Curd cheese and semolina dumplings with bilberry jam

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    To 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.
  2. Step 2

    Prepare 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.
  3. Step 3

    Bring 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.