the consistency of thick double cream.
Step 3Bring a pan of water to the boil with a pinch of salt, then reduce the heat to medium. Working in small batches, use a teaspoon to put some of the dumpling mixture in the water. Simmer for 6-7 mins or until firm but still a little soft. Use a slotted spoon to transfer straight into the pan with the breadcrumbs, shaking the pan so the dumplings get a golden coating on all sides. Serve them warm or cold with jam.