As a child growing my, my grandmother made dumplings—chicken and dumplings, bean soup with dumplings, and dumplings in many different dishes. Nothing compares to the twist that chef Romana Paulus has created with his cottage cheese dumplings.

Of course, I’d expect no less given his background and training. In 2009-10 he was named Chef of the Year in the Czech Republic and for the past two years has earned a Michelin star for the Alcron Restaurant at the Radisson Blu Alcron Hotel.

When I learned that Prague had a Michelin star establishment, Czech Tourism was kind enough to provide me with one of Paulus’ recipes and photo to share with you. I hope you enjoy.

Cottage Cheese Dumplings From Chef Romana Paulus 

Ingredients to serve 5 people:

250g (8.75 oz Cottage Cheese

70g (2.5 oz) semolina

70g (2.5 oz) butter

70g (2.5 oz) flour

1 Egg

sugar, salt, vanilla sugar, lemon peel

breadcrumbs, cinnamon

Note: Conversions are approximate

Method:

Mix together the cottage cheese, butter, sugar, vanilla sugar, lemon peel and semolina (the butter should be softened to the room temperature, not completely melted).

Knead the mixture to create dough, then leave it in the fridge to rest for one hour.

Make dumplings from the dough and boil in water with a pinch of salt and sugar for 5–10 minutes depending on the size of the dumplings.

When cooked, coat the dumplings in breadcrumbs that you first need to fry on a pan and season with cinnamon.

Serve with seasonal fruit sauce – strawberry, apricot or blueberry.

The dough prepared in this way may be also filled with fruit.

Photos are courtesy of CzechTourism.

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