These tender cottage cheese dumplings are pillowy, protein-rich, and ready in about 25 minutes — the kind of light, comforting dinner that still feels indulgent. A golden onion-and-mushroom topping, finished with a blanket of melted cheese, turns a handful of simple ingredients into something special. If you love this flavor combination, try our cottage cheese mushroom waffles next, or warm up with a bowl of creamy mushroom soup.
Ingredients
- 1 egg yolk (19 g)
- 220 g fat-free block cottage cheese
- 40 g rice flour
- 20 g light cheese (9%), grated
- Salt and fresh herbs to taste
- For the topping:
- 113 g onion, finely chopped
- 172 g mushrooms, sliced
- 3 g ghee
- 15 g light cheese (9%), grated
- Salt, black pepper, granulated garlic
Instructions
- Pat the cottage cheese dry with a paper towel. Mix with the yolk, flour, cheese, salt, and herbs; form into balls.
- Drop into boiling salted water and cook until they float, plus 2 more minutes. Remove.
- For the topping: fry the onion in ghee until golden, add the mushrooms, and cook until done.
- Season, add the boiled dumplings, sprinkle with cheese, cover, and rest a couple of minutes until melted.
Tips
- Pat the cottage cheese really dry — excess moisture makes the dough sticky and the dumplings heavy.
- Do not overcook: as soon as the dumplings float, give them just two more minutes, then lift them out gently.
- For more mushroom inspiration, the recipe guides at Allrecipes are a great place to start.
Nutrition
Per 100 g: 60 kcal, protein 1.9 g, fat 2 g, carbs 8.6 g.