Since the dumpling dough is quite quick to prepare, I first place a pot of water on the stove and heat the heat. Meanwhile, I knead the dough without kneading it by hand; I simply mix all the ingredients with a spoon in a suitable container. I add the eggs, salt or sugar, and semolina to the bowl with the cottage cheese.
When making sweet dumplings, I add a little vanilla sugar or vanilla extract to taste.
Mix everything thoroughly.
I would like to point out that only dry cottage cheese should be used for lazy dumplings. If you use wet cottage cheese, the dumplings will spread. When my cottage cheese is wet, I simply squeeze it well, placing it in several layers of cheesecloth. For those who don’t like semolina, you can use flour instead.
I let the dough rest for a few minutes to allow the semolina to swell slightly, then I turn it out and spread it on a large, flat plate about 1.5-2 cm high.
Next, using a spoon or fork, I drop the dough, piece by piece, into boiling salted water. The dough will release easily from the spoon when dipped in boiling water.
Just a few minutes and all the dumplings are in the pot.
I cook the dumplings for no longer than 1-1.5 minutes after boiling. I remove the dumplings, add butter, and serve.
