Boiled Cheese Dumplings with Semolina – Easy Recipe

I love papanasi. I really do. 😁 But while I’ve always been more of a fan of the fried ones, loaded with sour cream and jam, this time I decided to give the boiled version a try.

The idea came after a friend challenged me to make boiled papanasi. I had never tried this recipe before and, since I’m always curious to see what comes out of these little experiments, I took on the challenge.

And I’m glad I did. These boiled cheese dumplings are very easy to make, have a soft and pleasant texture, and the combination of sweet cheese, semolina, toasted breadcrumbs and walnuts is absolutely delicious.

Why You Should Try These Boiled Cheese Dumplings

They’re the kind of dessert that looks a little more complicated than it actually is. The most important part is getting the dough firm enough to shape.

I also love the contrast in textures: the dumplings are soft and tender, while the toasted breadcrumbs and walnuts add a lovely crunch.

And unlike classic fried papanasi, these don’t require deep-frying. I’m not saying that automatically makes them a “healthy” dessert 😁, but they are a lighter alternative when you’re craving papanasi but don’t want the fried version.

Useful Tips for Making Boiled Cheese Dumplings

Use well-drained farmer’s cheese. For boiled cheese dumplings, it’s important to use well-drained farmer’s cheese. If the cheese contains too much moisture, the dough will be too soft and difficult to shape. I combined farmer’s cheese with ricotta, and I really liked the result. The ricotta makes the mixture smoother and gives the dumplings that lovely soft texture after boiling.

If your cheese is on the wetter side, you may need to slightly adjust the amount of semolina. The most important thing is to pay attention to the consistency of the dough rather than blindly following the exact measurements.

Pay attention to the dough consistency. The dough should be firm enough to shape easily, but not overly dense. Too much flour or semolina and you’ll end up with hard, rather sad little dumplings. Too much moisture, on the other hand, and they may fall apart while cooking.

Another important thing is the water temperature. You don’t want the water boiling too vigorously and tossing the dumplings around in the pot. They’re quite delicate before they’re cooked, so they need to be handled gently.

This is actually the most important part of the recipe.

Don’t skip the toasted breadcrumbs and walnuts. If the dumplings are soft and delicate, the breadcrumbs are what really make this dessert special.

I like to make a simple crumble with breadcrumbs, butter and ground walnuts. The breadcrumbs are toasted until golden and lightly caramelized, while the walnuts add even more flavor.

It’s important to let the mixture cool completely before adding the sugar. Otherwise, the sugar can melt and you won’t get the texture we’re looking for.

How to Serve Boiled Cheese Dumplings

I prefer mine with the toasted, flavorful breadcrumbs, but boiled cheese dumplings can also be served with sour cream and jam, just like the classic version.

If you prefer less-sweet desserts, you can simply serve them with the breadcrumbs and walnuts. If you’re firmly in the “the more sugar, the better” camp, then a generous spoonful of jam on top is definitely welcome. 😋

If you enjoy cheese-based desserts, you should also try my ricotta doughnuts. They’re fluffy, easy to make, and have a lovely sweet-cheese flavor.

Boiled Cheese Dumplings with Semolina – Easy Recipe

Recipe by Loredana Arion

Servings

25

dumplings

Prep time

15

minutes

Cooking time

15

minutes

Calories per dumpling

55

kcal

Soft and delicious boiled cheese dumplings made with farmer’s cheese, ricotta and semolina, served with toasted breadcrumbs, walnuts and sugar.

Ingredients

• Dough for the Boiled Cheese Dumplings (makes approx. 25 dumplings)

• 250 g farmer’s cheese (about 5 tablespoons)

• 100 g ricotta (about 2 tablespoons)

• 2 small eggs or 1 large egg

• 2 sachets vanilla sugar

• 1 teaspoon powdered sugar

• 5 level tablespoons semolina

• 1 tablespoon flour + 2 more tablespoons for shaping the dough

• zest of 1 lemon

• Toasted Breadcrumb Crumble

• ½ pack butter (100 g)

• 5 tablespoons breadcrumbs

• 2 tablespoons ground walnuts

• 3 tablespoons sugar

Directions

• First, prepare the breadcrumb crumble so it has time to cool. Melt the butter in a pan over medium heat, then add the breadcrumbs and ground walnuts. Stir until the crumble turns golden brown, then remove the pan from the heat. Once it has cooled completely, add the sugar and mix well.
• Fill a large pot about three-quarters full with water and bring it to a boil with a pinch of salt.
• Meanwhile, prepare the dumpling dough. Add all the ingredients to a bowl and mix for a few seconds, until the mixture is smooth and well combined. The dough should be firm enough to shape.
• Sprinkle the 2 tablespoons of flour over your work surface, then shape the dough into a cylinder about 2 cm in diameter. Cut it into slices about 2 cm thick, then gently roll each piece between your hands to round it out.
• Once the water starts boiling, add the dumplings. At first, they will sink to the bottom of the pot, but after about a minute, they will start floating to the surface. Once all the dumplings have risen, cover the pot with a lid, reduce the heat, and let them simmer for exactly 10 minutes.
• When they are done, remove the dumplings and place them on a paper towel to absorb any excess water. Then transfer them to the pan with the toasted breadcrumb crumble and gently toss them together, being careful not to break the dumplings.