Cottage Cheese Dumplings with Pistachio Filling and Raspberries
Equipment
Ingredients
Dough
cottage cheese (room temperature)
250 g
semolina
40 g
wheat flour all-purpose
30 g
erythritol
2 tbsp
Filling
pistachio spread
4 tsp
Coating
coconut flour
4 tbsp
erythritol
1 tbsp
Serving
raspberries (fresh)
100 g
Instructions
Mix the dough
Combine cottage cheese, semolina, flour, and erythritol in a bowl until a uniform dough forms.
Divide the dough
Divide the dough into four equal portions.
Shape the dumplings
Flatten each portion on your palm, add 1 teaspoon of pistachio spread in the center, and carefully seal into a ball.
Boil the dumplings
Cook the dumplings in lightly boiling water for 8–10 minutes until they float to the surface.
Coat the dumplings
Drain the cooked dumplings and roll them in coconut flour mixed with erythritol.
Serve
Serve the dumplings with fresh raspberries.
Original recipe
Storage
Consume within 24 hours for best texture and flavor
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