Cottage Cheese Dumplings

Cottage Cheese Dumplings (Tworogly Börek)

Serves 5

For the dough

• 500 g flour
• 1 teaspoon salt
• 150-200 ml water (approx)

For the filling

• 250 g cottage cheese
• 4 eggs
• 25 g butter, at room temperature
• 1 pinch salt

For boiling

• 3 l water
• 1 teaspoon salt

Mix the cottage cheese, eggs, butter and salt together in a bowl. Set aside in the freezer for 30 minutes.

In a larger bowl, mix the flour, salt and gradually add water in small amounts to form hard dough. Dividing the dough into 2 balls will make it easier to work with. On a floured surface, roll out a dough ball to 2 mm (1/16 inch) thick. Cut the dough into approximately 6 cm (2½ inch) squares or circles.

Place about a teaspoon of the filling in the center of each square or circle. Fold the dough in half and pinch the edges together to seal.

Pour water and salt into a large pot and bring to a boil. Gently drop the dumplings into the boiling water and cook for 10-15 minutes. Remove the dumplings with a handled strainer, drain, and serve topped with plain yogurt.