Ricotta Dumplings

Dumplings made with fresh Ricotta Cheese, coated with browned fried breadcrumbs, dusted with icing sugar , served with a dash of sour cream.

Ingredients:

Dumplings:

500g Fresh Ricotta (the dryer the ricotta the better is)

70g Semolina (coarse if possible)

Pinch of Salt

Half Teaspoon of BiCarb Soda (Baking Soda)

3 Whole large Eggs

1 tablespoon white Sugar (can be left out)

Breadcrumb Coating (approx):

200g Bread Crumbs

Oil and Butter

Finishing:

Pure Icing Sugar

Sour Cream

Prepare the dumpling mixture.

Mix the fresh ricotta with the egg yolks, baking soda and the semolina, add a pinch of salt.

Beat the egg whites with one table spoon of sugar.

Gently mix the ricotta mix with the beaten egg whites.

Put the mixture into the fridge for 2 hours. (this part is necessary to achieve the right consistency)

Make the fried Breadcrumbs.

Put a large bowl of water to the boil, then form the duplings with slightly wet hands, and put them gently into the water. Once they come up to the surface of the water they are ready to be taken out, and roll them into the breadcrumb mix.

Serve with icing sugar and sour cream.